One rainy Saturday afternoon I was cleaning out the fridge and spotted half a box of elbow macaroni and some leftover cheddar cheeses. I’d just washed dishes, folded a load of laundry, and the kids were watching a movie in the living room. My mind flashed to the easy, cozy meals my mom made when I was little and mac and cheese was always number one.

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I grabbed a pot and warmed some milk, shredded both cheddars (sharp yellow and sharp white), and started stirring. The kitchen filled with the familiar scent of melting cheese and warm cream. By the time it bubbled in the oven, I could already hear my daughter calling, “Is dinner almost ready?” That kind of smell doesn’t stay hidden.

When I pulled it out, cheese melted and golden at the top, I knew it would disappear fast. My husband dug in without asking, the kids went for seconds, and I leaned back with a cup of tea, happy that comfort hit so close to home. This recipe feels like an heirloom dish—easy to make, satisfying, and something to share.

Short Description

Classic baked mac and cheese made with elbow macaroni and a double-sharp cheddar sauce, topped with bubbling cheddar and browned to golden perfection.

Key Ingredients

16 ounces elbow macaroni
8 ounces sharp cheddar cheese, shredded (divided)
8 ounces sharp white cheddar cheese, shredded (divided)
4 tablespoons unsalted butter
2 cups milk (low‑fat or whole)
¼ cup all‑purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder

Tools Needed

Large pot for boiling pasta
Medium saucepan to make cheese sauce
Whisk and mixing spoon
9×13-inch baking dish
Oven-safe spatula or spoon

Cooking Instructions

Step 1: Prep and Bake Dish
Lightly grease a 9×13-inch baking dish. Preheat oven to 375°F (190°C).

Step 2: Cook Pasta
Bring salted water to a boil. Cook the pasta until just al dente, about 8 minutes (follow package). Drain thoroughly and return to the pot.

Step 3: Combine Cheeses
Mix both cheddar cheeses, reserve half of the blend for topping.

Step 4: Make Roux and Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook about 1–2 minutes until pale golden. Slowly whisk in milk, stirring until sauce thickens (about 5 minutes).

Remove from heat and stir in salt, black pepper, paprika, and garlic powder. Add half of the shredded cheese and stir until melted and smooth.

Step 5: Combine Pasta and Sauce
Pour cheese sauce over drained pasta. Stir gently until coated.

Step 6: Layer in Dish
Spread half of the mac and cheese into the prepared dish. Sprinkle one-third of remaining cheese. Add the rest of the pasta, then top with the remaining cheese.

Step 7: Bake
Bake uncovered for 15–20 minutes until cheese is melted and the top is bubbling.

Why You’ll Love This Recipe

Double-Sharp Flavor: Two kinds of cheddar create depth and richness.

Extra Creamy: A milk-based sauce and mild spices add warmth without heaviness.

Comfort Food, Made Easy: Uses pantry staples for a satisfying family meal.

Baked Finish: A golden bubbly top adds texture and visual appeal.

Kid-Approved: Cheesy and familiar, perfect for picky eaters.

Mistakes to Avoid & Solutions

Sauce too thin
Solution: Be patient, whisk slowly while adding milk and let it thicken for 5 minutes.

Pasta overcooked
Solution: Remove at al dente stage and drain thoroughly to avoid mushy texture.

Burned top before center is heated
Solution: Rotate dish halfway through baking and watch closely near end.

Cheese clumping
Solution: Shred cheese fresh and stir gently into warm sauce so it melts gradually.

Serving and Pairing Suggestions

Serve as a main dish with a crisp green salad or steamed broccoli

A side to grilled chicken, roasted vegetables, or baked ham

Family-style in the dish for casual meals, or portioned in plates for a sit-down dinner

Storage and Reheating Tips

Storage: Cool completely. Transfer to airtight container and refrigerate up to 3 days.

Reheating: Warm in a 350°F oven for 10–12 minutes covered with foil. For single servings, microwave gently and stir halfway, adding a splash of milk if needed.

FAQs

1. Can I substitute other pasta shapes?
Yes, shells, cavatappi, or penne work well. Just adjust cook time slightly if needed.

2. Can I use skim milk instead of whole milk?
You can, but the sauce may be less creamy. Add a touch more butter or a splash of half‑and‑half if needed.

3. Can I add breadcrumbs on top?
Yes! Toss ¼ cup panko with melted butter and sprinkle before baking for a crisp topping.

4. Can I use pre-shredded cheese?
Store‑bought pre-shredded occasionally has coating. Freshly shredded melts more smoothly.

5. Is this recipe freezer‑friendly?
Yes, after baking, cool fully, wrap tightly, and freeze up to 1 month. Thaw overnight in fridge and reheat covered in oven.

Tips & Tricks

Stir sauce continuously to prevent lumps

Taste the sauce before adding all cheese, adjust seasoning if needed

Let pasta rest in warm pot before saucing, it helps absorb flavor

Use a rubber spatula to scrape the thick bottom layer into the dish

Stir in a handful of diced cooked bacon or veggies for added texture

Recipe Variations

Smoky Bacon Mac
Stir in ½ cup chopped cooked bacon and ¼ tsp smoked paprika. Use smoked cheddar if available.

Spinach Artichoke Twist
Fold in 1 cup chopped cooked spinach and ½ cup drained artichoke hearts before baking. Top with breadcrumbs.

Spicy Buffalo Mac
Mix in ¼ cup buffalo sauce and ½ cup cooked diced chicken. Use pepper jack blended with cheddar for topping.

Final Thoughts

This mac and cheese captures that—warm, cheesy, comfortable, and easy to share. My family always disappears into the kitchen when it’s baking, drawn by that familiar smell of melting cheddar and soft pasta. It’s not fancy, but it is food that makes the house feel like home.

When you serve this at family dinners or casual gatherings, you’re offering more than a dish, you’re offering nostalgia and simplicity in every bite. It’s easy enough for busy weeknights, yet satisfying enough for weekend treat-meals. Every time someone says, “Can I have seconds?”, it reminds me why pantry cooking still shines.

Easy Homemade Mac And Cheese