Homemade Mac and Cheese
This Homemade Mac and Cheese turns out so creamy every time, and it’s ready in 20 minutes on the stovetop.
The combination of sharp cheddar for bold flavor and white cheddar for smooth meltability creates a sauce that clings to every spiral of pasta without any grittiness or separation.
My family requests this at least twice a month because it tastes like comfort food should taste, and I never have to deal with a dry baked casserole or watery sauce that pools at the bottom of the bowl.
Homemade Mac and Cheese Recipe Highlights
- Ready in 20 minutes from start to finish
- One pot stovetop means easy cleanup
- Two types of cheddar for tons of cheese flavor
- Easy weekday dish – and amazing Thanksgiving side
- Cavatappi spiral pasta adds a delicious twist
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PASTA – Cavatappi’s corkscrew shape catches way more cheese sauce than elbow macaroni. The spirals and hollow center mean every bite is full of cheese. Can’t find cavatappi? Use cellentani or gemelli instead. Regular elbow macaroni works fine too, just stir it more often so the sauce coats evenly.
BUTTER – Tossing the hot pasta with butter stops it from sticking together and helps the cheese sauce stay smooth instead of breaking. I use unsalted so I can control exactly how much salt goes in. The butter also makes everything taste richer.
CORNSTARCH – This is what keeps your mac and cheese smooth instead of grainy. Cornstarch stops the cheese from separating when it melts. You whisk it with the cold half and half first, then pour it over the pasta so it thickens without any lumps. Flour doesn’t work the same way because it takes longer to cook and makes the sauce feel heavy.
HALF AND HALF – This has just enough fat to make the sauce creamy without being too heavy. Whole milk makes it too thin and watery. Heavy cream is too thick and covers up the cheese flavor. Half and half is the sweet spot.
CHEESE – Use both sharp cheddar and white cheddar. Sharp cheddar has tons of flavor, which is what makes this taste like real mac and cheese instead of cafeteria food. White cheddar melts smoother because it’s younger and has more moisture. Together you get bold flavor and silky texture. Buy blocks and grate them yourself. Pre-shredded cheese has stuff added to keep it from clumping, and that makes your sauce grainy instead of smooth.
How To Make Homemade Mac and Cheese
Please check the printable recipe card below for more detailed instructions.
- Cook pasta to al dente, drain, and return to pot with butter. \Whisk cornstarch with salt, pepper, garlic powder and half and half. Pour over pasta.
- Add both cheeses and stir continuously over medium-low heat until melted and smooth.
- Remove from heat and let rest briefly before serving.
Leftovers and Storage
STORE – Keep your Homemade Mac and Cheese in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools because the cornstarch continues to bind the liquids, so it may look drier than when you first made it.
REHEAT – Warm leftovers gently on the stovetop over low heat, stirring in 1 to 2 tablespoons of milk or half and half per serving to restore the creamy consistency. Microwaving works in 30-second intervals at 50 percent power, stirring between each interval and adding a splash of milk to loosen the sauce. High heat will cause the cheese to separate and turn oily, so patience pays off here.
FREEZE – Cheese sauces made with cornstarch freeze better than flour-based sauces but can still become slightly grainy when thawed. If you want to freeze portions, let the mac and cheese cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with extra milk, stirring frequently until smooth again.
MAKE AHEAD – You can cook and drain the pasta up to 2 hours before finishing the dish, tossing it with a little butter and covering it to prevent drying. Make the cheese sauce fresh when you’re ready to serve because reheating thickens it significantly and affects the texture.
More Mac and Cheese Recipes
Serving Suggestions
GARLIC BREAD – Cheesy, air fried bread is perfect for scooping up every last bit of cheese sauce from your bowl. The crispy texture also provides contrast to the creamy homemade Mac and Cheese.
GRILLED PROTEIN – Serve alongside leftover roast chicken, pork chops or a simple steak when you want to turn this side dish into a complete dinner plate. Our homemade Mac and Cheese works works with so many meals. The sky is the limit!
TOMATO SOUP – Pair with a cup of tomato soup for the ultimate comfort food combination that works for lunch or a cozy dinner. The acidity in the tomatoes balances the richness of the cheese.
Recipe Success Tips
CHEESE TEMPERATURE – Take the cheese out of the refrigerator 15 to 20 minutes before you start cooking so it’s closer to room temperature when you add it to the sauce. Cold cheese takes longer to melt and can cause the sauce to cool down too much, making it harder to achieve a smooth, creamy consistency.
CONSTANT STIRRING – Once you add the cheese, keep stirring continuously over medium-low heat to prevent the bottom from scorching and to help the cheese melt evenly. Leaving it unstirred even for a minute can create hot spots where the cheese separates or the milk solids stick and burn.
EXPERT TIP – If your sauce looks too thick after the mac and cheese rests, stir in a tablespoon or two of warm milk to thin it out. The cornstarch continues to absorb liquid as the dish sits, so what looks perfect right after cooking might need a small adjustment by the time you serve it.
FRESH CHEESE ONLY – Pre-shredded cheese contains cellulose or potato starch to prevent clumping, and these additives interfere with smooth melting. Spending five extra minutes grating cheese from a block makes the difference between silky sauce and grainy, separated mess.
Commonly Asked Questions
Can I Use Different Types Of Cheese In Homemade Mac And Cheese?
Yes, you can substitute or add other good melting cheeses like Gruyere, fontina, Monterey Jack or Gouda. Keep at least half of the total cheese as cheddar to maintain the classic mac and cheese flavor. Avoid using only hard cheeses like Parmesan, which don’t melt smoothly enough on their own.
Why Is My Mac And Cheese Sauce Grainy Or Separated?
Grainy texture usually happens when the cheese gets too hot too fast or when you use pre-shredded cheese with anti-caking additives. Keep the heat at medium-low, stir constantly, and always grate cheese fresh from a block. If the sauce separates into oil and solids, the temperature was too high or the cheese wasn’t given enough time to melt gradually.
Can I Make This Mac And Cheese Without Cornstarch?
You can skip the cornstarch, but the sauce will be thinner and more likely to separate as it sits. If you don’t have cornstarch, substitute 1½ tablespoons of all-purpose flour whisked with the half and half, though the texture will be slightly less silky.
How Do I Make Baked Mac And Cheese From This Recipe?
Transfer the finished stovetop mac and cheese to a greased baking dish, top with ½ cup additional shredded cheese mixed with ¼ cup panko breadcrumbs, and bake at 375° Fahrenheit for 15 to 20 minutes until golden on top. The stovetop version is creamier, while baking adds a crispy topping and slightly firmer texture.
What Pasta Shape Works Best Besides Cavatappi?
Elbow macaroni is the classic choice and works great here. Shells, rotini, penne, or rigatoni also hold the sauce well because of their ridges or hollow spaces. Avoid long pastas like spaghetti or fettuccine, which don’t hold creamy sauce effectively.
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Homemade Mac and Cheese
Ingredients
- 1 16-ounce box Cavatappi pasta
- 3 tablespoons butter
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt to taste
- ¼ teaspoon pepper optional
- ½ teaspoon garlic powder
- 2 cups half and half
- 1 cups sharp Cheddar cheese freshly grated
- 1 ½ cups white Cheddar cheese freshly grated
Instructions
- Cook pasta according to package directions, reducing the cooking time by 1 to 2 minutes for an al dente texture. Drain well and return the pasta to the pot.
- Reduce the heat to medium-low and stir in the butter until melted and the pasta is coated
- In a small bowl or spouted measuring cup, whisk together the salt, pepper, garlic powder, cornstarch, and half and half, to create a smooth slurry. Pour the mixture over the warm pasta.
- Add the shredded sharp and white Cheddar cheeses and stir continuously over medium-low heat until the cheese is fully melted and the sauce becomes smooth and creamy, about 5 minutes.
- Remove from heat and let the mac and cheese rest for a minute or two before serving to allow the sauce to thicken slightly.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.