This quick, easy, and delicious macaroni and cheese is proof that great flavor doesn’t have to be expensive. While gourmet versions can cost forty or fifty dollars to make because of specialty cheeses, they’re not always the most satisfying. This simple recipe uses affordable pantry staples to create a rich, comforting dish everyone will love.
Ready in just 25 minutes, this mac and cheese is perfect for busy weeknights. Best of all, it’s so easy to make that after a few tries, you’ll likely know the recipe by heart.
Table of Contents
Why We Love This Simple Macaroni and Cheese Recipe
- Budget-friendly comfort — No fancy cheese shop required. This recipe uses everyday ingredients that won’t strain your grocery budget.
- Done in 25 minutes flat — Weeknight dinner panic? Solved. This comes together faster than most takeout deliveries.
- Creamy, velvety sauce every time — The roux method creates a smooth, rich cheese sauce that coats every noodle perfectly.
- Kid-approved and crowd-pleasing — Picky eaters, hungry adults, and everyone in between will come back for seconds.
- Endlessly customizable — Use it as your base and toss in bacon, hot sauce, breadcrumbs, or veggies to make it your own.
Simple Macaroni and Cheese Ingredients:
- Elbow macaroni — The classic short pasta with curved tubes that hold onto the cheese sauce in every bite. Regular elbow macaroni works best here.
- Butter — The starting point for your roux. Unsalted butter gives you more control over seasoning.
- All-purpose flour — Combined with butter, this creates the base that thickens your sauce into something creamy and smooth.
- Salt — Seasons the sauce from the inside out. Don’t skip salting your pasta water either.
- Pepper to taste — A little black pepper adds just enough warmth and subtle bite to balance the richness.
- Milk — Whole milk gives you the creamiest result, but 2% works fine in a pinch. Add it slowly for a lump-free sauce.
- Shredded Cheddar cheese — Sharp cheddar brings bold, tangy flavor. Shred it fresh if you can — pre-shredded cheese has coatings that can prevent it from melting as smoothly.
Step-By-Step Direction
Step 1: Gather all of the ingredients and set them aside.
Step 2: Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Step 3: While the pasta cooks, melt the butter in a saucepan over medium heat.
Step 4: Whisk in the flour, salt, and black pepper, stirring continuously until the mixture is smooth, about 5 minutes.
Step 5: Gradually pour in the milk, whisking constantly. Cook and stir until the sauce becomes smooth and starts to bubble, about 5 minutes, taking care not to scorch the milk.
Step 6: Stir in the Cheddar cheese and continue mixing until completely melted and smooth, about 2 to 4 minutes.
Step 7: Drain the cooked macaroni and add it to the cheese sauce. Stir gently until the pasta is evenly coated.
Step 8: Serve immediately while hot and enjoy.
Tips For the Best Results
Shred your own cheese. Pre-packaged shredded cheese contains anti-caking agents that can make your sauce grainy. A box grater and a block of cheddar take 60 seconds and make a noticeable difference.
Don’t drain all the pasta water. Save a splash before draining — if your sauce feels too thick, a spoonful of starchy pasta water loosens it right up.
Low and slow on the heat. Once the milk goes in, patience pays off. High heat rushes the sauce and can cause it to separate or scorch on the bottom.
Season in layers. Salt your pasta water, season the roux, and taste the finished sauce before adding more salt. Building flavor at each stage is the secret to a well-rounded dish.
Serve right away. Mac and cheese is happiest fresh off the stove. The longer it sits, the thicker the sauce gets.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools — that’s completely normal.
Reheating: Warm it back up on the stovetop over low heat with a splash of milk, stirring frequently until creamy again. The microwave works too — just add a little milk, cover loosely, and heat in 30-second intervals, stirring between each.
Freezing: Mac and cheese can be frozen for up to 2 months, though the texture of the sauce may change slightly after thawing. Reheat from frozen in the oven at 350°F covered with foil, adding a little extra milk to revive the creaminess.
Simple Macaroni and Cheese
Ingredients
- 2 cups elbow macaroni
- 2 tbsp butter
- 3 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
Instructions
- Gather all ingredients and set them out before you begin.2. Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook, stirring occasionally, until tender yet firm to the bite — about 8 minutes. Drain and set aside.3. Meanwhile, melt butter in a medium saucepan over medium heat until foamy.4. Whisk in flour, salt, and black pepper until smooth. Continue whisking for about 5 minutes until the mixture turns pale golden and smells slightly nutty.5. Slowly pour in the milk while whisking constantly. Cook and stir for about 5 minutes until the sauce is smooth, thickened, and just beginning to bubble. Keep heat at medium to avoid scorching.6. Add shredded cheddar cheese in batches, stirring after each addition until fully melted and the sauce is glossy — about 2 to 4 minutes.7. Drain the cooked macaroni and fold it into the cheese sauce until every noodle is evenly coated.8. Serve hot and enjoy!
Notes
- Shred cheese fresh from a block for the smoothest, creamiest sauce — pre-shredded cheese contains anti-caking agents that can make it grainy.
- Save a small splash of pasta water before draining. If the sauce gets too thick, a spoonful loosens it right back up.
- Keep heat at medium throughout — high heat can cause the sauce to separate or scorch.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave with a splash of milk, stirring until creamy.
- Freezing: Freeze for up to 2 months. Reheat covered in the oven at 350°F with a little extra milk added.
Nutrition Facts
- Calories: 630
- Total Carbohydrate: 55g
- Dietary Fiber: 2g
- Total Sugars: 8g
- Protein: 27g
- Total Fat: 34g
- Saturated Fat: 21g
- Cholesterol: 100mg
- Vitamin C: 0mg
- Sodium: 777mg
- Calcium: 568mg
- Iron: 3mg
- Potassium: 380mg
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