Golden Goodness: Homemade Mac and Cheese

Mac and Cheese — what’s not to love? You’ve got the rich, cheesy goodness, the soft macaroni noodles, and that savory flavor that makes your mouth water just thinking about it. And the best part? It’s super easy to make, even if you’re not 100% sure what you’re doing. So ditch the boxed version you grew up on and start making your own. Trust me — once you go homemade, you won’t want to go back.

Jump To Recipe

Growing Up With Mac And Cheese

Like most people, I practically grew up on it. When my mom didn’t know what else to make (or didn’t have much time), mac and cheese was the go-to. Later, when I started school, Fridays became my favorite day because my dad would make mac and cheese for lunch every week. It wasn’t fancy — just good ol’ boxed mac and cheese — but to me, it was comfort in a bowl.

As I got older, my taste buds changed. Some boxed mac and cheeses I couldn’t stand anymore… but Kraft? That was my forever favorite. Still, I eventually wanted something richer, creamier, better. So I experimented, learning how to make mac and cheese from scratch — and that’s where my love for homemade began.

Mac And Cheese Overtime

In my family, mac and cheese is more than a quick meal — it’s a staple. We even have a family recipe that’s been passed around (and tweaked) for years. My own version started simple — noodles, milk, cheese, maybe some butter — but has since evolved. Now, it begins with a roux (because everything delicious starts with a roux), turns into a silky béchamel (click here to learn more about a béchamel), and finally becomes a rich, cheesy sauce that clings perfectly to the pasta.

Am I still experimenting? Absolutely. Because no dish is ever truly “perfect” — there’s always room for a little twist.

Why This Recipe Works

There are a lot of mac and cheese recipes out there, but here’s why you’ll keep coming back to this one:

Secret Ingredient: Mustard powder. No, it doesn’t make it taste like mustard — it enhances the cheese and adds just enough acidity for balance.

Simple & Fast: Ready in 30 minutes or less.

Rich & Creamy: The roux and béchamel make it smooth and decadent.

Make It Yours!

When I went to culinary school, one chef told us, “Follow the recipe exactly as it’s written.” Another chef told us, “This is your dish. Make it yours.” Guess which one I agreed with? Yep — the second one.

Here’s the thing: recipes are guidelines, not rules carved in stone. If you don’t like an ingredient, swap it out. If you’re lactose-free, use your favorite dairy-free cheese and milk. Want to add some protein? Toss in crispy bacon, shredded chicken, or even lobster for a fancy twist. Feeling veggie-packed? Stir in broccoli, spinach, or roasted peppers for color and texture.

Even the cheese blend can be your playground. Stick to one cheese or mix several — sharp cheddar, creamy Gouda, nutty Gruyère, smoky provolone, you name it. Each one changes the personality of the dish.

Cooking should be fun, creative, and personal. Don’t be afraid to taste as you go, tweak seasonings, or experiment with different textures. At the end of the day, it’s your mac and cheese — so make it in a way that makes you want to come back for seconds… or thirds.

And if anyone asks why you made a triple batch… tell them you’re meal prepping. They don’t need to know it’s just for you.