Simple Macaroni and Cheese Recipe – Easy Homemade Comfort Food with Cheddar Sauce
This Simple Macaroni and Cheese is the ultimate comfort food—creamy, cheesy, and ready in under 30 minutes! Made with tender elbow pasta and a rich homemade cheddar cheese sauce, it’s perfect for weeknight dinners, potlucks, or cozy lunches. No fancy ingredients, just classic flavor and satisfying texture. Customize with breadcrumbs, bacon, or veggies for a fun twist, or enjoy it just as it is—warm, gooey, and totally irresistible.
Equipment
- Medium pot
- Saucepan
- Whisk
- Measuring Cups and Spoons
- Cheese grater
- Mixing spoon
Ingredients
Base:
- 2 cups elbow macaroni (or shells, penne, cavatappi)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (or 2%)
- 2 cups freshly grated cheese (cheddar, American, mozzarella, or blend)
- Salt to taste
Optional Add-ins:
- ½ tsp garlic powder
- ½ tsp Dijon mustard
- ¼ tsp paprika
- Black pepper to taste
Instructions
- Cook Pasta: Boil macaroni in salted water until al dente (7–8 minutes). Drain and set aside.
- Make Roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden and bubbly.
- Add Milk: Gradually whisk in milk, stirring constantly to avoid lumps. Cook until slightly thickened (about 5 minutes).
- Add Cheese: Reduce heat to low. Stir in grated cheese until melted and smooth. Add optional seasonings to taste.
- Combine: Add cooked pasta to cheese sauce. Stir gently to coat. Serve warm.
Tips for Success:
- Use freshly grated cheese for smooth melting.
- Keep heat low when adding cheese to prevent curdling.
- Whisk constantly when adding milk to avoid clumps.
Notes
- Use whole wheat pasta for added fiber.
- Add veggies like broccoli, peas, or spinach for nutrition.
- For spice lovers, mix in jalapeños or hot sauce.
- Store leftovers in the fridge for up to 4 days.
- Reheat gently with a splash of milk to restore creaminess.
- Can be frozen, but texture may change slightly.