If there is one food that is loved above all others in my home it’s EASY MAC AND CHEESE. Okay, maybe it’s just mac and cheese, but as the one making it, I’m going to add the easy part. Macaroni and cheese is without a doubt, the end all be all of food around here. And this easy macaroni and cheese recipe is one of our absolute favorites.
Really, what’s not to love when you are dealing with pasta, cheese, butter? It’s pretty hard to go wrong. This easy mac and cheese recipe is creamy, rich and delicious, however it’s also simple to make.
Don’t get me wrong, I am not above macaroni out of a box (the first thing I learned to cook). Also not above making mac and cheese out of the freezer (Trader Joe’s Reduced Guilt, I’m looking at you my friend).
That said, this easy mac and cheese blows them away, and truly doesn’t take much effort.
Easy Macaroni And Cheese
Did I mention this is NOT diet macaroni and cheese? I mean that is stating the obvious really.
This easy macaroni and cheese recipe is 100% comfort food. In my opinion mac and cheese is the ultimate comfort food!
Easy Mac And Cheese Recipe
Let’s get cooking, shall we?
This easy macaroni and cheese recipe is very simple and straight forward to make.
While you can buy your cheese pre-grated, I find that it never melts quite as well as when you grate your own cheese off the block.
I use a box grater (I love the OXO one) or my KitchenAid Slicer Shredder attachment to grate my cheese. You can use one kind of cheese, but I like to use a mix of a few kinds, usually Colby Jack and cheddar.
Cheese Sauce
In theory you could make this easy macaroni and cheese in one pot, by draining your macaroni and setting it aside in your strainer while you make the cheese sauce.
However I prefer to use two pans and make my sauce while my pasta is cooking, so that’s ready to go the minute you drain your pasta.
The cheese sauce is quick and easy to make, you just want to make sure to whisk, whisk and whisk some more to get it to melt and blend together nicely.
How To Make Macaroni and Cheese
Ingredients You Need
(At a glance, printable recipe below)
- Elbow macaroni
- Butter
- Cream Cheese (block, not tub)
- Flour
- Milk
- Cheese (cheddar or Colby Jack work well)
- Salt and Pepper
Instructions
- Start by boiling your water and cooking macaroni according to package directions.
- In a separate pan melt butter and cream cheese and mix well. Add flour, salt and pepper and whisk together until smooth.
- Add milk to mixture, bring to a low boil, then add your cheese and cook until melted, creamy add combined.
- Combine cheese sauce and cooked pasta.
Easy Macaroni And Cheese
Ingredients
- 1 (8 ouncbox elbow macaroni
- 1/4 cup butter
- 2 oz cream cheese cut in cubes
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheese such as cheddar or colby jack
- 1/2 teaspoon salt
- Black pepper to taste
- Optional: you can add a splash of hot sauce or a tsp of mustard powder if desired
Instructions
- Bring a large pot of salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, and cooking according to package directions. I prefer to cook mine al dente and not overcook.
- Meanwhile in a separate pan, melt butter in a medium to large sauce pan over medium heat; stir in cream cheese until well combined. Stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into pan while stirring until mixture is smooth and starting to gently boil, about 3-5 minutes. Add cheese to mixture and stir until cheese is melted and well combined.
- Pour cheese sauce over drained macaroni and stir gently until cheese sauce is well combined with pasta. Serve immediately.
Video
Notes
- Feel free to change up the types of cheeses you use in this recipe. Even the same variety of cheese, from different brands, can bring a different taste to your dish.
- Using a block of cheese that you grate yourself works better than buying pre-grated or shredded cheese. Typically the pre-grated cheese does not melt as smoothly as freshly grated cheese does.
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
If you are looking for an easy Mac and cheese recipe where you literally just throw it all in one put, without making a roux, I make this easy recipe recipe often. When it comes to quick and easy, it can’t be beat.
You aren’t going to get quite as creamy of a cheese sauce, but when I’m pressed for time and need a quick side or even main course, I often use this recipe. Truth be told I often don’t even really measure the ingredients, I sort of just eyeball them after making it so many times. It’s a great recipe that really doesn’t take any more time than making your mac and cheese from a box.
I hope your family loves this recipe as much as mine does. Don’t forget to pin to save it!
If you love cheesy recipes like we do, here are some others you might want to try!
I love this Cheesy Chicken & Sausage Pasta from Big Bear’s Wife.
This One Pot Cheesy Sausage Penne Recipe from Crunchy Creamy Sweet is a fantastic weeknight dinner.
Spend With Pennies has a delicious 20 Minute Broccoli Cheese Soup Recipe
Barefeet In The Kitchen shares this yummy Crispy Cheese And Bacon Potatoes recipe.
Crunchy Creamy Sweet has an amazing Garlic Cheese Bomb recipe.
Happy Eating!
Originally published March 2017
Sonya says
There is a picture of all the ingredients and what looks like ricotta cheese in a silver cup but I don’t see it listed in the recipe? Is it supposed to be I know some Mac and cheese recipes have it…
Christi Johnstone says
Sonya, that’s flour, as called for in the recipe.
Mariah says
Do you think it would also taste good if I added some breadcrumbs to the top and maybe baked a little at the end to get the top crispy?? I don’t know if I worded it right.
Christi Johnstone says
Mariah, sure, if you like that! My family is not a fan of breadcrumbs or any toppings on our mac and cheese, so I don’t make it that way, but I’m guessing it would be great!
Melissa Sandoval says
The best Mac and cheese I have ever had!
Christi Johnstone says
So glad you enjoyed this easy macaroni and cheese recipe, Melissa!
Ajay Rana says
What a lovely idea for the upcoming holiday season! I have never though of doing this kind of macaroni.
Gina says
Scrumptious , quick and easy
kathy says
The mac and cheese turned out great, but I made too much — do you know if it can be frozen and still be good?
Christi says
Kathy, I’m afraid I don’t know – with my kids we’ve never had leftover macaroni I’m afraid!
Heather says
Would 16oz of a bigger pasta, such as celletini, work the same as the 8oz of elbow or would you suggest doubling everything? Thank you!
Christi says
I usually try to stick with a small pasta for macaroni and cheese, really not going any larger than a rotini. The larger pasta may require a bit more sauce.
Jess says
Hi I never made mac n cheese before and was thinking about adding this recipe to my Thanksgiving menu this year. Can I make this 1-2 days before? Maybe just put in oven safe dish and re-heat with tinfoil day of? Not sure if it will change the texture or dry it out?
Christi says
You could, but I’ve yet to find a reheated macaroni that quite lives up to the first serving. You will definitely need to add some extra milk and possibly butter, and stir well as it’s heating. I’d almost say the microwave would be an easier choice, I think the oven might dry it out a bit too much. Good luck!
Lauren says
When doubling this recipe would you use 4 cups of milk? Thanks!
Christi says
Lauren, I would double all ingredients on this one. Enjoy!
Larry O'Daniel says
Do you know anything about converting a recipe to the use of a induction heat cooking top? So hard to find on line. Many thanks
Christi says
I don’t as I don’t have an induction cooktop. That said, I don’t think this recipe would really need much conversion as it’s really just boiling water and melting ingredients.