Mac & Cheese

Simple and Delicious Mac & Cheese From Scratch

Most kids in the USA love Mac & Cheese, and I believe it is a staple that belongs in every home cook’s repertoire. The good news is that it’s simple to make, even when you try to prepare it totally from scratch. I designed this recipe to be approachable, using straightforward ingredients like heavy cream and high-quality cheeses to create a satisfying meal without unnecessary complications.

If you’re short on time, you can skip preparing the optional herb crust and still have a wonderful dinner. However, if you can spare a few extra minutes, the crunchy topping of breadcrumbs, herbs, and garlic truly elevates the dish. Whether you stick to the classic version or add protein, my Mac & Cheese is sure to become a favorite family dinner.

Selecting the Pasta and Preparation

For this Mac & Cheese, the foundation is, of course, the pasta. I recommend using 4 servings of macaroni, which is traditional, but you can certainly use another kind of pasta if that is what you have on hand. You have the option to cook store-bought pasta by following the instructions on the box, or you can prepare and cook homemade pasta for a truly scratch-made experience. Once cooked, it is vital to drain the pasta with a colander and immediately place it back into the pot to keep it warm for mixing with the cheese and heavy cream.

The Perfect Cheese Blend: Mozzarella and Parmesan

The heart of my Mac & Cheese lies in the specific cheese combination I use. I rely on 2 cups of shredded mozzarella cheese to provide that classic, stretchy, melt-in-your-mouth texture that defines good comfort food. To add a sharper, savory depth, I incorporate ½ cup of grated parmesan cheese. It is important to have these ready to go so that when you add them to the hot pasta, they melt seamlessly into the sauce.

Creating the Creamy Sauce with Heavy Cream

Unlike some recipes that start with a roux, my method uses 2 cups of heavy cream to create a luxurious sauce. I specify that the cream should be very warm—you can easily reheat it in the microwave—before adding it to the pot. This ensures that when you combine the heavy cream with the mozzarella cheese and parmesan cheese, the temperature remains high enough to create a smooth emulsion without shocking the ingredients.

Elevating with the Optional Herb Crust

If you want to take this dish to the next level, I highly recommend the optional herb crust. This involves preheating a fry pan on medium-high heat with frying oil and sautéing ½ cup of breadcrumbs (preferably Panko breadcrumbs) with herbs of your choice. After 1–2 minutes, take the pan off the burner before adding ½ cup of grated parmesan cheese and a grated garlic clove. This prevents the garlic and cheese from burning while ensuring a flavorful, crunchy topping for your baking dish.

Incorporating Protein Options

To turn this Mac & Cheese into a hearty main course, I offer an option to add protein. You can choose 4 servings of chicken bites or salmon bites. If you decide to add extra protein, prepare it first and put it aside. Then, during the assembly step where you add the cheeses and heavy cream, you can optionally add the sautéed protein into the pot. This integrates the flavors thoroughly before the final baking step.

Adjusting Consistency and Seasoning

Getting the texture right is key. After you thoroughly stir together the pasta, cheeses, heavy cream, ¾ TSP of salt, and ¼ TSP of pepper, you might prefer a thicker sauce. My tip is to return the entire pot to medium heat and cook until thickened. However, keep in mind that slight cooling will thicken the sauce even more. Always taste and add salt or pepper if needed before transferring to the baking dish.

The Final Bake for Texture

The final step brings everything together. I instruct you to place the mixture into a medium baking dish, lasagna pan, or oval au gratin. Evenly cover it with the optional herb crust if you made it. Then, bake in a preheated oven at 350°F for about 10 minutes. This short baking time is just enough to crisp up the crust and bubble the mozzarella cheese and parmesan cheese without drying out the pasta.