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Homemade Mac And Cheese

I make this mac and cheese all the time. Just pasta and cheese you've got at home. Takes about 25 minutes, feeds four of us. You can put bread on top if you want.

Emily Watson
Updated on Wed, 25 Dec 2024 14:13:01 GMT
A bowl of creamy macaroni and cheese with shredded cheese and grated parmesan in the background.
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A bowl of creamy macaroni and cheese with shredded cheese and grated parmesan in the background. | thefamilycooks.com

My kitchen smells like melted cheese and toasted butter right now. Just finished making this mac and cheese recipe that I've been tweaking since last winter. Started as a basic recipe from my mom, but now it's turned into something that disappears before I can even get it to the table. Even my picky teenager asks for seconds - and that's saying something!

Why This Recipe Works

Made this for my daughter's birthday party last weekend - ended up having to make a second batch because everyone wanted more. The sauce turns out silky smooth every time, and you can make it as cheesy as you want. Best part? No boxes or powder packets - just real ingredients you probably already have in your fridge. Plus, it takes about the same time as the boxed stuff but tastes a million times better.

What You Need

  • Pasta: Regular elbow macaroni works great - about half a box
  • Butter: A good chunk for the sauce - don't skimp here
  • Flour: Just regular all-purpose from your pantry
  • Milk: Whole milk makes it creamier, but 2% works too
  • Sharp cheddar: Get a block and grate it yourself - melts way better
  • Onion powder: Just a pinch for extra flavor
  • Hot sauce: A few drops - won't make it spicy, just tastier
  • Salt: Regular table salt is fine

Let's Make It

Get the pasta going
Start your water boiling first - don't forget to salt it well. Cook the pasta about a minute less than the box says
Start your sauce base
Melt the butter in a pot until it's bubbly but not brown. Sprinkle in the flour and whisk - it'll look like wet sand at first
Make it smooth
Pour in your milk slowly while whisking. Keep stirring until it thickens - you'll feel it start to get heavy on your whisk
Cheese time
Turn off the heat and add your cheese handful by handful. If you dump it all at once, it might get clumpy
Mix it up
Add your drained pasta to the sauce. It might look a bit soupy but trust me, the pasta will soak up some sauce
Final touches
Taste it and add more salt if needed. Sometimes I add an extra handful of cheese on top

Better Than The Box

Started making this from scratch when I realized my pantry was out of the boxed kind one night. Now my kids won't eat the boxed stuff anymore. The sauce is actually easier than I thought - just keep whisking and it'll come together. Made it three times last week and each batch disappeared faster than the last.

Choosing Your Cheese

Found out the hard way that pre-shredded cheese doesn't melt right - it's got stuff added to keep it from clumping in the bag. Grab a block and grate it yourself, your arms will forgive you when you taste the difference. Mixed in some smoked gouda last time because it was on sale - game changer! Just remember to grate extra because somehow cheese always disappears while cooking (into my mouth).

The Secret's in the Sauce

Burned my first roux pretty badly when I started making this - the smell stuck around for days! Now I know to keep the heat medium-low and whisk constantly. If your sauce looks too thick, add a splash more milk. Too thin? Let it cook a minute longer. And always add the cheese off the heat - learned that trick from my neighbor who used to work in a restaurant.

Make It Your Own

Sometimes I throw in leftover ham when I have it, or broccoli to sneak in some veggies. My son likes his with extra hot sauce, and my daughter sprinkles bread crumbs on top. Last week I added some caramelized onions I had leftover from burgers - everybody fought over the last serving.

Tips For Perfect Mac

Keep the pasta a little undercooked - it'll keep soaking up sauce while you're serving. If you're reheating leftovers (which rarely happens at my house), add a splash of milk first. And don't skip the hot sauce - it doesn't make it spicy, just brings out the cheese flavor. Save a cup of pasta water before draining - it's great for loosening up the sauce if it gets too thick.

Frequently Asked Questions

Is bagged cheese ok?

No, get a block - bagged cheese doesn't melt well.

Can I make it gluten-free?

Yes - use gluten-free pasta and different flour.

What else can I put in?

Bacon's good. So are mushrooms. Use what you have.

How long's it good for?

3 days in the fridge. Heat it up slow or it gets odd.

Why hot sauce?

Makes it better but not hot. Some use mustard too.

Homemade Mac And Cheese

Mac and cheese my kids never get tired of

Prep Time
5 Minutes
Cook Time
20 Minutes
Total Time
25 Minutes

Category: Pasta

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (1.25 cups each)

Dietary: Vegetarian

Ingredients

01 Regular macaroni from the store.
02 Butter from the fridge.
03 Regular flour.
04 Onion powder.
05 Normal milk (full fat works best).
06 Any hot sauce.
07 Salt.
08 A block of sharp cheddar cheese.

Instructions

Step 01

Boil the pasta until it's done, drain it in a strainer.

Step 02

Put butter, flour and onion powder in a pot. Stir it around on medium heat until the butter melts and it gets bubbly. Keep stirring for a minute.

Step 03

Pour in the milk bit by bit while stirring. Keep cooking and stirring until it gets thick like cream.

Step 04

Turn off the stove. Add salt and a bit of hot sauce.

Step 05

Add cheese bit by bit, stir until it melts. If the cheese isn't melting, put it back on low heat for a minute.

Step 06

Mix in the pasta. That's it.

Step 07

Want it baked? Heat oven to 350. Put it in a dish, add more cheese on top, cook 15 minutes. If you want the top brown, stick it under the broiler but watch it close.

Notes

  1. The hot sauce just makes it taste good - doesn't make it spicy. You can use mustard if you want.
  2. Some people like bread crumbs on top when they bake it.

Tools You'll Need

  • Strainer.
  • Pot.
  • Something to stir with.
  • Baking dish if you're baking it.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten.
  • Has dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 610
  • Total Fat: 32 g
  • Total Carbohydrate: 53 g
  • Protein: 26 g