Homemade Mac and Cheese

$4.19 recipe / $1.05 serving
by Beth - Budget Bytes
4.31 from 36 votes
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I have several flavored macaroni and cheese recipes on Budget Bytes already, but I realized I didn’t have one single plain, classic homemade mac and cheese recipe. Like, nothing fancy or unique, just straight up creamy, comforting, cheesy goodness! So that’s what I have for you today. It’s a classic stovetop macaroni and cheese recipe made with a classic roux-based cheese sauce that will satisfy all of your cheesy pasta cravings. It’s amazingly delicious on its own, but I’ve also included a list of fun add-ins and other ways you can customize your mac and cheese and make it unique.

Overhead view of a bowl of mac and cheese with a fork

What Makes it Extra Cheesy?

For this extra cheesy homemade mac and cheese, I did use slightly more roux and added about 30% more cheese than I generally do to my simple stovetop mac and cheese recipes. And I’m not even sorry about it. The thicker sauce and extra cheese made this mac and cheese so lusciously creamy and cheesy that I couldn’t stop sneaking forkfuls between photographs. AND the best part is that it even stays smooth and creamy when reheated in the microwave. Mac and cheese heaven! 🙌

What is a Roux?

This classic stovetop mac and cheese recipe starts with a roux, which is a cooked mixture of flour and fat (in this case, butter). The roux thickens the sauce and helps the cheese melt smoothly into the sauce instead of clumping up as it melts. While there are ways to make a cheese sauce without a roux, taking this extra step definitely creates the creamiest, dreamiest cheese sauce for your mac and cheese.

What Kind of Cheese is Best for Mac and Cheese?

Cheddar is probably the most popular cheese for macaroni and cheese and sharp cheddar provides the most pronounced flavor. But if you want to experiment outside of the confines of cheddar, there are a ton of other cheeses that are great in macaroni and cheese! You can use one or a combination of cheeses to make your mac and cheese your own.

Here are some other cheeses that work great with macaroni and cheese:

  • Parmesan
  • Gruyere
  • Smoked Gouda
  • Parmesan
  • Chevre
  • Cream Cheese
  • Brie
  • Monterey jack or pepper jack

Avoid Pre-Shredded Cheese

I know it’s convenient, but the anti-caking agents used in pre-shredded cheese will, without a doubt, affect the creaminess of your homemade mac and cheese. Or in a worst-case scenario, it will leave your sauce super grainy and chalky in flavor. Buy cheese in block form and take a few moments to grate it yourself. The cheese will not be as dried out and it will create a truly smooth and creamy sauce.

Side view of mac and cheese in a pot

What Else Can I Add to Mac and Cheese?

Here’s where mac and cheese can get really fun. In addition to changing the cheeses, you can switch up the herbs and spices, add in some veggies, or your favorite protein to make your own homemade mac and cheese creation. Here are some other fun ingredients to add to your mac and cheese:

  • Cooked chicken
  • Broccoli
  • Bacon
  • Spinach
  • Kimchi
  • Pesto
  • Sausage
  • Taco meat or taco seasoning
  • Smoked paprika
  • Sriracha
  • Peas
  • Tuna
  • Salsa
  • Rotel
  • Jalapeños
  • Sour cream
  • Cauliflower
  • Ham
  • Buffalo sauce

Need Some Inspiration?

If the list of add-ins was a little too much to choose from, here are some other Macaroni and Cheese Recipes that I’ve already created that might help get you started:

Overhead view of homemade mac and cheese in the pot
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Homemade Mac and Cheese

4.31 from 36 votes
This incredibly creamy and cheesy homemade mac and cheese is great on its own or as a jumping off point for your own creation.
side view of macaroni and cheese in a bowl with a fork
Servings 4 about 1.25 cups each
Prep 5 minutes
Cook 20 minutes
Total 25 minutes


  • 8 oz. macaroni ($0.67)
  • 3 Tbsp butter ($0.30)
  • 3 Tbsp all-purpose flour ($0.03)
  • 1/2 tsp onion powder ($0.05)
  • 2 cups whole milk ($0.84)
  • 1/2 tsp hot sauce* ($0.02)
  • 1/2 tsp salt ($0.03)
  • 8 oz. block sharp cheddar, shredded ($2.25)


  • Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander.
  • Place the butter, flour, and onion powder in a medium pot. Whisk and heat over medium until the butter is melted and the mixture begins to bubble. Once bubbling, continue to whisk and cook for one minute.
  • After cooking the butter and flour roux, whisk in the milk. Continue to cook and whisk over medium heat until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream or gravy.
  • Turn the burner off. Season the white sauce with the salt and hot sauce.
  • Begin to add the shredded cheddar, one handful at a time, whisking it in until completely melted before adding more. Continue until all of the cheese has been melted into the sauce. If the sauce becomes too cold to melt the cheese, place it back over low heat only briefly to continue melting the cheese. Overheating the sauce can cause it to break and become grainy.
  • Add the cooked and drained pasta to the pot with the cheese sauce and stir to combine. Serve the mac and cheese hot and enjoy!

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*This amount of hot sauce does not make the macaroni and cheese spicy. It just  brightens the flavor a bit. You can also accomplish this with Dijon mustard (same amount).


Serving: 1servingCalories: 610kcalCarbohydrates: 53gProtein: 26gFat: 32gSodium: 787mgFiber: 2g
Read our full nutrition disclaimer here.
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side view of macaroni and cheese in a bowl with a fork

How to Make Homemade Mac and Cheese – Step by Step Photos

Shredded cheddar in a bowl

Start by shredding an 8oz. block of sharp cheddar. It’s very important to shred the cheese yourself instead of using pre-shredded cheese. For more information on that, see the section above the recipe titled “Avoid Pre-Shredded Cheese.”

boiled macaroni held above the pot with a pasta spoon

Next, boil 8oz. of macaroni according to the box directions (boil for 7-8 minutes, or just until tender). Drain the macaroni in a colander. (This is the Barilla elbow macaroni, which has a slightly unconventional elbow shape and texture.)

Butter flour and onion powder in the pot

You can start the cheese sauce either while the macaroni is boiling, or wait until it’s draining and just make it in the same pot to save on dishes. Add 3 Tbsp butter, 3 Tbsp all-purpose flour, and ½ tsp onion powder to the pot.

Roux being whisked in the pot

Place the pot over medium heat and allow the butter to melt. Whisk the butter, flour, and onion powder together as the mixture begins to get bubbly and frothy. Cook and whisk for about one minute after it becomes bubbly.

Milk being poured into the pot

Whisk 2 cups of milk into the butter and flour roux. Continue whisking as the milk begins to heat (keep the pot over medium heat).

Thickened white sauce on the back of a spoon

Allow the milk to come up to a gentle simmer, at which point it will thicken to the consistency of heavy cream or gravy. Turn the burner off at this point.

salt and hot sauce added to the white sauce

Season the sauce with ½ tsp salt and ½ tsp hot sauce, or the seasonings of your choice (other great options are dry mustard, pepper, smoked paprika, pesto, etc.).

shredded cheddar added to the pot

Begin adding 8oz. shredded cheddar to the pot, one handful at a time, whisking until it is completely melted before adding more. If the sauce cools down too much to continue melting the cheese, you can put it over low heat briefly, but avoid allowing the sauce to simmer again. Overheating cheese sauces will cause them to break and become grainy and oily.

Finished cheese sauce dripping off the whisk

When all of the cheese is melted into the sauce, the cheese sauce is complete. You can give it a taste at this point and adjust the seasonings if you’d like. Remember, you want the sauce to be seasoned well because the flavor intensity will be diluted a bit once the macaroni is added.

Cooked macaroni being stirred into the cheese sauce

Add the cooked and drained macaroni back to the pot and stir to combine with the cheese sauce.

Finished mac and cheese in the pot

And that’s it! Your homemade mac and cheese is done. Don’t tell me you don’t want to dive right into that pot of mac and cheese and swim around a bit. 😂

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  1. I agree with the other comments that the onion powder left a very strong flavor and that the béchamel was very rich; I would omit the onion and double the pasta if I were to make it again but you did warn us this recipe was rich (it also totally doesn’t help that I only had heavy cream instead of milk 💀) My first time both making mac and cheese from scratch and shredding cheese using my food processor! Very fun. Will never shred a block of cheese by hand again.

  2. This is my go-to mac and cheese recipe. I never change anything and it always turns out great.

  3. Easy, cheap, and tasty! I make mine with equal parts gouda and mild cheddar. Be careful with the onion powder, because it can get overwhelming (or replace it with garlic powder, which I keep doing because I ran out of onion powder and never remembered to get more).