Description

Ever wonder how to make mac and cheese so creamy and decadent it feels like a warm hug? What if you could whip up a Homemade Mac and Cheese that’s so delicious it earns a 4.85 rating from 82 happy eaters, yet is simple enough for any night? This recipe’s your ticket to a vegetarian main or side dish that’s perfect for family dinners, holiday feasts, or cozy gatherings. With a rich, cheesy sauce, elbow macaroni, and crispy breadcrumb topping, it’s a crowd-pleaser that’s as comforting as it is indulgent.

Ingredients

Scale

Let’s dive into the ingredients that make this Homemade Mac and Cheese so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

2 cups coarse bread crumbs: Adds a crispy, golden topping. Sub: Panko or crushed crackers.
2 tablespoons extra-virgin olive oil, plus more for drizzling: Coats breadcrumbs and adds richness. Sub: Avocado oil or melted butter.
¼ cup grated pecorino cheese: Sharp, salty crunch for the topping. Sub: Parmesan or nutritional yeast for vegan.
1 pound elbow macaroni noodles: Classic shape for holding the sauce. Sub: Shells, rigatoni, or gluten-free pasta.
4 tablespoons unsalted butter, plus more for the pan: Creates a rich roux base. Sub: Vegan butter or margarine.
¼ cup all-purpose flour: Thickens the cheese sauce. Sub: Gluten-free flour blend for gluten-free.
4 cups whole milk: Makes the sauce creamy and smooth. Sub: 2% milk or unsweetened plant-based milk (oat or soy work best).
1 garlic clove, grated: Subtle savory depth. Sub: ¼ teaspoon garlic powder.
1 teaspoon Dijon mustard: Adds tangy complexity. Sub: Yellow mustard or skip it.
½ teaspoon smoked paprika: Warm, smoky flavor. Sub: Regular paprika or a pinch of cayenne.
½ teaspoon sea salt: Enhances all flavors. Adjust to taste.
10 ounces sharp cheddar cheese, grated (about 4 cups): Bold, melty richness. Sub: Medium cheddar or vegan cheddar.
10 ounces Gruyère cheese, grated (about 4 cups): Nutty, creamy depth. Sub: Swiss cheese, fontina, or more cheddar.
Freshly ground black pepper: Adds balance.

With about 12 ingredients, this dish is simple yet decadent. Quality cheeses and a good roux make it a comfort food star.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Prep the Breadcrumb Topping (3 Minutes)

In a small bowl, toss 2 cups coarse bread crumbs with 2 tablespoons olive oil to coat evenly. Add ¼ cup grated pecorino cheese and toss again. Set aside. Tip: Ensure breadcrumbs are evenly coated for maximum crunch.

Step 2: Cook the Pasta (8-10 Minutes)

Bring a large pot of salted water to a boil. Add 1 pound elbow macaroni and cook according to package instructions, 1 minute shy of al dente (usually 6-8 minutes). Tip: Stir occasionally to prevent sticking.
Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Step 3: Make the Cheese Sauce (15 Minutes)

In another large pot (or wash and reuse the pasta pot), melt 4 tablespoons butter over medium heat. Add ¼ cup flour and whisk continuously for about 4 minutes until the mixture is light golden brown (this is your roux). Tip: Keep whisking to avoid lumps!
Slowly whisk in 4 cups whole milk. Add 1 grated garlic clove, 1 teaspoon Dijon mustard, ½ teaspoon smoked paprika, ½ teaspoon sea salt, and several grinds of black pepper. Bring to a simmer, whisking continuously.
Add 10 ounces grated sharp cheddar and 10 ounces grated Gruyère, whisking until melted. Cook over medium-low heat for 6-8 minutes, whisking often, until the sauce thickens slightly. Tip: Don’t let it boil—low heat prevents curdling.

Step 4: Combine and Bake (25 Minutes)

Preheat the oven to 425°F (220°C) and butter a 9×13-inch baking dish.
Add the cooked pasta to the cheese sauce and stir to coat evenly.
Transfer the mixture to the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.
Bake for 20 minutes until the topping is crisp and the cheese is bubbling. Tip: Broil for 1-2 minutes for extra golden crumbs, but watch closely to avoid burning!

(Word count: ~800. Time to serve!)