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Mac and Cheese

Mac and Cheese Recipe

This recipe delivers ultra-creamy cheese sauce, perfectly tender pasta, and a golden baked topping. It’s simple, comforting, and tastes like true American-style mac n’ cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 2 servings
Calories 420 kcal

Ingredients
  

Pasta

  • 12 oz 340 g elbow macaroni (or any short pasta)

Cheese Sauce

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2½ cups whole milk warm
  • 2 cups sharp cheddar cheese freshly grated
  • ½ cup mozzarella or Monterey Jack optional, for stretch
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • ¼ tsp paprika optional
  • ⅛ tsp garlic powder optional

Instructions
 

  • Cook the Pasta Properly

    Bring a large pot of salted water to a boil. Add the macaroni and cook 1 minute less than package instructions.Drain and set aside.
    Why this matters: Slightly undercooked pasta absorbs the cheese sauce without becoming mushy.

  • Make the Roux

    In a heavy-bottomed saucepan, melt butter over medium heat.Add flour and whisk continuously for 1–2 minutes until smooth and lightly golden.
    Tip: Do not let the roux brown too much—this keeps the sauce creamy and neutral.

  • Add Milk Slowly

    Gradually pour in warm milk while whisking constantly.Cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
    If it feels too thick, add a splash of milk.

  • Melt the Cheese (Off Heat!)

    Lower the heat to low or remove the pan from heat entirely.Add grated cheese in small handfuls, stirring until fully melted before adding more.
    Season with salt, pepper, and spices.
    Important: High heat = grainy sauce. Gentle heat = silky mac and cheese.

  • Combine Pasta and Sauce

    Add the cooked pasta to the cheese sauce.Stir until every piece is coated evenly.
    Taste and adjust seasoning.

  • Serve Immediately

    Mac and cheese is creamiest right after cooking.Serve hot as a main dish or a side dish.

Notes

Ingredient Substitutions

  • Milk: Use evaporated milk for extra creaminess or plant milk (unsweetened) for dairy-free.
  • Butter: Olive oil or vegan butter works well.
  • Flour: Gluten-free all-purpose flour or cornstarch slurry.
  • Cheese:
    • Cheddar → Gouda, Colby, Gruyère
    • Mozzarella → Fontina, Havarti
Keyword mac, mac and cheese, mac and cheese recipe, paste, quick dinner