Homemade Mac & Cheese

Creamy and velvety sauce coats tender pasta for a classic homemade macaroni and cheese the whole family will devour. The cheesy sauce is quick to whisk together, then everything is baked together for a crispy finish.

Serves: 4Prep: 20 minutesCook: 35 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 8 ounces elbow macaroni, prepared according to package instructions
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1⁄2 teaspoon salt
  • 1 tablespoon dry mustard
  • 2 cups milk
  • 1 cup shredded cheddar cheese, divided
  • 1⁄2 cup shredded Parmesan cheese
  • 3 tablespoons garlic and herb breadcrumbs


  • Preheat oven to 350°F. Prepare 1-quart casserole dish with nonstick cooking spray.
  • In large saucepan over low heat, melt butter. Cook garlic 1 minute. Use whisk to slowly incorporate flour, salt and mustard. Continue stirring 2 to 3 minutes, until thick and smooth. Slowly incorporate milk, pouring slowly while whisking. Stir in about ¾ cup cheddar cheese and Parmesan cheese. Stir until cheeses are incorporated.
  • Remove pot from heat; stir in cooked macaroni. Transfer to prepared casserole dish. Sprinkle with remaining cheddar cheese and breadcrumbs.
  • Bake 20 to 25 minutes, until bubbly and golden.