I still remember the first time I made macaroni and cheese from scratch—no boxed stuff, just real cheese, butter, and a whole lot of love. I was in college, and my dorm kitchen was a disaster zone, but that first bite? Absolute magic. It was creamy, cheesy, and so much better than anything I'd ever microwaved. That’s the thing about homemade mac and cheese—it’s simple, but it feels like a hug in a bowl.

This recipe is my go-to when I need something comforting, quick, and guaranteed to please everyone at the table. Whether it’s a busy weeknight or a cozy weekend, macaroni and cheese never lets me down. And trust me, once you try making it yourself, you’ll never go back to the powdered stuff. Let’s get cooking—your future self will thank you!

Why You’ll Love This Macaroni and Cheese

Listen, I know mac and cheese isn't exactly groundbreaking—but that's the beauty of it. This recipe is the kind of dish that just works, whether you're feeding picky kids, hosting a last-minute potluck, or just craving something cozy. Here's why it's my forever favorite:

Creamy dreamy texture: That cheese sauce? Silky smooth, thanks to the roux (don't worry, it's just butter and flour—you've got this). No grainy or gloppy mess here.
Ready in under 30 minutes: Faster than delivery, and way more satisfying. I’ve made this after work while half-asleep, and it still turns out great.
Kid-approved (and adult-approved): My nephew once declared this "better than Disneyland." High praise from a 7-year-old with chicken nugget standards.
Customizable like crazy: Add bacon, swap cheeses, throw in veggies—it’s a blank canvas for whatever’s in your fridge.

Perfect for Any Occasion

This isn’t just a Tuesday night hero. I’ve served it at Thanksgiving (next to the turkey, no shame), taken it to backyard BBQs in a slow cooker, and even made mini versions in muffin tins for a friend’s baby shower. It’s the culinary equivalent of jeans-and-a-blazer—dress it up or down.

Simple Ingredients, Big Flavor

You only need 6 basics (plus optional breadcrumbs), but the magic’s in the details: sharp cheddar for punch, a dash of mustard powder for depth (trust me, you won’t taste mustard—it just makes the cheese pop). No weird pantry staples required.

Ingredients You’ll Need for Macaroni and Cheese

First rule of mac and cheese club: always grate your own cheese. The pre-shredded stuff has anti-caking agents that can make your sauce grainy. (I learned this the hard way—let’s just say my first attempt resembled cheesy cement.) Here’s everything you’ll need:

Cheese Sauce Essentials

2 tablespoon unsalted butter: The base of our roux. Unsalted lets you control the saltiness—because cheese is plenty salty already.
2 tablespoon all-purpose flour: Just enough to thicken without making the sauce taste pasty.
1 cup whole milk: None of that skim nonsense. Fat = flavor, people. For extra luxury, swap in half-and-half.
2 cups sharp cheddar cheese, freshly shredded: The sharper the better—it cuts through the richness. I sometimes do half cheddar, half Gruyère for extra depth.
1 teaspoon mustard powder: The secret weapon! It’s not for heat—it just amps up the cheesiness. No mustard powder? A dash of Dijon works too.

Pasta and Toppings

8 oz elbow macaroni: The classic choice, but shells or cavatappi work great for holding sauce. Measure by weight if you can—dry pasta cups vary wildly.
½ cup breadcrumbs (optional): I like panko for crunch, but crushed Ritz crackers? *Chef’s kiss.* Toss them with melted butter before sprinkling.
Salt for pasta water: Make it as salty as the sea—it’s your only chance to season the noodles themselves.

Step-by-Step Macaroni and Cheese Instructions

Cooking the Pasta

Boil the pasta: Bring a big pot of salted water to a rolling boil (like, seriously salty—think ocean water). Toss in your elbows and stir immediately to prevent sticking. Cook for 1 minute less than the package says—we want al dente, not mush, since it’ll keep cooking in the sauce. Mine usually takes 6 minutes.
Drain (but don’t rinse!): Reserve about ½ cup of the starchy pasta water—it’s liquid gold for adjusting sauce thickness later. Set the drained pasta aside while you work on the magic sauce.

Making the Cheese Sauce

Start your roux: Melt butter in a saucepan over medium heat. Once it’s bubbling (but not brown!), whisk in the flour. Keep whisking for about 1 minute—you want it to smell toasty, not burnt. This cooks out the raw flour taste.

Achieving the Perfect Roux

Here’s where people panic, but don’t! Just keep your whisk moving. Slowly drizzle in the milk while whisking constantly—I do it in 3-4 additions to avoid lumps. The mix will look alarmingly thick at first, then suddenly smooth out into a velvety sauce (about 3-4 minutes total). If it’s too thick, splash in some reserved pasta water.

Cheese time: Turn heat to low. Dump in your shredded cheese a handful at a time, stirring until fully melted before adding more. This prevents clumping. If the sauce looks too thick, add milk 1 tablespoon at a time. Toss in the mustard powder last—it’ll make the cheese flavor sing.

Combining and Serving

Marry the pasta and sauce: Off heat, stir the drained macaroni into the cheese sauce until every nook is coated. Taste! Need more salt? Pepper? A pinch of paprika for warmth? Now’s the time.
Top it off (optional): For crunch lovers, sprinkle buttery breadcrumbs over the top. If you’re feeling fancy, broil for 1-2 minutes until golden—just watch closely so it doesn’t burn!
Serve immediately: Mac and cheese waits for no one. That first creamy, stretchy bite is everything. Leftovers? Ha. Good luck having any.

Macaroni and Cheese Variations

Here's the fun part—making this recipe your own! Mac and cheese is like a blank canvas waiting for your personal touch. Whether you want to bulk it up, lighten it down, or just play with flavors, here are my favorite ways to mix things up:

Protein Add-Ins

Crispy bacon bits: Because bacon makes everything better. I fry up 4 slices until crunchy, then sprinkle them on top for that salty-smoky crunch.
Diced ham or pancetta: Leftover holiday ham? Perfect. Just stir it into the sauce for a hearty twist.
Pulled chicken or lobster: Feeling fancy? Fold in some shredded rotisserie chicken or chunks of cooked lobster—instant special occasion vibes.
Ground sausage or chorizo: Brown it first, drain the grease, then mix it in for a spicy kick. My brother adds this every time.

Lighter Options

Whole wheat or chickpea pasta: Swapping the elbows for a fiber-rich pasta works great—just watch the cooking time.
Low-fat milk and cheese: You can use 2% milk and reduced-fat cheddar if you must. It won't be quite as luscious, but it'll still taste good.
Cauliflower boost: Steam a cup of cauliflower florets, mash them roughly, and stir into the sauce. Sneaky veggie points!
Greek yogurt swirl: After combining, fold in a dollop of plain Greek yogurt for tang and extra protein. Sounds weird, tastes amazing.

Honestly? The best part of mac and cheese is that there are no rules. Raid your fridge and get creative—I once added leftover taco meat and pickled jalapeños, and it was *chef's kiss*. What'll you try first?

Serving and Storage Tips for Macaroni and Cheese

Okay, let's be real—leftover mac and cheese is rare in my house. But if you somehow manage to have some (superhuman willpower, I salute you), here's how to keep it tasting amazing:

Best Ways to Reheat

Stovetop revival: My go-to method! Splash a little milk (like 1-2 tbsp) into a saucepan with the cold mac, then warm over low heat, stirring often. The steam brings it back to life without drying out.
Microwave magic: Cover with a damp paper towel and nuke in 30-second bursts, stirring between each. The towel keeps moisture in—crucial for preventing that weird rubbery texture.
Oven rescue: For larger portions, spread in a baking dish with a splash of milk, cover with foil, and bake at 350°F until bubbly (about 20 minutes). Remove foil, add fresh breadcrumbs, and broil for 2 minutes if you miss that crispy top.

For freezer folks: Portion cooled mac in airtight containers (leave ½-inch space—it expands). Thaw overnight in the fridge before reheating. It’ll last 3 months frozen, but let’s be honest—you’ll eat it way sooner. Serve with a crisp green salad or roasted veggies to pretend you’re being healthy. (I won’t judge if you skip straight to seconds.)

Helpful Notes for Perfect Macaroni and Cheese

Listen, even mac and cheese pros run into hiccups sometimes—here’s how to avoid the classic pitfalls:

Sauce too thick? Don’t panic! Whisk in warm milk a tablespoon at a time until it flows like lava. That reserved pasta water works wonders too.
Cheese clumping or separating? Always shred your own (pre-shredded has starch coatings) and melt it off direct heat. If it breaks, a squeeze of lemon juice can sometimes rescue it.
Bland flavor? Cheese varies in saltiness—taste after mixing and add a pinch of salt or garlic powder if needed. A dash of hot sauce or Worcestershire can add depth.
Watching calories? You can trim about 50 calories per serving by using 2% milk and reduced-fat cheese, but honestly? This is comfort food—I say go all in and savor every bite.
Pasta absorbs all the sauce? Leftovers thicken as they sit—just stir in a splash of milk when reheating to bring back the creaminess.

Remember: Even "imperfect" mac and cheese is still mac and cheese. Translation: It’s gonna be delicious no matter what.

Frequently Asked Questions About Macaroni and Cheese

I get it—mac and cheese seems simple, but little questions pop up every time. Here are the ones I hear most (and my very opinionated answers):

Can I use pre-shredded cheese?
You can, but I don’t recommend it. Those anti-caking powders can make your sauce grainy or gluey. Freshly grated melts like a dream. (Pro tip: Freeze the block for 10 minutes before shredding—less mess!)
Why did my sauce turn out lumpy?
Two likely culprits: adding milk too fast to the roux (slow and steady wins here), or not whisking constantly. If lumps happen, strain the sauce before adding cheese—no one will know!
Can I make this ahead?
Absolutely! Prep the sauce and pasta separately, then combine and bake when ready (add 5-10 mins to cook time if cold). For best texture, don’t refrigerate longer than 24 hours.
What’s the best cheese substitute for allergies?
For dairy-free, I like a mix of nutritional yeast and soaked cashews blended smooth. Violife or Daiya shreds work in a pinch, but add extra mustard powder for flavor.

Still stumped? Drop your mac emergency in the comments—I’ve probably messed it up first and found a fix!

Final Thoughts on This Macaroni and Cheese Recipe

At the end of the day, that’s what this recipe is all about—simple, soul-warming goodness that never lets you down. Whether you’re cooking for one on a rainy night or feeding a crowd, mac and cheese is always the right answer. It’s forgiving (even when you think you’ve messed up), endlessly adaptable, and guaranteed to make people happy. So grab that whisk, crank up the stove, and get ready for the cheesiest, most comforting bite of your life. Trust me—once you go homemade, there’s no turning back. Now go forth and cheesy on, my friend!

Creamy Macaroni and Cheese

Author: Emily Parker
Total Time: 25 mins
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic macaroni and cheese recipe with a creamy cheddar sauce and optional breadcrumb topping.

Ingredients

Scale

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup whole milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp mustard powder
½ cup breadcrumbs for topping (optional)

Instructions

Cook the macaroni according to package instructions, then drain and set aside.
In a saucepan, melt the butter over medium heat.
Whisk in the flour and mustard powder to form a roux.
Gradually add the milk, stirring continuously until the mixture thickens.
Reduce heat, then stir in the shredded cheddar cheese until fully melted.
Combine the cheese sauce with the cooked macaroni.
If using, sprinkle breadcrumbs on top before serving.

Notes

For extra creaminess, add a splash more milk if needed.
Feel free to substitute with your favorite cheese variety.
Top with extra cheese before baking for a golden crust.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 5g
Sodium: 380mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 16g
Cholesterol: 55mg

Keywords: macaroni and cheese, comfort food, cheddar, pasta, family meal