This recipe proves that simplicity can be delicious! With just five common household ingredients, you’ll be able to whip up a creamy and satisfying mac and cheese that brings back the warmth of childhood memories. The gooey cheese sauce perfectly coats every bite of tender macaroni, creating a taste that’s both familiar and fantastic. Whether you’re in need of a quick weeknight dinner or a crowd-pleasing side dish, this recipe delivers on flavor and convenience.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

8 ounces elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

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Instructions

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to the package instructions. Drain and set aside.
In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, creating a smooth roux.
Gradually whisk in the milk and cook, whisking constantly, until the mixture thickens and becomes smooth, about 3-5 minutes.
Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until it’s fully melted and the sauce is creamy and velvety.
Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.

Notes

Opt for high-quality sharp cheddar cheese for the best flavor and meltability. Feel free to customize your mac and cheese by adding ingredients like cooked bacon, diced tomatoes, or sautéed vegetables. To enhance the texture, top the macaroni and cheese with a sprinkle of breadcrumbs then, in an oven-safe dish, place it under the broiler until the breadcrumbs are toasty and the cheese has melted. Enjoy!

Chef’s tip: When making the roux, ensure that the flour is fully incorporated into the butter to avoid a raw flour taste in the sauce.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.