Mac and Cheese Recipe
Is there anything more comforting than a big bowl of mac and cheese? It’s the ultimate comfort food—creamy, cheesy, and oh-so-satisfying. Whether you’re making it for a cozy family dinner, a potluck, or just because you deserve it, this recipe is a winner.
The best part? It’s easy to make with simple ingredients you probably already have in your kitchen. No fancy techniques, no hard-to-find items—just pure, cheesy goodness.
Why You’ll Love This Mac and Cheese
Let’s be honest—mac and cheese is the ultimate crowd-pleaser. It’s the dish that brings everyone to the table, from kids to adults.
This recipe is creamy, cheesy, and perfectly balanced. It’s not too heavy, not too light—just right.
It’s customizable. Add your favorite mix-ins like bacon (or turkey bacon), veggies, or even hot sauce for a kick.
It’s easy to make. No roux? No problem. This recipe keeps it simple without sacrificing flavor.
How to Make It
Making mac and cheese from scratch is easier than you think. Start by cooking your pasta until it’s al dente. While that’s happening, warm up milk and butter in a saucepan.
Add shredded cheese (I like a mix of cheddar and mozzarella) and stir until it’s melted and smooth. Toss the cooked pasta in the cheese sauce, and you’re done!
The result? A creamy, dreamy dish that’ll have everyone asking for seconds.
Make Ahead Method
Want to prep this ahead of time? Cook the pasta and store it separately from the cheese sauce.
When ready to serve, reheat the sauce on the stove, add the pasta, and toss until warmed through.
Pro tip: Add a splash of milk when reheating to bring the sauce back to life.
Pro Tips
- Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Freshly shredded cheese melts smoothly and tastes better.
- Don’t overcook the pasta. Cook it just until al dente—it’ll continue to soften in the cheese sauce.
- Season as you go. Add a pinch of salt to the pasta water, and don’t forget to taste the sauce before serving.
- Add a pinch of mustard powder. It’s a secret ingredient that enhances the cheese flavor without making it taste like mustard.
- Mix up the cheeses. Try a blend of sharp cheddar, mozzarella, and a little Gruyère for extra depth of flavor.
Storage Options
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove with a splash of milk to restore the creamy texture.
This dish can also be frozen for up to 2 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Tools For This Recipe
- Large pot for boiling pasta. A sturdy pot is essential for cooking pasta evenly.
- Saucepan for the cheese sauce. A medium-sized saucepan works perfectly.
- Whisk for stirring the sauce. Helps prevent lumps and ensures a smooth texture.
- Colander for draining pasta. Don’t forget to shake off the excess water!
- Baking dish (optional). If you want to bake your mac and cheese with a crispy topping, you’ll need a 9×13-inch baking dish.
FAQs!
Can I use milk instead of heavy cream?
Yes! Whole milk works great, but for a richer sauce, you can use half-and-half or heavy cream.
What pasta works best?
Elbow macaroni is classic, but shells, cavatappi, or penne are great alternatives.
Can I make it gluten-free?
Absolutely! Use your favorite gluten-free pasta and a gluten-free flour blend if making a roux.
Can I add mix-ins?
Of course! Try cooked broccoli, crispy bacon (or turkey bacon), or even hot sauce for a kick.
Can I make it ahead of time?
Yes! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking.
Variations and Substitutions
- Vegetarian: Skip the bacon and add veggies like broccoli, peas, or spinach.
- Gluten-free: Use gluten-free pasta and a gluten-free flour blend for the sauce.
- Lighter option: Use low-fat milk and reduce the amount of butter.
- Extra cheesy: Add a mix of cheeses like sharp cheddar, Gruyère, and Parmesan.
- Spicy kick: Stir in a dash of hot sauce or diced jalapeños.
Conclusion
This Ultimate Mac and Cheese is the kind of dish that brings people together. It’s creamy, cheesy, and totally comforting—perfect for any occasion.
Give it a try and let me know how it turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!
Mac and Cheese
Ingredients
- 16 oz elbow macaroni or pasta of choice
- 4 tbsp butter
- ¼ cup all-purpose flour
- 4 cups milk whole or 2%
- 3 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp mustard powder optional
- Salt and pepper to taste
- ½ cup breadcrumbs optional, for topping
- 2 tbsp melted butter optional, for topping
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 5-7 minutes.
- Reduce the heat to low. Stir in the shredded cheddar and mozzarella cheese until melted and smooth. Add mustard powder (if using) and season with salt and pepper.
- Add the cooked pasta to the cheese sauce and toss to coat.
- (Optional) For a baked version, transfer the mac and cheese to a greased 9×13-inch baking dish. Mix breadcrumbs with melted butter and sprinkle over the top. Bake at 375°F for 20-25 minutes, or until golden and bubbly.
- Serve immediately and enjoy!
