This Homemade Mac and Cheese is everything comfort food should be; creamy, cheesy and irresistibly satisfying. Made with a rich blend of cheeses like sharp cheddar, Gruyère, and Brie, it’s the ultimate upgrade from your boxed macaroni and cheese days. With a golden, crunchy panko topping, this take on a classic side dish is perfect for when you’re craving a taste of indulgence.
Homemade mac and cheese makes a show-stopping Thanksgiving side dish that’s sure to please both kids and adults. Its creamy, cheesy richness pairs perfectly with turkey, savory stuffing, and tangy cranberry sauce, adding a comforting element to your holiday table.
Why You Should Make This Homemade Mac and Cheese
- Creamy and Ultra-Cheesy Texture: This mac and cheese is made with a combination of sharp cheddar, Gruyère, Fontina, and Brie for the creamiest, silkiest cheese sauce. The addition of heavy cream takes the richness to another level.
- Perfect Balance of Flavors: Seasoned with garlic powder, paprika, nutmeg, and cayenne, this dish delivers a hint of spice and warmth that perfectly compliments the cheeses.
- Golden Crunchy Topping: A buttery panko breadcrumb topping adds the perfect crunch, creating a delightful contrast to the creamy pasta underneath.
- Elevated, Yet Easy to Make: This homemade mac and cheese recipe feels gourmet, but is easy to prepare.
- Family-Friendly and Crowd-Pleasing: Kids love it for its gooey, cheesy goodness, and adults appreciate the depth of flavor. It’s a comforting dish, everyone will enjoy.
Ingredients
- Pipette pasta: Substitute with elbow macaroni, cavatappi, shells, or mezze penne. Use gluten-free pasta for a gluten-free mac and cheese.
- Salted butter: Unsalted butter can be used, just adjust the salt in the recipe.
- Garlic powder: Use minced fresh garlic or garlic paste for a stronger flavor.
- Paprika: Smoked paprika or chili powder can add a different depth of flavor.
- Nutmeg: Omit or replace with a pinch of cinnamon for a subtle warmth.
- Ground mustard: Dijon mustard or yellow mustard can be used for a tangy kick.
- Cayenne pepper: Substitute with red pepper flakes or omit for a milder dish.
- Flour: Use cornstarch or arrowroot powder as a gluten-free alternative.
- Heavy whipping cream: Half-and-half or whole milk can be used, but the sauce will be less rich.
- Sharp cheddar cheese: Substitute with mild cheddar, Colby, or a blend of Mexican cheeses.
- White cheddar cheese: Replace with Monterey Jack, Havarti, or Provolone.
- Fontina cheese: Gouda or mozzarella can work as a creamy alternative.
- Gruyère cheese: Substitute with Swiss cheese or Emmental for a similar nutty flavor.
- Double-cream Brie: Use Camembert or a creamy goat cheese if Brie is unavailable.
- Panko breadcrumbs: Substitute with regular breadcrumbs or crushed crackers. Use gluten-free breadcrumbs if making this a gluten-free mac and cheese.
How to Prepare the BEST Mac and Cheese
- Preheat the oven to 400°F (200°C).
- Cook the pasta, in salted water, to al dente. Drain and set aside.
- Shred all cheeses, except the Brie. Combine in a bowl.
- In a large pot, melt the butter over medium heat. Add the seasonings. Cook for a minute or two, to infuse the butter.
- Whisk in the flour and cook for a few minutes to remove the raw flour taste.
- Gradually whisk in the heavy cream and cook until slightly thickened.
- Slowly add half of the shredded cheese, stirring until fully melted before adding more.
- Stir in the Brie, mixing until fully incorporated.
- Add the pasta to the cheese sauce, ensuring it’s evenly coated.
- Transfer half the mac and cheese to a casserole dish. Top with 1/4 of the remaining cheese. Add the rest of the mac and cheese and top with the remaining cheese.
- Mix the melted butter and Panko breadcrumbs, then sprinkle evenly over the top.
- Bake for 10-15 minutes, until bubbling. Broil for 1-2 minutes for a golden, crispy topping.
How to Serve and Store
Serve this Creamy Homemade Mac and Cheese as a main dish, or side. Mac and cheese pairs well with:
- Roasted chicken, grilled steak, or BBQ ribs.
- Sautéed green beans, roasted Brussels sprouts, or a fresh garden salad.
- Garlic bread or soft dinner rolls compliment the creamy dish perfectly.
Storing and Reheating Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm in a 350°F (175°C) oven until heated through or microwave individual portions. Add a splash of milk or cream to restore creaminess.
More Cheesy Pasta Recipes to Love
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The Best Homemade Mac and Cheese
- Total Time: 35 minutes
- Yield: 8 to 10 servings 1x
Description
This Homemade Mac and Cheese is creamy, cheesy and irresistibly satisfying. Made with a rich blend of cheeses it’s the ultimate comfort food.
Ingredients
For the Mac and Cheese
- 1 pound pipette pasta
- 6 tablespoons salted butter
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon nutmeg
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1/3 cup flour
- 3 cups heavy whipping cream
- 8 ounces sharp cheddar cheese, shredded
- 6 ounces white cheddar cheese, shredded
- 4 ounces Fontina cheese, shredded
- 4 ounces Gruyère cheese, shredded
- 3 ounces double-cream Brie, rind removed
For the Panko Topping
- 2 tablespoons butter, melted
- 1/3 cup Panko breadcrumbs
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta to al dente according to package instructions. Drain and set aside. Be sure to salt the pasta water.
- Shred all cheeses, except the Brie, and combine in a bowl.
- Cut the brie into chunks and keep separate from the shredded cheese.
- In a large pot, melt the butter over medium heat. As the butter is melting, add the garlic powder, paprika, nutmeg, ground mustard, and cayenne pepper. Cook for 1-2 minutes to infuse the butter.
- Whisk in the flour and cook for 2-3 minutes to remove the raw flour taste.
- Gradually whisk in the heavy cream and cook until slightly thickened.
- Slowly add half of the shredded cheese, stirring until fully melted before adding more.
- Stir in the Brie, mixing until fully incorporated.
- Add the pasta to the cheese sauce, ensuring it’s evenly coated.
- Transfer half the mac and cheese to a greased casserole dish. Top with 1/4 of the remaining cheese. Add the rest of the mac and cheese and top with the remaining cheese.
- Mix the melted butter and Panko breadcrumbs, then sprinkle evenly over the top.
- Bake for 10-15 minutes until bubbling. Broil for 1-2 minutes for a golden, crispy topping.
- ENJOY!
Notes
- Use your favorite small pasta shape.
- Avoid using pre-packaged shredded cheese.
- Salt the water for the pasta.
- Easily make this mac and cheese gluten-free by substituting with gluten-free pasta, flour and breadcrumbs.
- Use your favorite blend of cheeses.
- Adjust the amount of cayenne pepper to your liking.
- Allow the cream to thicken slightly before adding the cheese.
- Taste for salt. I did not need to add salt to the cheese.
- No need to grease the casserole dish.
- Use a 9 x 13 oven-safe casserole dish, cast iron pan or aluminum foil pan to bake.
- Layer half of the mac and cheese on the bottom, then top with 1/4 of the remaining cheese. Finish adding the mac and cheese and more cheese on top.
- No need to cover.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Dinner
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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