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Smooth Homemade Mac Cheese

Section: Evening Favorites

This meal uses soft cavatappi pasta wrapped in a silky cheese sauce made by gently melting sharp and American cheddar into a creamy roux. It’s flavored simply with paprika, garlic, and Dijon mustard so each pasta twist gets a rich coating. A quick toss under the broiler adds a crunchy golden top that pairs perfectly with the creamy inside. Great when you want something quick and cozy, the mix of melty cheese and spices gives you a classic homey feel every time.

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Lindsey
Created By Lindsey
Most recently updated on Sun, 30 Nov 2025 02:01:30 GMT
A bowl of macaroni and cheese with a spoon inside. Save
A bowl of macaroni and cheese with a spoon inside. | cookbing.com

This luscious mac and cheese ranks high as a quick, cozy meal that’s perfect for hectic evenings. It blends a rich cheesy sauce with tender spiral pasta that grabs every drop, making it a true favorite for any crowd.

I whipped this up on a craving for cheesy comfort and it quickly became the go-to dish my family loves. It’s my easy fix whenever I want creamy pasta without fuss.

What You Need

  • Cavatappi pasta: twisted noodles that hold sauce nicely. Use good quality dried pasta for best results.
  • Butter: makes the base roux for a silky sauce and extra flavor.
  • Flour: thickens the sauce. Stick with all-purpose to keep it classic.
  • Whole milk and heavy cream: both bring that rich, velvety texture. Fresh dairy boosts taste.
  • Sharp cheddar cheese: gives a strong, tangy cheese punch. Freshly grated from a block melts best.
  • American cheese: adds creaminess and helps everything melt smoothly. Pick authentic types.
  • Medium cheddar: softens and balances the cheese blend with creamy notes.
  • Salt and pepper: season to your liking. Always taste as you go.
  • Paprika: brings a warm, smoky hint to the sauce.
  • Garlic powder: adds a mild garlic scent without being too bold.
  • Dijon mustard: cuts richness with a bit of tang and complexity.

How To Make It

Boil The Pasta:
Fill a large pot with water and salt it well. Cook the cavatappi until it’s just tender, following the package timing. Well-salted water flavors the pasta through and through. Drain and set aside to keep it from getting mushy.
Get The Roux Ready:
In a big pan over medium heat, melt the butter till it’s bubbly but not brown. Stir in the flour and keep whisking for about two minutes until it smells nutty and smooth. This gets rid of raw flour taste and is the sauce’s thickening base.
Add The Cream And Milk:
Pour heavy cream and whole milk in slowly, about a quarter cup at a time, while whisking fast to avoid lumps. Cook for a few minutes until the sauce coats the back of a spoon nicely. This makes the sauce silky and smooth.
Flavor The Sauce:
Stir in the Dijon mustard, paprika, garlic powder, salt, and pepper. Give it a taste and add more seasoning if you want. The mustard adds a little zing while paprika gives smoky warmth.
Mix In The Cheese:
Turn the heat down low. Add American cheese pieces first, then the medium and sharp cheddar in portions. Keep stirring till all cheese melts and the sauce stays creamy without graininess. Adding cheese bit by bit on low heat keeps it smooth.
Combine Pasta And Sauce:
Fold the drained pasta into the cheese sauce so every piece is coated. Spoon everything into a baking dish. Sprinkle some reserved sharp cheddar on top for a golden, bubbling crust.
Bake Or Broil:
Put your oven on broil and cook for 2 to 3 minutes till the cheese browns and bubbles. Or bake at 350°F for 12 to 15 minutes if you want a gentler melt.
Dish It Up:
Serve right away to enjoy the creamy goodness. You can add a sprinkle of dried parsley or extra paprika for some color and a bit of extra flavor.
A spoon is in a bowl of macaroni and cheese.
A spoon is in a bowl of macaroni and cheese. | cookbing.com

My favorite part is the mix of sharp cheddar with creamy American cheese. It creates a silky texture that everyone loves. The broiled cheesy crust quickly became a classic finish my family always looks forward to.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to four days. Heat gently with a splash of milk to keep it creamy. It freezes nicely too. Just pack it in freezer-friendly containers and defrost overnight before warming.

Swaps And Changes

You can swap cavatappi for elbow macaroni or shells if you want. Try smoked gouda or fontina if you want a different twist but keep at least some sharp cheddar for flavor. Whole milk yogurt or evaporated milk work if you don’t have cream handy, but texture will vary a bit.

Serving Suggestions

Pair this with a green salad to cut through the richness or some roasted veggies on the side. It’s also a perfect base to add cooked bacon bits, sautéed mushrooms, or caramelized onions on top for extra yum.

A spoonful of mac and cheese.
A spoonful of mac and cheese. | cookbing.com

This classic creamy mac will satisfy everyone every time you make it. It’s comfort you can count on in each bite.

Frequently Asked Cooking Questions

→ Which pasta’s best for this dish?

Cavatappi works great since its spirals grab the sauce well, but elbow macaroni or shell pasta will do fine too.

→ How do I keep the sauce smooth without lumps?

Pour the milk and cream in slowly while whisking after you make the roux so the sauce thickens nicely and stays smooth.

→ Can I try different types of cheese here?

Definitely, mixing sharp or mild cheeses changes up the flavor and texture in a fun way.

→ Why add Dijon mustard to the sauce?

Dijon gives a little tang that ups the flavor without being too strong or taking over the cheese taste.

→ What’s the best way to get a golden top layer?

Put extra cheddar on top, then pop it under the broiler for a few minutes but watch it closely so it doesn’t burn.

→ Should I use fresh grated cheese or pre-shredded?

Freshly grated melts better for a creamier feel, much more than pre-shredded cheese.

Homemade Mac Cheese

Cheddar cheese and cavatappi pasta come together with mustard and spices for a warm, comforting dish.

Preparation Time
15 minutes
Time to Cook
20 minutes
Overall Time
35 minutes
Created By: Lindsey

Type of Recipe: Dinner

Cooking Difficulty: Great for Beginners

Cuisine Style: American

Servings Yielded: 8 Number of Servings

Diet Preferences: Vegetarian Option

Ingredients List

→ Pasta

01 450 g cavatappi pasta

→ Dairy

02 227 g sharp cheddar cheese, split
03 113 g medium cheddar cheese
04 227 g American cheese
05 360 ml heavy cream
06 360 ml whole milk
07 60 g all-purpose flour
08 57 g unsalted butter

→ Seasonings

09 1 teaspoon black pepper
10 1 teaspoon salt
11 1 teaspoon garlic powder
12 1.5 teaspoons paprika
13 1 teaspoon Dijon mustard

Detailed Cooking Steps

Step 01

Heat up a big pot of salted water until boiling. Toss in the cavatappi and cook until it’s just tender. Drain and set it aside.

Step 02

Melt the butter in a large pan over medium heat. Whisk in the flour and cook it for about 2 minutes until smooth and no flour taste remains.

Step 03

Add the cream and milk bit by bit, about 60 ml at a time, whisking all the while to keep lumps away. Cook this for a couple more minutes until it thickens nicely and can coat a spoon.

Step 04

Stir in the Dijon mustard, paprika, garlic powder, salt, and pepper. Give it a taste and tweak the spices if you want.

Step 05

Turn the heat down low. Add the American cheese chopped small, plus the medium cheddar and half the sharp cheddar, stirring until it’s all melted and smooth.

Step 06

Fold the drained pasta into the cheesy sauce so it’s all covered evenly. Pour this into your baking dish and sprinkle the left over sharp cheddar on top.

Step 07

Put it under a broiler for just a couple of minutes until the top melts and gets a little golden. Or bake it at 175°C for 12-15 minutes instead.

Step 08

Dish it up right away for best creamy feel. You can add some dried parsley or sprinkle extra paprika if you like.

Helpful Hints

  1. Cheese grated fresh melts better and gives the sauce a nicer texture.
  2. Watch your seasoning and keep an eye on the broiler so it doesn’t burn.

Necessary Kitchen Tools

  • Big pot for boiling pasta
  • Large saucepan
  • Whisk
  • Dish for baking

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Has gluten and dairy

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 700
  • Fat Content: 40 grams
  • Carbohydrate Content: 65 grams
  • Protein Amount: 27.5 grams