Name: Classic Homemade Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American / Comfort Food
Ingredients: 400 Macaroni (Elbow Pasta) - Uncooked elbow pasta (about 14 oz); 115 Cheddar Cheese - Sharp or extra-sharp, freshly grated (about 1 cup); 85 Gruyère Cheese - Freshly shredded for nutty richness (about 3/4 cup); 85 Mozzarella Cheese - Whole-milk mozzarella, freshly shredded (about 3/4 cup); 60 Unsalted Butter - 4 tablespoons for the roux base; 30 All-Purpose Flour - 4 tablespoons; 1 l Whole Milk - Warm or room temperature (4 cups); 1 tsp Fine Sea Salt - Or kosher salt, adjust to taste; 0.25 tsp Black Pepper - Freshly ground black pepper (1/4 tsp); 0.25 tsp Ground Nutmeg - Freshly grated for gentle aromatic depth (1/4 tsp)

The ultimate creamy baked macaroni and cheese made from scratch with a rich three-cheese blend of sharp Cheddar, nutty Gruyère, and melty Mozzarella folded into a velvety homemade Mornay sauce and baked until golden and bubbly.

Nothing defines quintessential comfort food quite like a bubbling casserole dish of Classic Homemade Baked Macaroni and Cheese. Created by recipe developer and videographer David Davidov (The Cooking Foodie), this foolproof, restaurant-quality recipe bypasses store-bought mixes and processed cheese entirely in favor of an authentic, velvety Mornay sauce crafted from scratch with butter, flour, warm milk, and freshly grated cheeses.

The secret to this dish's irresistible depth lies in its balanced trio of cheeses: sharp Cheddar provides bold, tangy punch; imported Gruyère contributes complex nuttiness; and shredded whole-milk Mozzarella delivers that iconic, stretchy cheese pull. Tossed with tender elbow macaroni cooked to the perfect al dente and finished in a 360°F (180°C) oven with a golden, blistered cheese crust, this 45-minute masterpiece is guaranteed to become your family's definitive holiday and weeknight favorite.

Cooking Progress Step 1 of 8

Step 1

1. Preheat oven and blend cheeses

Preheat your oven to 360°F (180°C). In a spacious mixing bowl, combine 115g (1 cup) freshly grated Cheddar, 85g (3/4 cup) shredded Gruyère, and 85g (3/4 cup) shredded Mozzarella cheese. Toss gently with clean fingers until thoroughly blended, then set the cheese mixture aside.

CHEF'S TIP / PRO NOTE

Always grate your cheeses fresh from a block. Pre-bagged commercial shredded cheeses contain cellulose anti-caking powders that inhibit smooth melting and create a grainy sauce.

Step 2

2. Boil the macaroni to al dente

Bring a large stockpot of generously salted water to a rapid rolling boil over high heat. Add the 400g (14 oz) elbow macaroni. Cook according to package instructions minus 1 to 2 minutes so the pasta remains firm to the bite (al dente). Drain thoroughly in a colander and set aside.

CHEF'S TIP / PRO NOTE

Slightly under-cooking the macaroni ensures the pasta absorbs the creamy cheese sauce during baking without turning soft or mushy.

Step Timer

08:00

Step 3

3. Melt butter and cook the roux

While the macaroni is boiling, prepare the sauce base. In a heavy-bottomed Dutch oven or large saucepan, melt 60g (4 tbsp) unsalted butter over medium-low heat. Sprinkle in 30g (4 tbsp) all-purpose flour. Whisk continuously for 2 minutes to cook out the raw flour starch without letting the roux brown.

CHEF'S TIP / PRO NOTE

Maintain a gentle medium-low heat. A blond roux should stay pale and bubbly, which gives the Mornay sauce its creamy, ivory color.

Step Timer

02:00

Step 4

4. Whisk in milk and simmer until thickened

Slowly pour in the 1 liter (4 cups) of milk in a gradual, steady stream while whisking vigorously to prevent lumps. Bring the sauce to a gentle simmer over medium heat, whisking constantly along the bottom and corners. Cook for 5 to 6 minutes until the sauce smoothly thickens and coats the back of a spoon.

CHEF'S TIP / PRO NOTE

Pouring the milk slowly while whisking continuously guarantees an ultra-smooth, velvet-like bechamel sauce without any clumps.

Step Timer

06:00

Step 5

5. Melt the cheeses and season the sauce

Lower the heat to low. Gradually add three-quarters (3/4) of the mixed cheeses into the warm white sauce one handful at a time, whisking gently after each addition until fully melted and silky. Reserve the remaining 1/4 cheese mixture for the crust. Stir in 1 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp ground nutmeg.

CHEF'S TIP / PRO NOTE

The subtle pinch of nutmeg does not make the mac and cheese sweet; it acts as a French culinary enhancer that highlights the buttery hazelnut notes of the Gruyère and Cheddar.

Step Timer

03:00

Step 6

6. Combine pasta with cheese sauce

Add the drained, warm macaroni directly into the pot with the rich cheese sauce. Using a silicone spatula or wooden spoon, fold gently until every elbow noodle is thoroughly enveloped in the luscious sauce.

CHEF'S TIP / PRO NOTE

If you would like to include additions such as crispy cooked bacon crumbles, minced chives, or diced jalapeños, fold them in at this stage.

Step Timer

01:00

Step 7

7. Layer, top with remaining cheese, and bake

Transfer the macaroni mixture into a greased 12-inch (30cm) round or oval baking dish, smoothing the top into an even layer. Evenly scatter the reserved 1/4 of the mixed cheese across the entire surface. Bake at 360°F (180°C) for 20 to 25 minutes until the cheese topping is melted, golden, and bubbling at the perimeter.

CHEF'S TIP / PRO NOTE

For an extra golden-brown, blistered gratin crust, turn on the oven broiler for the final 2 minutes of baking, watching closely to prevent burning.

Step Timer

25:00

Step 8

8. Rest briefly and serve warm

Carefully take the baking dish out of the oven and set it on a trivet or wire rack. Let it rest for 5 minutes before scooping. This allows the hot cheese sauce to settle into the pasta tubes. Serve warm, gooey, and bubbling!

CHEF'S TIP / PRO NOTE

Resting for 5 minutes is essential; it lets the sauce stabilize so every spoonful is creamy rather than runny.

Step Timer

05:00

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Directions

CHEF'S TIP / PRO NOTE

PRO TIP

Always grate your cheeses fresh from a block. Pre-bagged commercial shredded cheeses contain cellulose anti-caking powders that inhibit smooth melting and create a grainy sauce.