simple mac and cheese recipe

Written ByJenny Smyth Posted on
simple mac and cheese recipe
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The Best simple mac and cheese recipe

I’ve been making this simple mac and cheese recipe for years, and it’s always a hit with my family. The dish has a rich history, dating back to the 14th century when it was a staple of medieval cuisine. The original recipe called for a mixture of cheese, butter, and spices, which were then poured over cooked pasta.

Over time, the recipe evolved and became more standardized, but its core elements have remained the same. Today, mac and cheese is a beloved comfort food around the world, and for good reason – it’s easy to make, deliciously cheesy, and perfect for any occasion. Whether I’m serving it at a family dinner or a casual gathering with friends, this recipe never fails to impress.

And the best part? It’s incredibly easy to make. Just cook some pasta according to the package instructions, mix it with a blend of cheddar and mozzarella cheese, and voila!

You’ve got yourself a creamy, cheesy masterpiece that’s sure to please even the pickiest of eaters. My kids love helping me in the kitchen with this recipe – they enjoy stirring the cheese mixture until it’s smooth and creamy, and they can’t get enough of that first bite when we finally sit down to eat. As for me?

Well, let’s just say I’m a sucker for anything that involves melted cheese – it’s just one of those things that never gets old. And as an added bonus? This recipe is ridiculously easy to scale up or down depending on your needs – whether you’re feeding a crowd or just looking for a quick weeknight dinner, this recipe is always up to the task.

Simple Mac and Cheese

Simple Mac and Cheese

4.6 from 1130 votes

A creamy and comforting mac and cheese made with a simple cheese sauce and tender elbow macaroni. This classic dish is perfect for a quick weeknight dinner or a satisfying side.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

8 oz elbow macaroni
1 tbsp salt (for pasta water)

For the Cheese Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika (optional)
2 cups shredded sharp cheddar cheese

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and the elbow macaroni, then cook according to package directions until al dente, about 7 to 8 minutes.
3Drain the pasta in a colander and set aside.
4In a medium saucepan, melt the butter over medium heat.
5Once melted, whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and lightly golden.
6Slowly pour in the milk while whisking continuously to prevent lumps.
7Add the salt, black pepper, and paprika if using.
8Continue to cook over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
9Remove the saucepan from the heat and stir in the shredded cheddar cheese until completely melted and smooth.
10The sauce should be creamy and pale yellow.
11Taste and adjust seasoning if needed.
12Add the drained macaroni to the cheese sauce and stir gently until every piece is well coated.
13Serve immediately while hot and creamy.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For a richer flavor, use a combination of cheddar and Gruyere. To make it extra creamy, add a splash of heavy cream with the milk.

Watch Video Of How Simple Mac and Cheese Works

This simple mac and cheese recipe is always a good idea for any occasion because it is easy to make and pleases a crowd. For storage, keep leftovers in a covered dish in the fridge for up to four days.

To reheat, add a splash of milk and warm it in the microwave or oven. You can also serve it cold as a pasta salad with some chopped vegetables.

This dish works well for family gatherings because you can double the recipe easily and it stays creamy. I often make it for potlucks and it is always the first thing to disappear.

❓ Frequently Asked Questions About Mac and Cheese

1. What type of cheese works best for this mac and cheese recipe?

Sharp cheddar cheese is the best choice because it melts smoothly and has a strong flavor. You can also mix in some Monterey Jack or Gouda for extra creaminess. Avoid pre-shredded cheese as it contains anti-caking agents that can make the sauce grainy.

2. Can I use a different type of pasta?

Yes, you can use any short pasta shape like shells, rotini, or penne. Elbow macaroni is traditional, but other shapes work just as well. Just be sure to cook the pasta al dente so it does not get mushy when baked.

3. How do I prevent the cheese sauce from becoming lumpy?

To avoid lumps, whisk the milk into the roux slowly and continuously. Make sure the roux is smooth before adding the milk. Also, use low heat when melting the cheese and stir constantly until it is fully incorporated.

4. Can I make this mac and cheese ahead of time?

Yes, you can assemble the mac and cheese up to a day in advance. Cover it tightly and refrigerate. When ready to bake, add a few extra minutes to the cooking time to ensure it is heated through. You may need to add a splash of milk before baking to keep it creamy.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a little milk or cream and warm it in the microwave or on the stovetop. You can also bake it in the oven at 350 degrees Fahrenheit until hot.

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