Why You’ll Love this Creamy Homemade Mac and Cheese
There are three incredible reasons why this homemade mac and cheese deserves a permanent spot in your dinner rotation.
First, it’s ridiculously creamy thanks to that velvety sauce made with sharp cheddar, butter, and milk.
Second, the hint of cayenne brings just enough warmth without overwhelming the classic cheese flavor that we all crave.
Third, that golden brown cheesy top layer provides the perfect contrast to the tender pasta underneath.
Can you resist the allure of comfort food that’s both sophisticated (hello, white wine in mac and cheese) and nostalgic?
Trust me, this isn’t just dinner—it’s a hug in casserole form.
What Ingredients are in Creamy Homemade Mac and Cheese?
For a truly indulgent homemade mac and cheese, you’ll need simple ingredients that, when combined, create pure comfort-food magic. This recipe strikes the perfect balance between everyday pantry staples and a few special additions that elevate it beyond the ordinary boxed version.
The combination of sharp cheddar cheese and a hint of white wine creates a sophisticated flavor profile that still feels nostalgic and familiar—exactly what we want in our mac and cheese, right?
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups low-fat milk
- 1/2 cup dry white wine
- 1/2 medium onion, diced
- 1/8-1/4 teaspoon cayenne pepper (adjust to your heat preference)
- 1 1/2 teaspoons salt
- 5 1/2 ounces sharp cheddar cheese, grated (about 1 1/3 cups)
- 1 pound penne rigate pasta
When shopping for these ingredients, quality matters—especially with the cheese. Look for a good sharp cheddar that you’d enjoy eating on its own, as it forms the backbone of this dish’s flavor.
Feel free to experiment with cheese combinations, perhaps adding a bit of gruyère or gouda for complexity. And while the recipe calls for penne rigate, other pasta shapes with ridges or hollows work beautifully too, as they capture and hold the creamy sauce in every bite.
Just remember, this isn’t diet food—it’s soul food, meant to be savored and enjoyed.
How to Make this Creamy Homemade Mac and Cheese
Making this indulgent mac and cheese starts with creating a velvety béchamel sauce. Preheat your oven to 350°F, then melt 2 tablespoons of butter in a saucepan over medium heat. Once the butter is bubbling slightly, whisk in 3 tablespoons of flour to create a roux—this will be the thickening agent for your sauce. Keep stirring continuously for about 3 minutes, giving it enough time to cook out that raw flour taste without letting it brown too much. The mixture should look like wet sand and smell slightly nutty when it’s ready.
Now for the transformation into creamy goodness. Gradually whisk in 3 cups of low-fat milk and 1/2 cup of dry white wine until completely smooth—no lumps allowed! Add your 1/2 medium diced onion and 1/8 to 1/4 teaspoon of cayenne pepper (depending on how much kick you want), then bring everything to a gentle simmer.
Season with 1 1/2 teaspoons of salt, which might seem like a lot, but properly seasoned pasta needs it. Let the sauce simmer until it’s thickened enough to coat the back of a spoon, about 5 minutes, making sure to stir frequently and scrape the bottom to prevent scorching. Remove from heat and stir in 4 1/2 ounces of your grated sharp cheddar until melted and smooth.
While your sauce is coming together, cook 1 pound of penne rigate in boiling water for only about 7 minutes—you want it slightly firmer than al dente since it’ll continue cooking in the oven. Once drained, combine the pasta with your cheese sauce, then transfer to a baking dish (or just use your saucepan if it’s oven-safe).
Sprinkle the remaining 1 ounce of cheese over the top for that irresistible golden crust we all fight over. Bake for 25-35 minutes until the top is beautifully browned and the edges are bubbling. Let it cool slightly before serving—though I understand completely if you can’t wait. That first scoop, with its perfect ratio of creamy interior and crispy top, is worth any burned taste buds.
Creamy Homemade Mac and Cheese Substitutions and Variations
While this classic mac and cheese recipe is absolutely divine as written, the beauty of home cooking lies in making it your own with creative substitutions and variations.
Don’t have white wine? Use chicken broth instead. Prefer a sharper flavor? Try mixing Gruyère with the cheddar, or go bold with some crumbled blue cheese.
The pasta options are endless too—shells catch more sauce, while cavatappi adds a fun twist.
Want it spicier? Add diced jalapeños or a dash of hot sauce. For a complete meal, fold in cooked bacon, broccoli florets, or shredded chicken.
Trust me, there’s no wrong way to personalize this comfort food masterpiece.
What to Serve with Creamy Homemade Mac and Cheese
Although this creamy homemade mac and cheese can certainly stand alone as a comfort food champion, pairing it with complementary sides elevates your meal from simple to spectacular.
I love serving it with a crisp green salad dressed in tangy vinaigrette to cut through the richness. Roasted broccoli or Brussels sprouts also make perfect partners, their caramelized edges offering textural contrast.
For a heartier meal, why not try some protein? Grilled chicken, smoky bacon crumbles, or even BBQ pulled pork can transform this dish into an extraordinary dinner.
And don’t forget garlic bread—there’s nothing better for sopping up that last bit of cheese sauce.
Final Thoughts
This homemade mac and cheese recipe has quickly become my go-to comfort food for family dinners, potlucks, and those days when nothing but cheesy goodness will do.
There’s something magical about that perfect balance of creamy sauce, al dente pasta, and crispy top layer that store-bought versions just can’t match.
I love how versatile it is, too.
Need to use up leftover cheese? Toss it in.
Want to add broccoli or bacon? Go for it.
The possibilities are endless.
