The Best Homemade Mac and Cheese

The combination of creamy gouda and havarti cheese make a silky, cheesy homemade mac and cheese that tastes far better than the boxed kind.

Course Side Dish
Cuisine American
Keyword mac and cheese, macaroni and cheese
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 to 12 servings


  • 7 tablespoons unsalted butter
  • 2 tablespoons dry mustard
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 3 cups shredded Arla® Dofino® Creamy Havarti Chunk (approx. 10 ounces total)
  • 3 cups shredded Arla® Dofino® Gouda Wedge (approx. 10 ounces total)
  • 1 pound elbow macaroni or any short pasta noodle
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white ground pepper
  • 2 tablespoons breadcrumbs
  • 2 tablespoons chopped parsley optional


  1. In a deep bottom saucepan, melt the butter over medium heat. Add mustard and flour. Whisk briskly for about 2 minutes to cook the flour. Pour in milk, whisking continuously to prevent any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Stir in cheese until smooth and add salt and pepper to taste.
  2. Cook the pasta until just al dente. Drain the water and pour the pasta into the pot with the cheese sauce. Transfer the mixture to a casserole dish. Sprinkle evenly with breadcrumbs

  3. In a preheated 350°F oven, bake for 30 minutes or until bread crumbs are toasted and the mac and cheese is bubbly. Top with chopped parsley if desired.

Recipe Notes

When cooking your pasta, be sure to cook it just until al denté. When it's baked in the oven, the macaroni will continue to cook and you don't want to end up with mush.