Simple Macaroni and Cheese
Do you want to learn how to make a Simple Macaroni and Cheese recipe from scratch! This blog post will guide you through creating a creamy homemade cheese sauce with easy-to-follow steps. Ideal for busy weeknights or holiday dinners, this recipe is a go-to for comfort food.
If you were to ask my 6-year-old what he wanted to eat, his answer would be macaroni and cheese every time, no matter the hour. It’s one of those essential recipes every home cook should have in their repertoire.
You’ll love how easy this macaroni and cheese is to make! Its unbeatable creaminess and rich cheddar flavor come from a delicious homemade cheese sauce, which is the key to the perfect dish.
Looking for more side dishes to round out a meal? Go check out all of the side dishes on the blog.
Tip
Do not use pre-shredded cheese when making macaroni and cheese. Pre-shredded cheese is coated in starch which can prevent the cheese from melting smoothly into the sauce.
STEP 1
In a saucepan on medium heat add in the butter. Once the butter is melted whisk in the flour to make the roux. Let cook for 30 seconds. Slowly pour in the milk, whisking vigorously, until the milk and roux are fully combined.
STEP 2
Once all the milk is incorporated, continue whisking until the mixture thickens to the consistency of a sauce. Then, reduce the heat to medium-low and add in the cheese, whisking until it's completely melted and fully combined.
STEP 3
Season with salt, pepper, and mustard powder, then whisk until completely combined. Pour the mixture over the cooked noodles, stirring until well incorporated. Serve immediately. Enjoy!
To prepare in advance, cook the pasta according to the package directions. Allow it to cool, then store it in an airtight container in the refrigerator.
Prepare the cheese sauce, let it cool completely, and then refrigerate it in an airtight container.
When it's time to serve, gently warm the cheese sauce on low heat without boiling. While the cheese sauce is heating up, run the noodles under warm water to heat them up. Once the cheese sauce is warm, mix in the noodles, stir well, and serve.
This mac and cheese is best eaten immediately after making it, but you can keep it in an airtight container for up to five days. For reheating, warm it on the stove over low heat. When using a microwave, cover the macaroni with a moist paper towel to avoid it from drying out.
The best homemade Macaroni and Cheese recipe! Made in under 30 minutes and no baking required. This recipe is perfect for busy weeknights and holiday gatherings.
- 2 cups elbow noodles (cooked according to the package directions)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 1/2 cups cheddar cheese (freshly shredded)
- 1/2 teaspoon salt
- as needed pepper
- 1/2 teaspoon ground mustard
In a saucepan on medium heat add in the butter. Once the butter is melted whisk in the flour to make the roux. Let cook for 30 seconds. Slowly pour in the milk, whisking vigorously, until the milk and roux are fully combined.
Once all the milk is incorporated, continue whisking until the mixture thickens to the consistency of a sauce. Then, reduce the heat to medium-low and add in the cheese, whisking until it's completely melted and fully combined.
Season with salt, pepper, and mustard powder, then whisk until completely combined. Pour the mixture over the cooked noodles, stirring until well incorporated. Serve immediately. Enjoy!
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