Absolutely! Here’s a full, step-by-step homemade Mac and Cheese with sharp cheddar recipe. It’s creamy, cheesy, rich, and has a golden baked top.
🧀 Homemade Sharp Cheddar Mac & Cheese
Serves: 4–6
Prep time: 15 minutes
Cook time: 30–35 minutes
Total: About 50 minutes
Ingredients
For the pasta
- 12 oz (340 g) elbow macaroni
- 1 tablespoon salt, for the pasta water
For the cheese sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, preferably warm
- 1 cup heavy cream
- 2½–3 cups freshly grated sharp cheddar cheese
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon paprika
- Pinch of cayenne pepper, optional
For the topping
- 1 cup shredded sharp cheddar
- ½ cup breadcrumbs
- 1 tablespoon melted butter
- ¼ teaspoon paprika
Step 1: Cook the macaroni
Bring a large pot of water to a strong boil. Add about 1 tablespoon of salt.
Add the elbow macaroni and cook according to the package directions, but cook it about 1 minute less than the recommended time. You want the pasta slightly firm because it will continue cooking in the cheese sauce.
Drain the pasta well. Do not rinse it, because the starch on the pasta helps the cheese sauce stick.
Set the cooked macaroni aside.
Step 2: Make the butter-flour mixture
Place a large saucepan over medium heat.
Add 4 tablespoons of butter and let it melt completely.
Once melted, add 4 tablespoons of flour. Whisk continuously for about 1–2 minutes.
This mixture is called a roux. Cooking it briefly removes the raw flour taste and creates the base that will thicken your cheese sauce.
Don’t let the flour become dark brown. For this recipe, keep the roux light.
Step 3: Add the milk and cream
Slowly pour in the 3 cups of warm milk, whisking constantly.
Add the 1 cup of heavy cream and continue whisking.
At first, the mixture will look thin. Keep cooking over medium heat for approximately 4–7 minutes, stirring frequently.
The sauce should gradually become thick enough to lightly coat the back of a spoon.
Tip: Don’t boil the sauce aggressively. Gentle heat gives you a smoother cheese sauce.
Step 4: Add the seasonings
Once the sauce has thickened, reduce the heat to low.
Add:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon paprika
- A small pinch of cayenne, if desired
Stir everything together.
Mustard powder is especially useful because it enhances the flavor of cheddar without making the mac and cheese taste strongly of mustard.
Step 5: Add the sharp cheddar
Turn the heat to very low or completely off.
Add the freshly grated sharp cheddar one handful at a time, stirring after each addition until it melts before adding more.
This is an important step. Adding the cheese gradually over low heat helps prevent the sauce from becoming grainy or oily.
When all the cheese has melted, taste the sauce.
Add more salt or pepper if necessary.
Step 6: Combine the pasta and cheese sauce
Add the cooked macaroni to the cheese sauce.
Stir gently until every piece of pasta is completely coated.
At this point, you already have a delicious stovetop mac and cheese.
If you prefer it extra creamy and soft, you can serve it immediately.
For a baked version with a crispy, cheesy top, continue to the next steps.
Step 7: Prepare the baking dish
Preheat your oven to 375°F (190°C).
Lightly butter a 9 × 13-inch baking dish or a similar-sized oven-safe dish.
Pour the macaroni and cheese mixture into the dish.
Spread it evenly with a spoon or spatula.
Step 8: Make the crispy topping
In a small bowl, combine:
- ½ cup breadcrumbs
- 1 tablespoon melted butter
- ¼ teaspoon paprika
Mix until the breadcrumbs are evenly coated with butter.
Sprinkle the remaining 1 cup of shredded sharp cheddar over the macaroni.
Then sprinkle the breadcrumb mixture evenly over the cheese.
Step 9: Bake
Place the dish in the preheated oven.
Bake for approximately 20–25 minutes, until the cheese is bubbling around the edges and the top is golden brown.
For an extra-golden crust, you can switch the oven to broil/grill for 1–2 minutes at the end.
Watch it carefully because the topping can burn very quickly.
Step 10: Let it rest
Remove the mac and cheese from the oven and let it sit for approximately 5–10 minutes before serving.
This allows the cheese sauce to settle and thicken slightly.
🍽️ How it should turn out
The finished mac and cheese should have:
- Creamy, smooth cheese sauce
- Strong sharp-cheddar flavor
- Tender but not mushy macaroni
- A golden, crispy cheesy topping
- A rich and comforting texture
⭐ Tips for the best mac and cheese
Use freshly grated cheddar. Pre-shredded cheese often contains anti-caking ingredients that can make the sauce less smooth.
Don’t overcook the pasta. Slightly undercooked pasta is ideal because it finishes cooking in the oven.
Don’t add cheese over high heat. High temperatures can cause cheddar to separate and become greasy or grainy.
Want it extra cheesy? Use 3½–4 cups of sharp cheddar instead of 2½–3 cups.
Want it creamier? Add another ½ cup of milk or cream to the cheese sauce.
Want more flavor? Add a little Worcestershire sauce, smoked paprika, or a small amount of Parmesan.
For an especially crispy top: Mix breadcrumbs with melted butter before sprinkling them over the mac and cheese.
