Mac and Cheese:

4.93 from 4154 votes

Skip the box and make the best Mac and Cheese from scratch in just 30 minutes, with simple ingredients and foolproof tips for a perfectly smooth, creamy cheese sauce every time.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, side course

Cuisine: American

Servings:

Calories: 562kcal

Author: Lauren Allen

Cost: 3

Recipe Link

Equipment

Ingredients

1/2 lb uncooked elbow macaroni *
3 tablespoons butter
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk , any kind
3/4 cup half and half
2 1/2 cups shredded cheddar cheese*

US Customary - Metric

Instructions

Preheat the oven to 325 degrees F and lightly grease an 8' square (or similar size) baking dish.
Cook the macaroni to al dente, according to package instructions. Drain and set aside.
1/2 lb uncooked elbow macaroni
Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy, about 5-7 minutes. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
3 tablespoons butter, 2 Tablespoons all-purpose flour, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper, 1 1/2 cups milk, 3/4 cup half and half, 2 1/2 cups shredded cheddar cheese*
Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle 1/2 cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
Bake for 15-20 minutes or until cheese is melted on top.

Video

Notes

*1/2 pound uncooked macaroni = about 1 ½ cups

Tips for getting a smooth cheese sauce:

High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste.
Use fresh grated cheese. Pre-shredded store-bought cheese will not melt the same as freshly grated cheese, and grating the cheese helps it melt smoothly and evenly in the sauce.
Bring the cheese to room temperature. I like to grate the cheese very first, before moving forward with the recipe. That allows it to sit at room temperature while I prepare the white sauce.
Use low heat. In order for the cheese to melt properly and smoothly we want it to have gradual changes in temperature (like how we shredded it and allowed it to come to room temperature at the beginning of the recipe). When it’s time to add the cheese to the white sauce, remove the sauce from heat and let it cool for a few minutes. It only needs to be warm enough to melt the cheese.
Don’t over-stir the sauce once the cheese has melted. Add the noodles and quickly assemble in pan and put into the oven.

Gluten-free Adaptations: use gluten-free elbow noodles, and all-purpose flour.

Additional Add-in & Toppings:

If you want to take this classic Mac and cheese to the next level check out my Gourmet Mac and Cheese, or consider adding some of the following:

Extra cheese topping - Sprinkle freshly grated parmesan cheese on top before baking.
Breadcrumbs- combine about 1 cup of breadcrumbs and 3 tablespoons of melted butter in a bowl. Sprinkle over top of the macaroni and cheese just before baking.
Bacon Bits - Cook about 4-5 slices of bacon. cut the cooked bacon into small bits and stir into the mac and cheese before pouring it into your baking dish.

Freezing Instructions: This recipe freezes well. Just like with my other freezer friendly meals, I love to prepare two and freeze one for another day. You'll want to freeze this dish prior to baking it in the oven! Make sure to let the mac and cheese cool completely then pour it into a freezer friendly dish, cover it well and freeze if for up to 3 months.

Reheating Instructions:

From frozen: Bake from frozen at 350 degrees F for 70-80 minutes or until warm throughout.
From thawed: Cover the mac and cheese with a sheet of aluminum foil and bake it at 325ºF for 20 minutes.

To bake or not to bake:

You don't have to bake the mac and cheese in this recipe. Everything gets fully cooked and is essentially ready to eat after the cheese and noodles are added. However, I love the extra gooeyness that comes when the cheese is baked and I think baking it adds a level of sophistication you just don't get without.

What Type of Cheese?

This classic mac and cheese recipe is made with cheddar cheese. I particularly love medium or sharp cheddar cheese but any type will do. If you want a more luxurious mac and cheese or you're really trying to impress a crowd, you could use a combination of different cheeses. Just be sure to select a type of cheese that is good for melting, like white cheddar, smoked gouda, gruyere, brie, goat cheese, mozzarella, or fontina.

Nutrition