basic macaroni and cheese recipe

Written ByJenny Smyth Posted on
basic macaroni and cheese recipe
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The Best basic macaroni and cheese recipe

I’ve been making basic macaroni and cheese for my family for years, and it’s always a hit. This recipe is a classic for a reason – it’s easy to make, comforting, and can be customized to suit any taste.

I love that it’s a versatile dish that can be served as a main course or as a side, making it perfect for family gatherings or everyday meals. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some simple cooking techniques.

Whether you’re looking for a quick weeknight dinner or a special occasion dish, this recipe never fails to impress. The creamy sauce and the al dente pasta are a match made in heaven, and I’ve found that my kids love helping me mix the cheese sauce and add the final touches.

It’s a great way to get them involved in the kitchen and teaching them about cooking fundamentals. This recipe has been passed down through generations of home cooks, and its simplicity is what makes it so accessible to everyone.

Basic Macaroni and Cheese

Basic Macaroni and Cheese

4.9 from 1009 votes

A classic comfort food dish featuring tender macaroni pasta in a creamy cheese sauce. This recipe is simple, delicious, and perfect for family dinners.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

8 oz elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the elbow macaroni and cook until al dente, about 8-10 minutes.
3Drain the pasta using a colander and set aside.
4The pasta should be slightly firm to the bite and not mushy.
5In a separate saucepan, melt the butter over medium heat.
6Add the flour to the melted butter and whisk continuously to form a roux.
7Cook the roux for 1-2 minutes, until it turns a light golden color and smells slightly nutty.
8Gradually add the milk to the roux, whisking continuously to prevent lumps from forming.
9Cook the mixture over medium heat, stirring frequently, until it thickens slightly and coats the back of a spoon, about 5-7 minutes.
10Remove the saucepan from the heat and add the shredded cheddar cheese.
11Stir until the cheese is fully melted and the sauce is smooth.
12Season with salt, black pepper, and garlic powder.
13Taste and adjust the seasoning if necessary.
14The sauce should be creamy and well-combined.
15Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.
16If the sauce is too thick, add a little more milk to reach your desired consistency.
17The pasta should be evenly coated in the sauce and slightly warm.

🔧Equipment

Large pot
Colander
Saucepan
Whisk
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Basic Macaroni and Cheese Works

Macaroni and cheese is a classic dish that’s always a hit with my family. I love that it’s easy to make and can be customized with different cheeses, vegetables, or proteins. It’s a great dish for any occasion, from a quick weeknight dinner to a large family gathering. The leftovers are great too.

I often pack them for lunches during the week. Just remember to store it in an airtight container in the refrigerator. To reheat, I usually microwave individual portions or place the dish in a 350-degree oven until heated through. It’s a comforting dish that brings back warm memories of family dinners and it’s something that my kids and husband always love.

It’s a dish that can be enjoyed by everyone, from young to old. It’s perfect for a quick weeknight dinner or for a large family gathering. Plus, it’s easy to make ahead of time and reheat. I always double the recipe to have leftovers for lunches during the week.

It’s a dish that never fails to satisfy.

❓ Frequently Asked Questions About Basic Macaroni and Cheese

Q: What type of pasta is best for macaroni and cheese?

A: For this recipe, I recommend using traditional elbow macaroni as it holds onto the cheesy sauce perfectly. You can also use other shapes like shells or cavatappi if you prefer. Just be sure to cook the pasta according to package instructions before mixing it with the cheese sauce.

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