Make classic Homemade Mac and Cheese with rich cheddar and creamy sauce — a perfect comfort food recipe everyone will love.

Scale

1 pound dried elbow macaroni
6 tablespoons (3/4 stick) unsalted butter, plus more for greasing the baking dish
1 1/2 pounds medium cheddar cheese (about 6 cups shredded)
1/4 cup all-purpose flour
5 cups whole milk or half-and-half, or a combination
1 3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Paprika, for garnish (optional)

Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just al dente (usually 7-8 minutes). Drain and set aside.
Prepare the Roux
In a large saucepan over medium heat, melt the butter. Once melted, sprinkle the flour evenly over the butter and whisk continuously for about 2 minutes. This cooks out the raw flour taste and forms a smooth paste called a roux.
Add Milk Slowly
Gradually pour in the milk (or half-and-half mixture), whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Add Cheese and Season
Remove the sauce from heat and stir in the shredded cheddar cheese, reserving a handful for topping. Mix until the cheese melts and the sauce is smooth. Season with kosher salt and black pepper.
Combine Pasta and Cheese Sauce
Add the drained macaroni to the cheese sauce, stirring gently to coat all the noodles evenly.
Prepare for Baking
Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish. Pour the macaroni and cheese mixture into the dish and sprinkle the reserved shredded cheddar evenly on top.
Bake and Serve
Bake uncovered for 25-30 minutes until the top is golden and bubbly. If you want extra color, sprinkle a little paprika over the top before serving.

For a smoother sauce, grate your cheese fresh instead of pre-shredded.

Avoid overcooking pasta in the initial boil, since it will cook more in the oven.

Use medium cheddar for balanced flavor; sharper cheddar gives a more intense cheese taste.

Whisk continuously when adding milk to prevent lumps in the sauce.

For a crispier topping, add breadcrumbs mixed with melted butter before baking.