Easy Mac And Cheese Recipe
Craving a creamy pasta delight? This Easy Mac And Cheese Recipe brings cheesy goodness to your table in under 30 minutes. It’s the perfect homemade comfort food that doubles as a quick meal any night of the week.
Full Recipe Introduction
Mac and cheese is the ultimate fall-back—simple, satisfying, and endlessly adaptable. My version is a no-fuss, stovetop classic that turns everyday ingredients into melty, dreamy bites. You know what makes it special? A combo of sharp cheddar and a touch of silky Parmesan, plus a splash of whole milk for extra creaminess. No weird preservatives, no boxed powder—just real cheese and elbow macaroni that hugs each sauce-laden curve.
I first started cooking this for my kids’ soccer nights—when homework and practice collide, and you need a warm hug on a plate. Over time, I tweaked it with a pinch of smoked paprika and a dash of Dijon mustard for depth. The result: a quick meal that feels homemade and rich without any added fuss. Serve it on chill autumn evenings, or pack leftovers into lunchboxes for work or school. Either way, it’s a crowd-pleaser—even picky eaters can’t resist that cheesy pull.
H2 Why You’ll Love This Recipe
- Ready in under 30 minutes—ideal for busy weeknights
- Pure comfort food—warm, cheesy, and soul-soothing
- Uses pantry staples—no special runs to the store
- Creamy pasta magic—smooth sauce clings to every noodle
- Easily adjustable—swap cheeses or add veggies
- Kid-approved—everyone loves the gooey goodness
- Homemade twist on a classic—no powdered mixes
- Minimal cleanup—a single pot gets the job done
H2 Ingredients
• 8 ounces elbow macaroni (about 2 cups; whole wheat or gluten-free elbows work)
• 2 tablespoons unsalted butter (you can use salted if you skip extra salt)
• 2 tablespoons all-purpose flour
• 2 cups whole milk (or 2% for lighter taste)
• 1 teaspoon Dijon mustard (adds tang; skip if you prefer mild flavor)
• ½ teaspoon smoked paprika (optional, but it brings a slight warmth)
• 8 ounces sharp cheddar, shredded (Tillamook or Kraft are great)
• 2 ounces Parmesan, finely grated (use fresh for best texture)
• Salt and black pepper to taste
• Fresh parsley or chives, chopped (for garnish)
Tips:
– Shred your own cheese for smoother melting.
– Room-temperature milk blends more easily.
– Rinse pasta under hot water if it sits too long before saucing.
H2 Directions
- Boil the pasta: Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Stir in elbow macaroni and cook 1–2 minutes less than package directions; pasta will finish cooking in the sauce. Drain and set aside.
- Make the roux: Return the empty pot to medium heat, melt butter until foamy, then whisk in flour. Cook for 1 minute—watch for pale golden bubbles (this cooks the raw flour taste away).
- Whisk in milk: Slowly pour in whole milk while whisking constantly to avoid lumps. When the mixture thickens and coats the back of a spoon (about 3 minutes), reduce heat to low.
- Season the sauce: Stir in Dijon mustard, smoked paprika, and a pinch of pepper. Taste—add salt sparingly, as the cheese adds saltiness.
- Cheese melt: Remove pot from heat, then stir in cheddar and Parmesan one handful at a time until you reach that glossy, stretchy texture. If it feels too thick, add a splash more milk.
- Combine noodles and sauce: Add drained macaroni back into the pot, folding gently to coat each piece. Let sit off-heat for 2 minutes so sauce seeps into each crevice.
- Garnish and serve: Spoon into bowls, sprinkle with fresh parsley or chives, and dig in. Feel free to pass extra black pepper at the table!
H2 Servings & Timing
Yield: 4 generous servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
H2 Variations
• Buffalo-style: Stir in hot sauce and top with crumbled blue cheese.
• Veggie boost: Fold in steamed broccoli or roasted cauliflower.
• Bacon bliss: Add cooked, crisp bacon bits and scallions.
• Vegan twist: Swap dairy for plant-based milk and vegan cheddar.
• Truffle touch: Drizzle truffle oil over each bowl before serving.
• Spinach artichoke: Mix in chopped artichokes and wilted spinach.
H2 Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For longer keeping, freeze in portioned boxes for up to 1 month. To reheat, warm gently in the microwave or on the stovetop with a splash of milk, stirring until creamy again. For make-ahead dinners, cook pasta and sauce separately; combine and bake in a greased dish with extra cheese on top.
H2 Notes
• If sauce seems grainy, whisk vigorously off the heat—graininess often comes from overheated cheese.
• Testing texture matters: The sauce should coat your spoon without dripping off like water.
• I learned that stirring cheese in off-heat prevents it from becoming stringy or oily.
• Feeling adventurous? A pinch of nutmeg in the roux brings old-school charm.
• Cold leftovers thicken—always add a bit of liquid when reheating for that fresh, creamy feel.
H2 FAQs
Q: Can I make this ahead?
A: Yes—cook pasta and sauce separately, then store chilled; reheat together for best texture.
Q: Why is my sauce grainy?
A: Likely overheated cheese; remove from heat before stirring in cheese and whisk gently.
Q: Can I use a different pasta shape?
A: Absolutely—shells, cavatappi, or rotini all work well to hold the sauce.
Q: Is this recipe freezer-friendly?
A: Sure—freeze in airtight containers for up to a month, then thaw in the fridge overnight.
Q: How do I make it lighter?
A: Swap half-and-half for milk and reduce cheese by ¼ cup if you want fewer calories.
Q: My kids want more color—any ideas?
A: Toss in diced tomatoes or peas just before serving for a pop of hue and freshness.
Q: Can I bake it with a crust?
A: Sprinkle breadcrumbs mixed with melted butter on top, then bake at 350°F for 10 minutes.
Q: What’s the best cheese combo?
A: Sharp cheddar for bite, Swiss or Gruyère for nuttiness, and Parmesan for depth.
H2 Conclusion
This Easy Mac And Cheese Recipe brings together creamy pasta, cheesy goodness, and simple ingredients for a quick meal that feels like a warm hug. Give it a try, leave a comment below, and check out my garlic bread or tomato soup recipes to round out your next cozy night in.
Easy Mac And Cheese Recipe
Ingredients
- 8 ounces elbow macaroni about 2 cups; whole wheat or gluten-free elbows work
- 2 tablespoons unsalted butter you can use salted if you skip extra salt
- 2 tablespoons all-purpose flour
- 2 cups whole milk or 2% for lighter taste
- 1 teaspoon Dijon mustard adds tang; skip if you prefer mild flavor
- 1/2 teaspoon smoked paprika optional, but it brings a slight warmth
- 8 ounces sharp cheddar shredded (Tillamook or Kraft are great)
- 2 ounces Parmesan finely grated (use fresh for best texture)
- Salt and black pepper to taste
- Fresh parsley or chives chopped (for garnish)
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Stir in elbow macaroni and cook 1–2 minutes less than package directions; pasta will finish cooking in the sauce. Drain and set aside.
- Return the empty pot to medium heat, melt butter until foamy, then whisk in flour. Cook for 1 minute—watch for pale golden bubbles (this cooks the raw flour taste away).
- Slowly pour in whole milk while whisking constantly to avoid lumps. When the mixture thickens and coats the back of a spoon (about 3 minutes), reduce heat to low.
- Stir in Dijon mustard, smoked paprika, and a pinch of pepper. Taste—add salt sparingly, as the cheese adds saltiness.
- Remove pot from heat, then stir in cheddar and Parmesan one handful at a time until you reach that glossy, stretchy texture. If it feels too thick, add a splash more milk.
- Add drained macaroni back into the pot, folding gently to coat each piece. Let sit off-heat for 2 minutes so sauce seeps into each crevice.
- Spoon into bowls, sprinkle with fresh parsley or chives, and dig in. Feel free to pass extra black pepper at the table!
