Hey there! Today we’re whipping up a heavenly bowl of Classic Creamy Mac and Cheese—the ultimate comfort food that has a permanent place in my recipe heart. Perfectly gooey, ultra-cheesy, and with that nostalgic flavor that takes us all back to simpler times. Whether you’re feeding the family on a busy weeknight or looking for something warm and cozy for a weekend spread, this mac and cheese checks every box.
If you’re hunting for a creamy, decadent dish that pulls on the heartstrings, this Mac and Cheese is it. Let’s dive in and make some magic!
Why You’ll Love This Recipe
- Simple Ingredients: You likely already have most of these staples at home—no fancy cheese boards needed here!
- Quick & Easy: It comes together in under 30 minutes, so it’s perfect for busy weeknights or last-minute cravings.
- Family-Friendly: Both kids and adults will rave about this. It’s that irresistible!
- Endlessly Customizable: You can personalize it with different cheeses or extra add-ins (hello, crispy bacon).
Ingredients Breakdown
Essentials
- Elbow Macaroni – The classic shape for Mac and Cheese! Feel free to substitute with shells, penne, or even fusilli.
- Butter – Unsalted is best so you can control the saltiness of the sauce.
- All-Purpose Flour – This forms the base of your roux, which thickens the sauce beautifully.
- Milk – I recommend whole milk to achieve that rich, creamy texture.
- Cheddar Cheese – A good sharp cheddar gives you robust flavor, but you can mix it up with white cheddar, gruyere, or even gouda!
- Salt & Pepper – Don’t forget to season throughout the process to build layers of flavor.
- Optional: Mustard Powder – Adds a tangy depth you’ll love, but it’s completely optional!
Pro Tips
Cheese Tip: When it comes to cheese, go for the block and grate it yourself. Pre-shredded cheese often has anti-caking agents that can make your sauce grainy instead of creamy.
Step-by-Step Instructions
1. Boil the Pasta:
In a large pot, bring salted water to a boil. Add your macaroni and cook just shy of al dente (it will continue cooking in the sauce later). Drain, but don’t rinse—rinsing removes the starch that helps your sauce cling to the pasta.
2. Make the Roux:
In a large saucepan over medium heat, melt the butter. Once it’s melted, sprinkle in the flour and whisk constantly for about 1 minute. This forms the base of your cheese sauce—called a roux! You’ll know it’s ready when it smells a bit nutty but isn’t browned.
3. Add the Milk:
Gradually pour in the milk, continuing to whisk until the mixture is smooth and lump-free. Bring it to a gentle simmer, allowing it to thicken. Be patient—slow and steady makes the dreamiest sauce!
4. Stir in the Cheese:
Once the milk mixture has thickened, slowly add the cheese in batches, stirring until each addition melts before adding more. Season with salt and pepper, tasting as you go. If you’re adding mustard powder, now’s the time to whisk that in too!
5. Combine the Pasta & Sauce:
Gently toss the cooked macaroni back into the cheese sauce. Stir to combine, making sure the pasta is thoroughly coated.
6. Serve & Enjoy:
Spoon the mac and cheese into bowls (or a casserole dish if you plan on baking it with some crispy breadcrumbs on top—more on that below!). Optional garnish: fresh parsley for color or even a drizzle of hot sauce for a kick.
Chef’s Tips and Tricks
- For extra creaminess, stir in a splash of heavy cream toward the end of cooking.
- If your sauce becomes too thick, you can loosen it up with a little more milk.
- Looking for a crunchy topping? Toss some panko breadcrumbs with melted butter and bake your mac and cheese at 375°F for 15 minutes until it’s golden and crispy on top.
Recipe Variations and Serving Suggestions
Variations
- Spice it up: Add a dash of cayenne pepper or smoked paprika for a bit of heat and smoky flavor.
- Make it meaty: Fold in cooked bacon, ham, or even shredded rotisserie chicken to make it heartier.
- Go green: Sneak in some veggies like steamed broccoli, peas, or spinach for an easy way to make it more wholesome.
- Dairy-free option: Use dairy-free butter, almond milk, and your favorite vegan cheese to turn this into a plant-based dish.
Serving Suggestions
This Classic Creamy Mac and Cheese pairs beautifully with a crisp green salad to balance the richness. If you’re whipping it up for a dinner party, serve it as a stunning side dish alongside roasted veggies, garlic bread, or grilled chicken. And don’t forget the wine—something light and crisp like a Sauvignon Blanc works well!
FAQs
Can I make this ahead of time?
Yes! You can prepare the mac and cheese and store it in an airtight container in the fridge for up to 2 days. If reheating, add a splash of milk to keep it creamy.
Can I freeze Mac and Cheese?
It can be frozen, but note that freezing may slightly affect the texture of the sauce. Store in a freezer-safe container for up to 2 months. Reheat with added milk and stir well!
How can I make it gluten-free?
Simply swap the regular elbow macaroni for a gluten-free version and whisk a gluten-free flour blend into your roux, and you’re set!
Recipe Card
Classic Creamy Mac and Cheese
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 6-8
- 3 cups elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- Salt & pepper to taste
- Optional: 1/2 tsp mustard powder
Instructions:
- Cook macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and whisk for 1-2 minutes.
- Gradually add milk while whisking, bringing the mixture to a simmer. Let it thicken for 3-5 minutes.
- Stir in shredded cheese gradually, allowing each batch to melt fully. Season with salt, pepper (and mustard powder, if using).
- Combine cooked macaroni with the cheese sauce. Serve immediately and enjoy!
Conclusion With Call to Action
There you have it—Classic Creamy Mac and Cheese that hits all the right notes of cheesy, comforting goodness. I hope you love making this as much as I do! If you give this recipe a try, snap a pic and share it with me over on Instagram (@thekitchensaid)—I’d love to see your creations! And don’t forget to leave a comment or rating below.
