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Homemade Mac and Cheese

This Homemade Mac and Cheese will become a family favorite and it's so easy to make.
5 from 5 votes
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Course: dinner, lunch, Main Course
Cuisine: American
Keyword: homemade mac and cheese, mac and cheese, panera mac and cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Author: Rachel Quenzer


  • Two large pots
  • Cheese shredder


  • 12 cup + 3 Tbsp. of butter
  • 1/4 cup of flour
  • 2 cups whole milk
  • 1 - 2 cups heavy cream
  • 8 oz Cracker Barrel Vermont Sharp White, shredded
  • 10 slices White America Cheese, sliced from the deli and the torn into pieces.
  • 1.5 tsp. salt
  • 1/2 Tbsp. Dijon mustard
  • 1.5 tsp. ground mustard
  • Optional: Garlic Powder
  • Optional: Bacon for topping


  • Cook your noodles in a large pot according to package directions.
  • While the noodles cook, add your butter to a warm pot and stir it continuously. You do not want it to burn or brown.
  • Once the butter is melted immediately add your flour and make your roux. Whisk continuously until well blended. This will make the base for the mac and cheese so it's really important. You don't want it to be grainy still.
  • Once the Roux is done add your milk and heavy cream. Simmer. DO NOT BRING TO A BOIL.
  • Add the cheese and stir continuously over a low flame until it is all melted and combined.
  • Add the salt, Dijon mustard and ground mustard. Stir in well.
  • Add additional salt and pepper to taste.
  • Once your noodles are done, drain them well and then add them to the cheese mix.
  • Serve immediately.