Homemade Macaroni and Cheese Recipe

4.84 from 6 votes

This Homemade Macaroni and Cheese Recipe is super creamy with 3 kinds of cheese. Easy to make on the stove or bake. And, you can freeze the leftovers!

Prep Time25

Cook Time35

Total Time1

Course: Dinner, Main Course

Cuisine: American

Servings: -10 servings

Calories: 595kcal

Author: Cyndy Ufkes - The Art of Food and Wine

Ingredients

1 lb pasta, cooked slightly less than al dente, and drained
½ cup butter
½ cup flour
2 tsp paprika
16 oz. milk
1 Tbsp dijon mustard
10 ounces shredded cheddar cheese (about 2 cups), divided
½ cup fresh grated Parmesan Cheese
½ cup Gruyere cheese, shredded
Salt and freshly ground black pepper to taste

Optional Topping for Baked Macaroni and Cheese:

½ cup breadcrumbs or panko,
1 Tbsp butter, melted

Instructions

Preheat oven to 350°F.
If baking lightly butter a rectangular 8" x 12" baking dish.
Cook pasta, per box instruction, to slightly less than al dente for baked mac and cheese, or al dente for stove top version.
Drain and hold.
Melt butter in a large pan over medium-high heat. Whisk in flour and paprika, and stir constantly until slightly thickened, about 1 minute.
Gradually whisk in milk and cook until thickened, about 4-5 minutes, stirring continuously. Mixture should be thick and smooth.
Turn off the heat.
Blend in the Dijon mustard.
Stir in 1 ¾ cup cheddar cheese, Parmesan, and Gruyere. Mix until melted and smooth.
Stir in cooked pasta, mix to coat and season with salt and pepper, to taste.
If baking spread mixture into a prepared baking dish.
If serving as stovetop mac and cheese simply serve, as is.
If baking, combine breadcrumbs or panko with 1 tablespoon of melted butter. Sprinkle mac and cheese with remaining cheddar cheese and prepared bread crumbs or panko.
Cook for about 25 minutes, or until bubbly, and bread crumbs look toasted. If bread crumbs start to get too dark, cover the pan with foil.
Let rest for about 10 minutes before serving.

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