Homemade Mac and Cheese Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, cheesy macaroni made with a roux base and sharp cheddar and Gruyère, finished with breadcrumbs and baked for a golden crust. A rich, comforting classic that works as a main or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound elbow macaroni (or any short-cut pasta)
- 4 tablespoons unsalted butter (plus more for greasing the baking dish, if baking)
- 1/4 cup all-purpose flour
- 3½ to 4 cups whole milk (see note below)
- 4 cups freshly shredded sharp cheddar cheese
- 2 cups shredded Gruyère (or use more cheddar)
- Salt and black pepper (to taste)
- Optional but recommended spices: 1 teaspoon dry mustard, 1 teaspoon smoked paprika
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2-3 tablespoons grated Parmesan
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1114mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 1102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.