If you love ultra-creamy, flavorful mac and cheese, then this recipe is for you. Using a roux as the base ensures that the cheese sauce is thick, smooth, and never grainy. It’s easy to customize with your favorite cheeses or mix-ins, and it’s a great make-ahead dish that can be baked or served straight from the stovetop. This is a classic recipe that’s sure to become a go-to favorite in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
elbow macaroni or pasta of choice unsalted butter all-purpose flour whole milk (warm) heavy cream (optional, for extra richness) shredded sharp cheddar cheese shredded mozzarella or Gruyère (optional for extra melt) salt black pepper ground mustard or Dijon mustard paprika or cayenne (optional, for a kick)
Directions
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1–2 minutes to cook off the raw flour taste. This is your roux.
Slowly pour in the warm milk (and cream if using), whisking constantly to avoid lumps.
Continue to cook and stir until the sauce thickens, about 5–7 minutes.
Lower the heat and stir in the mustard, salt, pepper, and any optional spices.
Add the shredded cheese in batches, stirring until completely melted and smooth.
Fold in the cooked pasta until fully coated in the cheese sauce.
Serve immediately or transfer to a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
Servings and timing
This recipe serves 6 and takes about 30 minutes total: 10 minutes for prep and 20 minutes to cook. Add 20 extra minutes if you choose to bake it.
Variations
Mix sautéed onions, or roasted veggies for added flavor.
Use different cheeses like pepper jack, fontina, or white cheddar.
Top with seasoned breadcrumbs for a crunchy baked finish.
Make it spicy with jalapeños or hot sauce.
Use gluten-free pasta and flour to make it gluten-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of milk to loosen the sauce, or microwave in short intervals, stirring between each. If baking from chilled, cover with foil and bake at 350°F (175°C) until heated through.
FAQs
What is a roux, and why is it used in mac and cheese?
A roux is a mixture of butter and flour cooked together and used to thicken sauces. It gives the cheese sauce a smooth and creamy texture.
Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that can affect the sauce’s texture. Freshly shredded cheese melts better and gives a smoother result.
What kind of cheese works best?
Sharp cheddar is the classic choice, but combining it with mozzarella, Gruyère, or fontina can add extra creaminess and flavor.
Can I make it ahead of time?
Yes, assemble the mac and cheese, refrigerate, and bake when ready to serve. You may need to add a few extra minutes to the baking time.
Why is my cheese sauce grainy?
This can happen if the cheese is added over high heat or not stirred in gradually. Always add cheese off the heat or over low heat.
How can I make it creamier?
Use a mix of milk and cream, and don’t skimp on the cheese. You can also add a bit of cream cheese for extra richness.
Can I freeze Roux Mac and Cheese?
Yes, freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Is baking necessary?
No, it’s optional. Baking adds a nice crust, but the stovetop version is just as delicious.
Can I use other types of pasta?
Absolutely. Shells, cavatappi, penne, or rotini all work well.
How do I make it spicy?
Add cayenne, hot sauce, diced jalapeños, or pepper jack cheese for some heat.
Conclusion
Roux Mac and Cheese is a timeless, comforting dish that’s easy to master and endlessly customizable. With a rich, homemade cheese sauce and perfectly cooked pasta, this recipe delivers everything you love about classic mac and cheese—with none of the artificial stuff. Whether you’re serving it as a main dish or a crowd-pleasing side, this creamy favorite is sure to satisfy every time.
Roux Mac and Cheese is a creamy, rich, and comforting dish made from scratch with a buttery roux and melted cheese sauce. Perfect as a main course or side dish, this classic recipe beats the boxed versions every time.
Ingredients
12 oz elbow macaroni or pasta of choice
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, warmed
1/2 cup heavy cream (optional)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Gruyère (optional)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon ground mustard or 1 teaspoon Dijon mustard
1/4 teaspoon paprika or cayenne (optional)
Instructions
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat.
Add flour and whisk constantly for 1–2 minutes to form a roux and remove the raw flour taste.
Gradually whisk in warm milk and cream, stirring constantly to avoid lumps.
Continue to cook, stirring often, until the sauce thickens, about 5–7 minutes.
Lower the heat and stir in mustard, salt, pepper, and optional spices.
Add shredded cheese in batches, stirring until fully melted and smooth.
Fold the cooked pasta into the cheese sauce until well coated.
Serve immediately, or transfer to a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Notes
Use freshly shredded cheese for the smoothest sauce.Add a splash of milk when reheating to bring back creaminess.Customize with your favorite cheese blends or spicy add-ins.Baking is optional but adds a crispy top layer.Make it gluten-free by using GF pasta and flour.
