Mac and Cheese

Why You’ll Love This Recipe

This mac and cheese recipe is incredibly creamy, rich, and easy to make. It’s perfect for family dinners, potlucks, or cozy nights at home. You can prepare it in under an hour with simple ingredients you likely already have in your kitchen. Plus, it’s endlessly customizable—add extra cheese, toss in some bacon, or top it with breadcrumbs for a delightful crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni
• Butter
• All-purpose flour
• Milk
• Heavy cream
• Cheddar cheese
• Mozzarella cheese
• Salt
• Black pepper
• Paprika (optional)
• Breadcrumbs (optional for topping)

Directions

1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1–2 minutes.
3. Slowly pour in the milk and cream, whisking constantly to avoid lumps. Continue to stir until the mixture thickens, about 5–7 minutes.
4. Reduce heat to low and stir in shredded cheddar and mozzarella cheese until melted and smooth. Season with salt, pepper, and paprika.
5. Add the cooked pasta to the cheese sauce and stir to coat evenly.
6. For baked mac and cheese, transfer the mixture to a greased baking dish, sprinkle breadcrumbs and extra cheese on top, and bake at 350°F (175°C) for 20–25 minutes, or until golden and bubbly.

Servings and timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Three-Cheese Mac: Mix in Gruyère, gouda, or parmesan for extra flavor.
• Spicy Mac and Cheese: Add diced jalapeños or a dash of cayenne pepper.
• Bacon Mac: Stir in cooked, crumbled bacon for a smoky twist.
• Vegetable Mac: Add sautéed spinach, broccoli, or roasted red peppers.
• Gluten-Free Option: Use gluten-free pasta and flour.

Storage/Reheating

Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk and warm it over low heat on the stovetop, stirring until creamy. You can also reheat it in the microwave in 30-second intervals, stirring between each. For baked leftovers, reheat in the oven at 350°F until warmed through.

FAQs

How can I make my mac and cheese extra creamy?

Use a combination of milk and heavy cream, and don’t overbake it if you’re putting it in the oven.

Can I make mac and cheese ahead of time?

Yes, assemble it ahead of time, cover, and refrigerate for up to a day before baking.

What’s the best cheese to use?

Sharp cheddar is classic, but mixing in mozzarella, Monterey Jack, or Gruyère adds richness and stretch.

Can I freeze mac and cheese?

Yes, freeze it in a freezer-safe dish for up to 2 months. Thaw in the refrigerator overnight before reheating.

Why did my cheese sauce turn grainy?

Overheating or using pre-shredded cheese (which often contains anti-caking agents) can cause graininess.

Can I make this without baking?

Absolutely! Skip the oven step and enjoy it right off the stovetop for a creamier texture.

What can I serve with mac and cheese?

It pairs perfectly with green salads, roasted vegetables, or barbecue meats.

How can I make it healthier?

Use whole-grain pasta, reduce the butter, or swap some cheese for pureed butternut squash.

Can I use plant-based milk?

Yes, unsweetened almond, oat, or soy milk works well—just ensure it’s unflavored.

What’s the best pasta shape for mac and cheese?

Elbow macaroni is traditional, but shells, cavatappi, or penne also hold sauce beautifully.

Conclusion

This mac and cheese recipe captures everything we love about classic comfort food—simple ingredients, rich flavor, and endless possibilities for customization. Whether baked golden brown or enjoyed creamy from the pot, it’s guaranteed to satisfy every craving.

Mac and Cheese

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A rich and creamy mac and cheese made with tender pasta coated in a velvety cheese sauce. Perfectly comforting, this classic dish can be enjoyed straight from the stovetop or baked until golden and bubbly.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Dish, Pasta
• Method: Stovetop, Baked
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 12 oz elbow macaroni
• 4 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)
• 1/2 cup breadcrumbs (optional for topping)

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Instructions

1. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux.
3. Gradually pour in milk and heavy cream while whisking to prevent lumps. Cook for 5–7 minutes until the mixture thickens.
4. Reduce heat to low and stir in cheddar and mozzarella cheeses until melted and smooth. Season with salt, pepper, and paprika.
5. Add the cooked pasta to the cheese sauce and stir until evenly coated.
6. For baked mac and cheese, transfer to a greased baking dish, top with breadcrumbs and extra cheese, and bake at 350°F (175°C) for 20–25 minutes, until golden and bubbly.
7. Serve hot and enjoy!

Notes

• Use freshly shredded cheese for the smoothest sauce.
• For extra flavor, add a mix of cheeses like Gruyère or gouda.
• Avoid overheating the sauce to prevent graininess.
• Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
• Reheat with a splash of milk to restore creaminess.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 5g
• Sodium: 530mg
• Fat: 23g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 17g
• Cholesterol: 65mg