Easy Mac And Cheese Recipe

I swear this easy homemade mac and cheese turns out so creamy, cheesy, and ridiculously craveable that the boxed stuff never stands a chance.

I’m obsessed with this easy homemade mac and cheese because it’s straight-up creamy, cheesy, and unapologetically rich without trying too hard. I love how the elbow macaroni catches every bit of sauce, and sharp cheddar brings that salty bite I crave when boxed stuff just isn’t cutting it.

But honestly, the best part is the texture: glossy, thick, and clingy in the best way. No sad, dry noodles.

No bland cheese situation. Just a bowl I keep going back to with a fork, then a spoon, then zero shame.

And yes, I count this as dinner when the craving hits.

Ingredients

• Elbow macaroni grabs the sauce in every curve, so each bite feels cozy.
• Whole milk keeps the sauce creamy without making it feel too heavy.
• Heavy cream makes it extra rich, like diner mac but better.
• Butter gives the sauce that smooth, comforting base you totally want.
• Flour helps thicken everything, so it’s saucy instead of watery.
• Sharp cheddar brings the classic cheesy punch.

  Basically, it’s the main character.

• Gruyere or Monterey Jack melts beautifully and adds a mellow, stretchy vibe.
• Kosher salt wakes everything up, because bland mac is just sad.
• Black pepper adds a tiny kick without bossing the cheese around.
• Dry mustard powder gives a sneaky tang that makes the cheese taste bolder.
• Smoked paprika adds warmth and a little backyard cookout feeling.
• Panko breadcrumbs bring crunch on top, if you’re into crispy edges.
• Melted butter helps the crumbs toast up golden.

  Plus, it tastes amazing.

Ingredient Quantities

• 8 ounces elbow macaroni (about 2 cups dry)
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 2 cups shredded sharp cheddar cheese (packed)
• 1 cup shredded Gruyere or Monterey Jack cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon smoked paprika
• 1/2 cup panko breadcrumbs (optional topping)
• 1 tablespoon melted butter for crumbs (optional)

How to Make this

1. Preheat oven to 375 F if using the breadcrumb topping; otherwise skip preheating.

2. Bring a large pot of salted water to a boil and cook 8 ounces elbow macaroni until just al dente according to package directions; drain, reserving 1/2 cup pasta cooking water.

3. In the same pot over medium heat melt 2 tablespoons unsalted butter; sprinkle in 2 tablespoons all purpose flour and whisk constantly for 1 to 2 minutes to form a roux.

4. Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, whisking until smooth; cook, stirring, until the sauce thickens and coats the back of a spoon, about 4 to 6 minutes.

5. Remove the sauce from the heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded Gruyere or Monterey Jack until melted and smooth.

6. Season the cheese sauce with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon dry mustard powder, and 1/4 teaspoon smoked paprika; adjust seasoning and add a few tablespoons of reserved pasta water if the sauce is too thick.

7. Fold the drained macaroni into the cheese sauce until evenly coated.

8. For stovetop serving, transfer to bowls and serve immediately. For a baked topping, transfer the mac and cheese to a greased baking dish.

9. Toss 1/2 cup panko breadcrumbs with 1 tablespoon melted butter until evenly moistened, sprinkle over the surface of the mac and cheese, and bake at 375 F until bubbly and golden on top, about 12 to 15 minutes.

10. Let rest for 5 minutes before serving to set the sauce.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta
3. Wooden spoon or heatproof spatula for stirring and folding
4. Whisk for roux and sauce
5. Measuring cups and spoons for liquids and seasonings
6. Box grater or shredded-cheese container for grating cheese
7. 2 to 3 quart baking dish or casserole for baking (or serving bowls for stovetop)
8. Small bowl for tossing panko with melted butter and a spoon for it
9. Oven mitts or pot holders for handling hot cookware
10. Ladle or large serving spoon for portioning and serving

FAQ

Easy Mac And Cheese Recipe Substitutions and Variations

• Elbow macaroni: swap for 8 ounces of cellentani, shells, or penne; increase cooking time slightly for larger shapes.
• Whole milk and heavy cream: use 2 1/2 cups half and half or 2 cups milk plus 1/2 cup plain yogurt thinned with a splash of milk for similar creaminess.
• Sharp cheddar and Gruyere/Monterey Jack: substitute 2 cups Colby or extra-sharp cheddar and 1 cup fontina, Swiss, or smoked gouda for a similar melt and flavor.
• Panko breadcrumbs topping: replace with 1/2 cup crushed Ritz crackers, cornflake crumbs, or seasoned Italian breadcrumbs; toss with 1 tablespoon melted butter before sprinkling.

Pro Tips

1. Cook the pasta to just shy of al dente and undercook by about 1 minute if you plan to bake. It will finish softening in the hot sauce or oven and you avoid mushy noodles.

2. Shred the cheeses yourself from blocks rather than using pre-shredded. Freshly shredded cheese melts creamier because it lacks anti caking agents that can make the sauce grainy.

3. When making the roux, keep the heat moderate and whisk continuously. If the roux browns, it can turn the sauce darker and add a toasty flavor you may not want. If the sauce tightens up too much, add reserved pasta water a tablespoon at a time to loosen without thinning the flavor.

4. For the breadcrumb topping, toss panko with a little olive oil or melted butter and a pinch of salt before sprinkling so it browns evenly. If you want extra contrast, add a tablespoon of grated Parmesan or a sprinkle of smoked paprika on top before baking.

Easy Mac And Cheese Recipe

Recipe by James Level

0.0 from 0 votes

I swear this easy homemade mac and cheese turns out so creamy, cheesy, and ridiculously craveable that the boxed stuff never stands a chance.

Pin

Servings

4

servings

Calories

844

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining pasta
3. Wooden spoon or heatproof spatula for stirring and folding
4. Whisk for roux and sauce
5. Measuring cups and spoons for liquids and seasonings
6. Box grater or shredded-cheese container for grating cheese
7. 2 to 3 quart baking dish or casserole for baking (or serving bowls for stovetop)
8. Small bowl for tossing panko with melted butter and a spoon for it
9. Oven mitts or pot holders for handling hot cookware
10. Ladle or large serving spoon for portioning and serving

Ingredients

• 8 ounces elbow macaroni (about 2 cups dry)

• 2 cups whole milk

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter

• 2 tablespoons all purpose flour

• 2 cups shredded sharp cheddar cheese (packed)

• 1 cup shredded Gruyere or Monterey Jack cheese

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon dry mustard powder

• 1/4 teaspoon smoked paprika

• 1/2 cup panko breadcrumbs (optional topping)

• 1 tablespoon melted butter for crumbs (optional)

Directions

• Preheat oven to 375 F if using the breadcrumb topping; otherwise skip preheating.
• Bring a large pot of salted water to a boil and cook 8 ounces elbow macaroni until just al dente according to package directions; drain, reserving 1/2 cup pasta cooking water.
• In the same pot over medium heat melt 2 tablespoons unsalted butter; sprinkle in 2 tablespoons all purpose flour and whisk constantly for 1 to 2 minutes to form a roux.
• Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, whisking until smooth; cook, stirring, until the sauce thickens and coats the back of a spoon, about 4 to 6 minutes.
• Remove the sauce from the heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded Gruyere or Monterey Jack until melted and smooth.
• Season the cheese sauce with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon dry mustard powder, and 1/4 teaspoon smoked paprika; adjust seasoning and add a few tablespoons of reserved pasta water if the sauce is too thick.
• Fold the drained macaroni into the cheese sauce until evenly coated.
• For stovetop serving, transfer to bowls and serve immediately. For a baked topping, transfer the mac and cheese to a greased baking dish.
• Toss 1/2 cup panko breadcrumbs with 1 tablespoon melted butter until evenly moistened, sprinkle over the surface of the mac and cheese, and bake at 375 F until bubbly and golden on top, about 12 to 15 minutes.
• Let rest for 5 minutes before serving to set the sauce.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 314g
• Total number of serves: 4
• Calories: 844kcal
• Fat: 54.6g
• Saturated Fat: 32.2g
• Trans Fat: 0.25g
• Polyunsaturated: 3.75g
• Monounsaturated: 18.6g
• Cholesterol: 153.5mg
• Sodium: 705mg
• Potassium: 427mg
• Carbohydrates: 58.3g
• Fiber: 2.1g
• Sugar: 7.5g
• Protein: 35g
• Vitamin A: 5000IU
• Vitamin C: 0.25mg
• Calcium: 809mg
• Iron: 1.25mg