Easy Homemade Mac and Cheese

Creamy, cheesy, and ready in 30 minutes! This easy homemade mac and cheese is the perfect comfort food for busy weeknights.

WHY YOU’LL LOVE THIS RECIPE

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TIPS & SUBSTITUTIONS

Add the cheese over low heat

High heat can cause the cheese to separate and become oily.

Warm the milk first

Slightly warm milk blends into the roux more smoothly than cold milk.

Protein

Mix in cooked bacon, shredded chicken, diced ham, or sliced smoked sausage.

Vegetables

Add steamed broccoli, peas, roasted cauliflower, or sautéed mushrooms.

Optional baked mac and cheese

Prepare the recipe as directed, but cook the pasta for 1-2 minutes less than the package instructions. Transfer everything to a greased 9 × 13-inch baking dish.

Mix 1 cup of breadcrumbs with 2 tablespoons of melted butter, then sprinkle the mixture over the pasta. Bake at 375°F for 15-20 minutes, until bubbling around the edges. Broil for 1-2 minutes if you would like a more golden topping.

FAQ

• Why is my cheese sauce grainy?

  Grainy sauce is usually caused by overheating the cheese or using pre-shredded cheese. Remove the sauce from high heat before gradually stirring in freshly shredded cheese.

• How do I keep homemade mac and cheese creamy?

  Don’t overcook the pasta or allow the cheese sauce to boil. If the sauce thickens while sitting, stir in a little warm milk before serving.

• What cheese are best for mac and cheese?

  Sharp cheddar provide the classic flavor, while Monterey Jacks melts smoothly. Gouda, colby jack, mozzarella, and pepper jack are also good choice.

• Can I use pre-shredded cheese?

  You can, but freshly shredded cheese produces a smoother and creamier sauce. Packaged shredded cheese contains additives that may prevent it from melting evenly.

• Can I make this recipe gluten-free?

  Yes. Use gluten-free pasta and replace the all-purpose flour with a gluten-free 1 to 1 flour blend. Check the remaining ingredient labels for gluten as well.

Ingredients

• 1 pound elbow macaroni

• ½ cup unsalted butter

• ½ cup all-purpose flour

• 4 cups whole milk, slightly warmed

• 1 teaspoon Dijon mustard

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika, optional

• ½ teaspoon salt, plus more for the pasta water

• ¼ teaspoon black pepper

• 3 cups freshly shredded sharp cheddar cheese

• 1 cup freshly shredded Monterey Jack cheese

Instructions

1. Cook the pasta

   Bring a large pot of generously salted water to a boil. Cook the macaroni according to the package directions until al dente.

   Drain and set aside.

2. Prepare the cheese sauce

   While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat.

   Sprinkle the flour over the melted butter and whisk continuously for about 1-2 minutes. The mixture should be smooth and lightly bubbling but not browned.

3. Make the cheese sauce

   Slowly pour in the warm milk over the roux, whisking constantly to prevent lumps.

   Add the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.

   Continue cooking for 5-7 minutes, whisking frequently, until the sauce thickens enough to coat the back of the spoon.

4. Add the cheese

   Reduce the heat to low. Add the cheddar and Monterey Jack a handful at a time, stirring until each addition has melted before adding more.

5. Bring everything together

   Add the drained macaroni to the cheese sauce and stir until every piece is evenly coated. Taste and adjust the seasoning if needed.

   Serve immediately while warm and creamy.

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NUTRITION FACTS

Calories 620kcal
Protein 24g
Carbohydrates 55g
Fat 34g
Fiber 2g
Sugar 8g

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