basic mac and cheese recipe

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

I’ve been making this basic mac and cheese recipe for my family for years, and it’s always a hit. My kids love it because it’s comforting and familiar, and I love it because it’s easy to make and requires minimal ingredients. The dish originates from the United States, where it’s been a staple in many households for generations.

It’s a classic comfort food that never goes out of style. The key to making a great mac and cheese is to use high-quality ingredients, including fresh pasta, sharp cheddar cheese, and a good roux. I like to add some extra spices and herbs to give it a bit of flair, but you can keep it simple if you prefer.

One of the best things about mac and cheese is that it’s incredibly versatile – you can serve it as a main course, a side dish, or even as a snack. My family loves it when I make it for dinner, but I also like to have leftovers for lunch the next day. I’ve even been known to take it on the go in a thermos or microwave-safe container.

When I’m feeling stressed or overwhelmed, there’s nothing like coming home to a warm, comforting bowl of mac and cheese. It’s one of those dishes that just makes everything better. My kids will often ask for it when they’re feeling under the weather, and I’m happy to oblige – there’s something about the creamy cheese and pasta that just feels healing.

Over the years, I’ve experimented with different variations on this recipe, but at its core, it remains the same comforting dish that my family loves so much.

Basic Mac and Cheese

4.9 from 1796 votes

A simple and comforting classic dish, this basic mac and cheese recipe features a creamy cheese sauce and perfectly cooked pasta. This recipe is a must-try for any occasion.

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

🥘Ingredients

Ingredients

12 oz elbow macaroni
3 tbsp butter
3 tbsp all-purpose flour
3 cups whole milk
3 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 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.
3The pasta should be slightly firm to the bite.
4Drain the pasta in a colander and set aside, reserving 1 cup of pasta water.
5In a saucepan, melt the butter over medium heat.
6Add the flour and whisk constantly for 1-2 minutes until the mixture turns light brown and smells nutty.
7Gradually add the milk to the saucepan, whisking continuously to prevent lumps from forming.
8Cook the mixture over medium heat until it thickens slightly and begins to bubble, about 5-7 minutes.
9The sauce should coat the back of a spoon.
10Add the shredded cheddar cheese to the saucepan, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
11If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
12Stir in the salt, black pepper, and garlic powder.
13Taste and adjust the seasoning as needed.
14Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
15If the macaroni is too hot, it will absorb the sauce.
16If the macaroni is too cold, the sauce will stick to the pasta and not coat it evenly.
17Serve the mac and cheese immediately, while it is hot and bubbly.

🔧Equipment

Large pot
Saucepan
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 55mg🧂Sodium: 1100mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 15g

📝Notes

Tips: For a smoother sauce, use a whisk to stir in the cheese. If you prefer a spicier mac and cheese, add a pinch of cayenne pepper to the sauce. To make this recipe in the oven, transfer the mac and cheese to a baking dish, top with breadcrumbs and bake at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the edges are bubbly.

This basic mac and cheese recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner. It’s easy to make in large quantities, so feel free to double or triple the recipe if you need to feed a crowd.

One thing I love about this recipe is that it reheats beautifully – simply microwave or oven-bake until heated through. If you have any leftover mac and cheese, consider storing it in an airtight container in the fridge for up to three days or freezing for up to two months.

❓ Frequently Asked Questions About Basic Mac and Cheese

Q: What is the best type of pasta to use for mac and cheese?

The best type of pasta to use for mac and cheese is a high-quality elbow macaroni or shells.

Q: Can I use other types of cheese instead of cheddar?

You can use other types of cheese such as mozzarella or parmesan in place of cheddar.

Q: How do I prevent the mac and cheese from becoming too thick?

To prevent the mac and cheese from becoming too thick, make sure to stir constantly while adding the milk.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time by cooking the pasta and then refrigerating or freezing until ready to bake.

Q: Is this recipe suitable for vegetarians?

This recipe is suitable for vegetarians as long as you use vegetarian-friendly cheese options.

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