Macaroni and Cheese Recipe
This Macaroni and Cheese is simple, cheesy, and has so few ingredients you can memorize it. Nothing fancy like a breadcrumb topping or crazy herbs in this version which means the kids will love it! A side dish that everyone is excited about. I may earn commissions for purchases made through links on this post.
MACARONI AND CHEESE RECIPE
I’ve made a lot of mac and cheese in my life and I have five kids so this is what I’ve learned. Kids don’t like fancy mac n’ cheese.
They don’t like weird herbs, they don’t like a breadcrumb topping, and preferably it’s elbow macaroni because that’s what they know. They don’t like when you stray from cheddar or orange cheese as they call it. Although I do love a mix of half cheddar, half Gruyere if I’m making it for myself!
I’ve made this version more times than I can count. I make it for dinners for company as a side because I know everyone will love it. I usually make it at Lake Powell as a side to our main dish because the ingredients are super simple.
Homemade Mac and Cheese Ingredients
The ingredients to make the creamiest macaroni and cheese.
- Pasta: You can use any short pasta like elbow macaroni, penne, bowtie, ziti, or cavatappi pasta which is my favorite.
- Butter and flour: You’ll need butter and flour to make a roux for the cheese sauce. This thickens up the sauce.
- Milk: For best results use a whole milk.
- Cream: This adds an extra layer of creaminess. You could use all milk if you wanted a lighter option.
- Sharp Cheddar Cheese: Use freshly shredded cheese because the packaged stuff has ingredients added to keep it from clumping together. Sharp cheddar is essential to give the dish flavor! I have this cheese grater which makes it really easy.
- Salt: The difference between a good mac and cheese and a great one is properly salting the water for the boiling pasta and the roux for the sauce.
HOW TO MAKE MACARONI AND CHEESE
- Preheat the oven to 350 ℉ and grease a 9×13 baking dish.
- In a large pot filled with water, add 1 tablespoon of salt. Bring water to boiling and add your pasta. Cook according to package directions al dente. Drain and return to the pot.
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While pasta is cooking prepare the sauce. In a large sauce pan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Slowly whisk in the milk one cup at a time followed with the cream. Simmer over medium high for a few minutes until mixture thickens. Add 1 teaspoon salt and pepper to taste. This is important otherwise your mac and cheese will be bland.
- Remove from the heat and stir in 2 cups of the cheese until melted. Quickly stir the cheese sauce into the cooked and drained pasta.
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Pour half of the sauce coated pasta into the prepared dish.
Layer 2 cups of the cheese on top. 
Add the remaining pasta on top in an even layer. 
Bake uncovered for 20-25 minutes or until cheese is melted. Serve immediately.
Layer 2 cups of the cheese on top. 
Add the remaining pasta on top in an even layer. 
CAN I MAKE THIS AHEAD OF TIME?
In my experience, this is best made and eaten fresh. With that said I have assembled it ahead of time, baked it when I was ready, and it still was good. 
TIPS TO MAKING THIS SUCCESSFULLY
- Don’t overcook your pasta. The pasta is cooked al dente and THEN cooked in a sauce in the oven so you don’t want soggy pasta.
- Salting sufficiently. There’s a huge difference between a properly salted macaroni and cheese and one that isn’t. If you feel like it’s missing something, it’s usually salt.
- There are only 6 ingredients in this mac and cheese so using SHARP cheddar is essential in giving it that cheese taste. A milder medium cheddar will taste just that. Mild.
- It helps if your cheese is not super cold. I leave my freshly shredded cheese on the counter while I cook the pasta.
OTHER PASTA RECIPES:
- Easy Baked Ziti
- Pizza Pasta Salad
- Buffalo Chicken Mac and Cheese
- One-Pan Monterey Chicken Pasta
- Baked Mac n’ Cheese
- The Best Baked Ziti
Macaroni and Cheese
This Macaroni and Cheese is simple, cheesy, and has so few ingredients you can memorize it. Nothing fancy like a breadcrumb topping or crazy herbs in this version which means the kids will love it! A side dish that everyone is excited about.
Ingredients
- 1 lb cavatappi pasta, elbow pasta, or any short pasta
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 6 cups freshly shredded sharp cheddar cheese, divided
Equipment
cheese grater (This one makes it so easy!)
Instructions
- Preheat the oven to 350 ℉ and grease a 9x13 baking dish.
- In a large pot filled with water, add 1 tablespoon of salt. Bring water to boiling and add your pasta. Cook according to package directions al dente. Drain and return to the pot.
- While pasta is cooking prepare the sauce. In a large sauce pan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Slowly whisk in the milk one cup at a time followed with the cream. Simmer over medium high for a few minutes until mixture thickens. Add about 1 teaspoon salt and pepper to taste. This is important otherwise your mac and cheese will be bland.
- Remove from the heat and stir in 2 cups of the cheese until melted. Quickly stir the cheese sauce into the cooked and drained pasta.
- Pour half of the sauce coated pasta into the prepared dish. Layer 2 cups of the cheese on top. Add the remaining pasta on top in an even layer. Sprinkle the remaining 2 cups of cheese on top.
- Bake uncovered for 20-25 minutes or until cheese is melted. Serve immediately.
Notes
TIPS TO MAKING THIS SUCCESSFULLY
- Don't overcook your pasta. The pasta is cooked al dente and THEN cooked in a sauce in the oven so you don't want soggy pasta.
- Salting sufficiently. There's a huge difference between a properly salted macaroni and cheese and one that isn't. If you feel like it's missing something, it's usually salt.
- There are only 6 ingredients in this mac and cheese so using SHARP cheddar is essential in giving it that cheese taste. A milder medium cheddar will taste just that. Mild.
- It helps if your cheese is not super cold. I leave my freshly shredded cheese on the counter while I cook the pasta.
Your recipe sounds great and I will make it for sure, love Mac and cheese!
But I’ll never understand why it has to be baked!? My mom made the best, but I took my helping out before she put it in the oven. I always felt it dried it out some. What’s your opinion??
I feel like it sets it. Otherwise it’s just way too wet