Cheese Mac and Cheese

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Difficulty Level: Easy
Cuisine: American Comfort Food
Course: Main Dish / Side Dish

 Introduction

There’s nothing quite like a warm, creamy bowl of macaroni and cheese — the ultimate comfort food. Rich, cheesy, and incredibly satisfying, homemade mac and cheese offers a huge upgrade from boxed versions. With just a handful of pantry staples and a variety of cheeses, this dish delivers silky, cheesy goodness that both kids and adults can’t resist.

Whether you’re making a cozy weeknight dinner or preparing a crowd-pleasing side dish for the holidays, this cheese mac and cheese recipe is designed to be simple, flexible, and indulgently creamy.

 Ingredients

 For the Pasta:

• 1 lb elbow macaroni (or other short pasta like shells or cavatappi)

• Salt (for pasta water)

 For the Cheese Sauce:

• 4 tbsp unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk (warm)

• 1 cup heavy cream (or more milk for a lighter version)

• ½ tsp garlic powder (optional)

• ½ tsp mustard powder (optional, enhances cheese flavor)

• Salt & pepper to taste

• 3 cups shredded cheese (see cheese suggestions below)

 Best Cheeses to Use

Use a mix of cheeses for depth and richness. Some great combinations:

• Cheddar (sharp or mild): classic base flavor

• Mozzarella: for melty stretchiness

• Gruyère: adds nuttiness

• Fontina: melts smoothly, adds creaminess

• Parmesan: for sharp, salty finish

• Monterey Jack or Colby: mellow, creamy melt

 Tip: Avoid using pre-shredded cheese — it contains anti-caking agents that can make your sauce grainy. Shred it yourself for best results.

 Instructions

 Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook until al dente (about 1–2 minutes less than package instructions).

3. Drain and set aside. Drizzle with a tiny bit of olive oil to prevent sticking, if needed.

 Step 2: Make the Roux

1. In a large saucepan or deep skillet, melt the butter over medium heat.

2. Add the flour and whisk constantly for about 1–2 minutes. This forms a roux and helps eliminate the raw flour taste.

 Step 3: Build the Cheese Sauce

1. Slowly pour in the warm milk and cream, whisking as you go to prevent lumps.

2. Add mustard powder, garlic powder, salt, and pepper. Continue whisking until the sauce thickens — about 4–6 minutes.

3. Reduce heat to low and gradually add the shredded cheese, stirring until fully melted and smooth.

If the sauce is too thick, add a splash of milk. If it’s too thin, cook a minute longer or stir in a little more cheese.

 Step 4: Combine Pasta and Sauce

1. Add the drained pasta into the cheese sauce and stir to coat every piece.

2. Let it sit on low heat for 2–3 minutes so the pasta absorbs the sauce slightly.

 Optional: Bake for a Golden Top

1. Preheat oven to 375°F (190°C).

2. Pour mac and cheese into a greased 9×13-inch baking dish.

3. Top with extra shredded cheese or a breadcrumb topping (see below).

4. Bake uncovered for 20 minutes, or until bubbly and golden.

 Optional Crunchy Topping

For a crispy finish, mix:

• ½ cup panko breadcrumbs

• 1 tbsp melted butter

• 2 tbsp grated Parmesan

Sprinkle evenly over the mac and cheese before baking.

 Difficulty & Intensity

This recipe is easy, beginner-friendly, and very forgiving.

Mac and cheese is versatile! Serve as:

• A main dish with a green salad or roasted vegetables

• A side dish with BBQ ribs, fried chicken, or meatloaf

• A holiday dish at Thanksgiving or Christmas dinner

• A late-night comfort meal with hot sauce or ketchup (we won’t judge!)

 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 1 month. Thaw in the fridge before reheating.

• Reheat: Add a splash of milk and reheat gently on the stove or microwave to restore creaminess.

 Nutrition Information (Per Serving)

Nutrition varies depending on cheese, milk, and add-ins used.