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Simple Macaroni and Cheese

Simple Macaroni and Cheese

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

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