Published July 1, 2020.This post may contain affiliate links. Please read my disclosure policy.
Learn how to make the most delicious homemade macaroni and cheese recipe that is loaded up with 3 different kinds of cheese.
We are huge comfort food eaters in this family. Whether it’s tomato soup and grilled cheese or chicken noodle soup, we are big-time fans of classic comfort food.
Macaroni and Cheese
Is there anything more classic and comforting than homemade macaroni and cheese? While Kraft may have packaged it up and put it in a box, it’s roots stem to back to Southern Italy as early as the 13th century.
There are many takes on macaroni and cheese and the ingredients that are used in it and here are the staples:
- Macaroni Noodles
- Cheese
- Milk
What’s the Best Cheese to Use?
What cheese to use in this recipe is a little bit subjective based upon what you like. I’m a huge fan of a combination of cheddars and American cheese, I believe it provides the cheesiest macaroni.
Some great cheeses to use include:
- Cheddar
- White Cheddar
- American
- Gouda
- Mozzarella
- Colby Jack
- Monterey Jack
- Pepper Jack
- Gruyere
- Comte
- Parmesan
- Asiago
- Mascarpone
Macaroni and Cheese Bake Recipe Video
It’s easy to make this homemade macaroni and cheese bake recipe, but it does help to have a helpful step-by-step video tutorial. Watch the video and follow along!
How to Make It
Follow these easy instructions for how to make this recipe.
Start by grating all of the cheeses and setting them to the side.
Sauté some onions and garlic in a little bit of butter until lightly browned.
Stir in flour to make a roux
Add in milk to make a bechamel sauce and bring to a boil to thicken.
Pour in the shredded cheeses to the thick milk sauce and whisk until smooth.
Boil the macaroni noodles in a large pot of boiling salted water until slightly crunchy or al dente.
Mix the cooked macaroni noodles with the cheese sauce and eggs until completely combined.
Transfer the mixture to a casserole dish, top off with additional shredded cheese and bake at 350° for 20 minutes or until the cheese is melted.
Why is My Macaroni and Cheese Dry?
When macaroni and cheese are on the drier side it tends to be two different things:
- Undercooked Noodles: When this happens, the undercooked noodles suck up too much liquid when baking causing it to be dry.
- Not Enough Sauce: The noodles regardless of how cooked or uncooked they are, will continue to suck up the sauce when baking in the oven, so if there isn’t enough sauce it will dry out your macaroni and cheese.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 2 days ahead of time and will need to be reheated before serving. In addition, you can make the recipe without baking, cool the sauce and noodles separately, and then reheat the sauce first before mixing with the noodles before baking it. You may need to add a little bit of milk to the sauce to help thin it out while reheating it. Keep it in the refrigerator for up to 2 days until you are ready to bake and serve it.
How to Reheat: Place your desired amount of macaroni and cheese in a casserole dish and cover with foil and bake at 350° for 10-12 minutes or until hot. Likewise, you can heat on a microwave-safe dish until hot.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- While macaroni noodles are the most common noodle, you can absolutely use things like fusilli or farfalle in substitution.
- Feel free to swap out the cheeses with your desired favorites.
- If you want a looser macaroni and cheese, then please do not use the eggs.
- You can optionally garnish the macaroni and cheese when it’s finished with chopped parsley or chives.
More Comfort Food Recipes
- Meatloaf
- Loco Moco
- Ham and Green Bean Stew
- Chicken Parmesan
- Spaghetti
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Save
Baked Homemade Macaroni and Cheese Recipe
5 from 26 votes
Learn how to make the most delicious homemade macaroni and cheese recipe that is loaded up with 3 different kinds of cheese.
Servings: 16
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Ingredients
- 4 tablespoons unsalted butter
- 1 peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 4 tablespoons all-purpose flour
- 6 cups whole milk
- 3 cups shredded sharp cheddar
- 3 cups shredded white cheddar
- 3 cups shredded American cheese
- 1 ½ pounds macaroni noodles
- 3 large eggs
- sea salt and fresh cracked pepper
Instructions
Preheat the oven to 350°.
Add the butter to a large rondeau or Dutch oven pot over medium heat until melted and add in the onions and garlic and cook until lightly browned about 5-7 minutes.
Next, stir in the flour until completely combined and add in the milk and bring to a boil over high heat.
Once the milk becomes thick, stir in 2 cups each of each cheese, totaling 6 cups of shredded cheese and whisk until smooth.
Turn the heat down to low and finish with salt and pepper. Keep warm.
In the meantime, boil the noodles in a large pot of boiling salted water for 6-8 minutes or until slightly crunchy or al dente.
Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the eggs. Adjust the seasonings with salt and pepper if need be.
Transfer the macaroni and cheese to a large casserole dish and sprinkle on the remaining 1 cup each of the shredded cheese totaling 3 cups of cheese.
Bake in the oven at 350° for 20 minutes or until the cheese is melted.
Notes
Chef Notes:
- Make-Ahead: You can make this recipe up to 2 days ahead of time and will need to be reheated before serving. In addition, you can make the recipe without baking, cool it and keep it in the refrigerator for up to 2 days until you are ready to bake and serve it.
- How to Reheat: Place your desired amount of macaroni and cheese in a casserole dish and cover with foil and bake at 350° for 10-12 minutes or until hot. Likewise, you can heat on a microwave-safe dish until hot.
- How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- While macaroni noodles are the most common noodle, you can absolutely use things like fusilli or farfalle in substitution.
- Feel free to swap out the cheeses with your desired favorites.
- If you want a looser macaroni and cheese, then please do not use the eggs.
Nutrition
Calories: 529kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 18gCholesterol: 118mgSodium: 756mgPotassium: 316mgFiber: 2gSugar: 7gVitamin A: 953IUVitamin C: 1mgCalcium: 701mgIron: 1mg
Course: Main, Side Dish
Cuisine: American
Author: Chef Billy Parisi
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58 comments
- Michael C Shocik
My favorite recipe, I love Mac and cheese!!!
- Reply
- sue😁
Thank you Chef Billy 😋😁😍
- Reply
- sue 🤩
Thank you ChefBilly yum 😁😋
- Reply
- Michael Shocik
This is my favorite mac and cheese recipe, I make it all the time. So easy and tastes great!!!
- Reply
- Linda
Chef Parisi….took a chance and made Macaroni & Cheese for Thanksgiving Dinner. I personally don’t like mac&cheese but your recipe is amazing, easy to make and Wow the flavor was so good! In the past always used “the box” for others especially my grands but that has ended.
Thank you for sharing so many recipes, looking forward to be making more of them. May you and your beautiful family enjoy this special season of the year. You are truly blessed sharing the gift God has blessed you!
- Reply
- Sandra Wyatt
do you whisk the eggs and then add to the noodles? Will gluten free pasta and rice flour work as well?
- Reply
Check out the video 🙂 Gluten free pasta yes, rice flour no.
- Reply
- Sue Armstrong
I usually make stovetop Mac n cheese so I wasn’t sure how this would turn out. It seemed loose but by the time it was done in the oven the noodles had absorbed the extra sauce and it was perfect. The seasoning was perfect without overpowering the dish. This is now my new preferred way to make Mac n cheese. My family raved about it and wanted the recipe. I wish I could leave 10 stars. Excellent
- Reply
- Bettina Curry
I made this and my family LOVED it !!!!
- Reply
- Eva Guevara
The best I’ve made ever!
- Reply
fantastic!
- Reply
- Eva Kennedy Kinder
Chef I love your recipes! But I haven’t made this yet, I adjusted the recipe for 6, but don’t understand some of the measurements? Can you help? Ty
Eva
- Reply
sure, what’s up?
- Reply
- Eva Kennedy Kinder
0.56?
1.13?This is what it says for service of 6? I don’t understand the measurement? 🤷🏻♀️
- Reply
.56 is pretty close to 1/2 and 1.13 would be close to 1 and 1 tablespoon.
- Reply
- Cathie Z
I made this several times, eggs in/eggs out, varied the cheeses. It’s truly a no fail recipe and freezes beautifully. Definitely a keeper recipe. Will try adding a veg next time. Thanks for the recipe Chef!
- Reply
love it!
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- Geri
I made this tonight with Colby Jack, Pepper Jack and American . Left out the eggs. OH SO GOOD; family loved it. Thank you Chef Billy Parisi, you make me feel like I can cook….and that’s the best compliment I can give you because I’m a horrible cook!
- Reply
thanks for giving it a shot!!
- Reply
- Sherry Otto
I’ve made this many times. It’s the best mixture with white cheddar and American. Now that I have my new Wolf stove I’m headed toward many of your recipes.
- Reply
Amazing!
- Reply
- JoAnn
Recipe calls for 3 eggs but don’t see where to add them.
- Reply
Procedure 7
- Reply
- Jean Serres
Under Instructions at No. 7…..
- Reply
- Janice
Do I add the eggs in uncooked without wisking them?
- Reply
- Cheryl
This was without a doubt the best Macaroni and Cheese I have ever tasted! I made this and it was so creamy and tasty! My husband loved it!
- Reply
- Michael C Shocik
I love home made mac and cheese and have never been able to make it. You gave me the courage to make it and it was fantastic!! I am not afraid to make it using different varietys of cheeses!!!
- Reply
love it!
- Reply
- Daniela Alberts
Great recipe!
- Reply
so good!!
- Reply
- melissa rolland
I’ve made this recipe many times now and love playing with the ingredients and changing up the cheese. Kids never leave leftovers.
- Reply
Great!
- Reply
- Rita Ranger
I made this for Easter and it was delicious. I did not use eggs and it was very creamy.
Will make again.- Reply
Excellent!
- Reply
- Michael Shocik
I have been a fan of boxed mac and cheese for years, and have never been able to make a good batch. You have given me the courage to try this recipe and it is my all time go to. You gave me the courage to try your cooking techniques and it never disappoints me. Thank you!!!
- Reply
thank you so kindly!!
- Reply
- Lorraine Bossier
This has become a staple of our holiday events and family gatherings. It’s simple to make and always a crowd pleaser!!
- Reply
Excellent!
- Reply
- Carm
Delicious! I used half Gruyère and half sharp white cheddar and it was a big hit. I brought it to a potluck, and everyone loved it.
- Reply
Perfect!
- Reply
- Michelle Rouillard
This was a huge hit for my Mac and cheese bar. Best ever!
- Reply
- Trent Mull
The best Mac and Cheese recipe I have ever tried! Thanks Chef Billy!
- Reply
- Pat Mckay
Wonderful recipe, it made perfect man n cheese. I loved the pot u used to cook the elbows bc it came with a built in strainer w/a handle. I love the handle part. Do u have a brand name or place I might buy it? I’m assuming it could be commercial cookware maybe from a kitchen equipment site?
- Reply
emile henry is the brand
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- Cathy
Hi Billy,
Oh how I love your recipes and your gentle guidance and encouragement. If I wanted to make the noodles and sauce in advance and then combine when ready to bake, what needs to be done to the noodles so they don’t stick together and form a clump? I’m afraid if I complete the dish and warm it up it might be dry.- Reply
Cool them down and coat them in a few tablespoons of any neutral-flavored oil.
- Reply
- Lisa
Looks yummy! Past attempts (other recipes)yielded lots and lots of oil that had to be drained off? Why would that happen? Thnx!
- Reply
cheap cheese
- Reply
- Carl
Hey Billy,
If I want to add shrimp to this.
How much should I use and when should I add it? And should I cook the shrimp before I add it?- Reply
I would cook the shrimp separate to be honest and then fold it in.
- Reply
- Beth Egliskis
Amazing Billy!! Huge hit!!
- Reply
- yvette c conklin
Already made it and it was really good!!
- Reply
- Casey
Do I need to temper the eggs when adding them to the pasta and cheese sauce?
- Reply
nope!
- Reply
- Ella
When do you add the eggs?
- Reply
in step 7.
- Reply
- Yvette
My son got so excited when he saw this recipe. Will try it out! Thank you!!
- Reply
- Rehab
Looks tasty, I will make it soon! I love it.
THANK YOU BILLY FOR SHARING!!
I SO GLAD!- Reply
