Easy Macaroni and Cheese Recipe

Finished Mac and cheese recipe in a silver saucepan with a wooden spatula on a blue background

4.70 from 13 votes

Ready in less than 15 minutes, this easy Mac and cheese recipe is made with just a few simple ingredients that are already in your kitchen! Better than the blue box.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, lunch

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

1 saucepan
whisk
Strainer

Ingredients

1 lb macaroni
1/4 cup butter
1/4 cup flour
2 1/2 cups low fat milk
2 1/2 cups cheddar cheese, shredded
salt and pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, approximately 8 minutes or according to package directions.
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 2–3 minutes, until lightly golden.
Slowly whisk the milk into the butter-and-flour mixture. Reduce the heat as needed to maintain a gentle simmer, stirring until the sauce thickens enough to lightly coat the back of a spoon, approximately 4–5 minutes. Do not boil.
Remove the saucepan from the heat and gradually stir in the shredded cheddar cheese until completely melted and smooth. Season with salt and pepper to taste.
Before draining the macaroni, reserve up to 1 cup of the pasta cooking water. Drain the macaroni without rinsing. Fold the pasta into the cheese sauce and stir until combined.
If the sauce is too thick, add a little reserved pasta water, one splash at a time, until creamy. Adjust the seasoning and serve immediately.

Video

Notes

For the creamiest mac and cheese:

Shred cheddar cheese from a block for the smoothest sauce.
Remove the sauce from the heat before stirring in the cheese. High heat can cause the sauce to become grainy.
Cook macaroni just until al dente to prevent it from becoming mushy.
If the sauce is too thick, stir in a splash of warm milk or reserved pasta water.
For a one-pot version, cook and drain the pasta first, then prepare the cheese sauce in the same pot before combining.

Substitutions: Whole milk or 2% milk can be used instead of low-fat milk. You can replace part of the cheddar with Monterey Jack, Colby Jack, or Gruyère.

Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Reheating: Warm gently with a splash of milk until creamy and heated through.

Freezing: Freeze in an airtight container for up to 2 months, although the cheese sauce may be less creamy after thawing.

Nutrition