Whenever I teach new cooks how to prepare mac and cheese, I use the Homeroom Mac And Cheese Recipe as an example of how a solid base can turn into something special.
The famous dish from Homeroom Oakland relies on a steady sauce, balanced seasoning, and the right cheeses. Once you understand how the butter, flour, and milk work together, the rest feels natural.
This recipe gives you a smooth mixture, tender macaroni, and a flavor that reminds me of many California restaurants known for simple, good food. I’m excited to guide you through each step.
What Is Homeroom Mac And Cheese?
Homeroom Mac And Cheese comes from Homeroom, a popular mac and cheese restaurant in Oakland, California. The place is known for turning a simple mixture of pasta, cheeses, milk, butter, and flour into a dish that feels bigger than the ingredients.
Homeroom uses a smooth cheese base, simple seasoning, and a range of toppings, which helped the dish gain attention across recipe sites and food forums like Chowhound Homeroom.
Homeroom Mac And Cheese Recipe Inspired By Oakland
This Homeroom Mac And Cheese Recipe brings together tender elbow macaroni, a warm cheese mixture, and a buttery panko topping for a creamy mac and cheese dish inspired by Homeroom Oakland.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Main Course / Side
- Cuisine: American (California comfort)
- Yield: 4 servings
- Calories: About 580 per serving
Ingredients
For the Sauce & Pasta
- 3 cups whole milk
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 tsp kosher salt (add more to taste)
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 2 cups elbow macaroni
- 1 ½ cups sharp cheddar cheese, freshly grated
- 1/2 cup Pecorino Romano cheese, freshly grated
- 1/4 tsp dry mustard (optional but helps flavor)
- 1/8 tsp garlic powder (optional)
For the Crust (Optional but very Homeroom-style)
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
Ingredient Notes
- Cheddar: Freshly grated cheese melts smoother than packaged shreds.
- Pecorino Romano: Adds saltiness and strong flavor, like the versions at Homeroom restaurant.
- Whole Milk: Helps keep the sauce thick and creamy.
- Panko: Gives a clean crunch like the topping served in mac and cheese from many California-style restaurants.
Instructions
1. Cook The Pasta
Bring a large saucepan of salted water to a steady boil. Add the elbow macaroni and cook until the pasta is just tender. You want the texture to hold up once mixed with the cheese sauce. Drain and set aside, leaving a little moisture on the pasta so it doesn’t stick.
2. Warm The Milk
Pour the milk into a small pot and heat it gently until warm. Keeping the milk warm helps the sauce come together smoothly. Take it off the heat once you see small bubbles around the edges.
3. Make The Roux
Place a separate saucepan over medium heat and melt the butter. Add the flour and whisk until the mixture thickens. Keep whisking so the mixture stays smooth. The goal is a simple base that will help the cheese cling to the pasta.
4. Add The Milk
Slowly pour in the warm milk, whisking as you go. Continue stirring until you see the sauce start to thicken. This mixture forms the body of the creamy mac and cheese.
5. Add The Cheeses
Lower the heat and stir in the sharp cheddar and Pecorino Romano. Stir until the cheeses melt, creating a sauce with a steady, smooth texture. Add paprika, dry mustard, and garlic powder if you want a touch more flavor. Season with more salt if needed.
6. Combine Pasta And Sauce
Add the cooked elbow macaroni to the cheese mixture. Stir until every piece of pasta is coated. This part always reminds me of the way Homeroom mixes their mac and cheese right at the table in Oakland—simple, warm, and satisfying.
7. Make The Crust (Optional)
Mix the melted butter with the panko breadcrumbs. Sprinkle the topping over the mac and cheese if you want extra crunch. This step brings the dish closer to what many diners look for when they think of a Homeroom-style mac and cheese recipe.
8. Bake (Optional)
Place the mac and cheese under the broiler for a short time until the topping turns golden. Keep an eye on it, as it changes color fast under high heat.
If you enjoy trying different pasta styles, you might like myMueller’s Mac and Cheese Recipe for a classic version, or thePopeyes Mac and Cheese Recipe for a fast-food inspired twist. Both bring their own flavor and texture that fit well alongside this Homeroom-style dish.
Tips For The Creamiest Homeroom-Style Mac And Cheese
- Warm milk helps the sauce join with the butter and flour mixture without clumps.
- Freshly grated cheeses melt much better and create a smoother texture.
- A whisk is your best friend for the sauce. Keep the heat steady, not too strong.
- Pecorino adds a salty punch, so taste the sauce before adding extra salt.
- If the sauce thickens too fast, lower the heat and stir.
- For more flavor, add a touch of paprika or dry mustard. Both support the cheese without overpowering the dish.
Pairing & Serving Suggestions
A warm bowl of Homeroom Mac And Cheese works on its own, though I like adding small touches to round out the dish.
- A light green salad cuts through the richness.
- Roasted broccoli or carrots bring a clean contrast in color and taste.
- A simple grilled chicken breast or baked fish pairs well beside this cheesy pasta.
- A sprinkle of extra Pecorino on top adds a salty edge.
- Fresh parsley or chives bring a quick pop of color.
If you enjoy trying different mac and cheese styles, the mac and cheese guide at Serious Eats makes a good resource for exploring more pasta ideas.
Storage And Reheating Instructions
Leftovers store well if kept in an airtight container.
- Fridge: Up to 3 days
- Freezer: Up to 2 months
To reheat, place the mac and cheese in a saucepan with a splash of milk. Warm it over low heat so the sauce loosens without drying out. Stir so the mixture stays smooth. You can top it with extra panko before warming if you want more crunch.
I hope this Homeroom Mac And Cheese Recipe brings you the same comfort it brings me each time I make it. It’s warm, simple, and full of the cheese flavor that makes this dish such a favorite. Give it a try, share it with someone, or set it on the table for a small dinner at home.
If you enjoy this version, you might like trying other pasta dishes on your cooking list too. Feel free to reach out or explore more recipes next time you’re in the mood for something cozy.
Frequently Asked Questions
What Cheeses Work Best For Homeroom-Style Mac And Cheese?
Sharp cheddar and Pecorino Romano bring the right mix of flavor and texture, though you can add Monterey Jack or Gruyère if you want more melt.
Do I Need To Bake The Mac And Cheese?
The base recipe doesn’t require baking, though adding panko and putting it under the broiler brings a crunchy finish.
Why Did My Sauce Turn Grainy?
Heat may have been too strong when melting the cheese. Lower heat and steady stirring help the mixture stay smooth.
Can I Use A Different Pasta Shape?
Elbow macaroni is closest to the dish served in Oakland restaurants like Homeroom, though shells and cavatappi work too.
Can I Make This Ahead Of Time?
Yes—just keep the sauce a bit thinner since it thickens as it cools. Add milk when reheating.
Creamy Homeroom Mac And Cheese Recipe
Ingredients
For the Sauce & Pasta
- 3 cups whole milk
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 tsp kosher salt add more to taste
- 1/4 tsp black pepper
- 1/4 tsp paprika optional
- 2 cups elbow macaroni
- 1 ½ cups sharp cheddar cheese freshly grated
- 1/2 cup Pecorino Romano cheese freshly grated
- 1/4 tsp dry mustard optional but helps flavor
- 1/8 tsp garlic powder optional
For the Crust (Optional but very Homeroom-style)
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter melted
Instructions
Cook The Pasta
- Bring a large saucepan of salted water to a steady boil. Add the elbow macaroni and cook until the pasta is just tender. You want the texture to hold up once mixed with the cheese sauce. Drain and set aside, leaving a little moisture on the pasta so it doesn’t stick.
Warm The Milk
- Pour the milk into a small pot and heat it gently until warm. Keeping the milk warm helps the sauce come together smoothly. Take it off the heat once you see small bubbles around the edges.
Make The Roux
- Place a separate saucepan over medium heat and melt the butter. Add the flour and whisk until the mixture thickens. Keep whisking so the mixture stays smooth. The goal is a simple base that will help the cheese cling to the pasta.
Add The Milk
- Slowly pour in the warm milk, whisking as you go. Continue stirring until you see the sauce start to thicken. This mixture forms the body of the creamy mac and cheese.
Add The Cheeses
- Lower the heat and stir in the sharp cheddar and Pecorino Romano. Stir until the cheeses melt, creating a sauce with a steady, smooth texture. Add paprika, dry mustard, and garlic powder if you want a touch more flavor. Season with more salt if needed.
Combine Pasta And Sauce
- Add the cooked elbow macaroni to the cheese mixture. Stir until every piece of pasta is coated. This part always reminds me of the way Homeroom mixes their mac and cheese right at the table in Oakland—simple, warm, and satisfying.
Make The Crust (Optional)
- Mix the melted butter with the panko breadcrumbs. Sprinkle the topping over the mac and cheese if you want extra crunch. This step brings the dish closer to what many diners look for when they think of a Homeroom-style mac and cheese recipe.
Bake (Optional)
- Place the mac and cheese under the broiler for a short time until the topping turns golden. Keep an eye on it, as it changes color fast under high heat.
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