The Best 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.

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!
• 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

1. Preheat the oven to 350 ℉ and grease a 9×13 baking dish.
2. 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.
3. 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.
   
4. 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.

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:

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.

• 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.

• 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.

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. 

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!