Back when I was teaching, there was a quiet rhythm to life—lesson plans by day, recipes scribbled on index cards by night. Most evenings, after grading spelling tests and wiping chalk from my hands, I’d head straight to the kitchen. It was my haven, a cozy place where butter hissed in skillets and the scent of baked casseroles wrapped around the walls like an old quilt.
Mac and cheese was always more than a meal in my house—it was a marker of transitions. My youngest made it on her first night away at college. I brought a big dish to my neighbor after she had her baby. And when my grandkids come over now, it’s still their number one request, especially if I let them sprinkle the cheese.
It’s a humble recipe—just noodles, cheese, and a bit of butter and flour—but the way it hugs the bowl, warm and creamy, never fails to satisfy. My mother used to bake hers with breadcrumbs on top, but I prefer mine stove-top, ultra creamy and silky, with cheddar that melts right into the sauce. Simple. Honest. Comforting.
Making it again today brings back more than flavor—it’s a taste of togetherness, of stories told around the table, and of generations stirred into every bite.
Short Description
Creamy, rich, and full of cheesy goodness, this classic mac and cheese is a timeless comfort dish made with simple pantry ingredients. Perfect as a main or side, it’s ready in under 30 minutes.
Key Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (preferably whole milk)
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
Tools Needed
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Colander
- Cheese grater (if shredding your own)
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions, about 7–8 minutes, until just tender. Drain and set aside.
Step 2: Make the Roux
In a medium saucepan, melt the butter over medium heat. Once fully melted and foamy, whisk in the flour and cook for 1–2 minutes, stirring constantly. The mixture should bubble gently and turn golden but not brown.
Step 3: Create the Creamy Base
Slowly pour in the milk, whisking constantly to keep the sauce smooth. Continue whisking until no lumps remain. Bring to a gentle simmer and cook for about 5–7 minutes, or until the sauce thickens enough to coat the back of a spoon.
Step 4: Stir in the Cheese
Remove the saucepan from heat. Add the shredded cheddar a handful at a time, stirring until completely melted. The sauce should be thick, creamy, and velvety.
Step 5: Combine Pasta and Sauce
Add the drained macaroni to the cheese sauce. Stir well until every noodle is coated and glossy. Taste and season with salt and pepper as needed.
Step 6: Serve It Hot
Spoon the mac and cheese into bowls while warm. If desired, sprinkle with a bit of extra cheese or freshly ground black pepper.
Why You’ll Love This Recipe
Rich and Creamy: No dry noodles here—just smooth, luscious cheese sauce.
Quick and Easy: From stovetop to table in about 25 minutes.
Kid-Approved: A surefire favorite for picky eaters and grown-ups alike.
Customizable: Easy to dress up with veggies, protein, or a breadcrumb topping.
Comfort in a Bowl: A cozy classic that never goes out of style.
Mistakes to Avoid & Solutions
1. Lumpy Sauce
Mistake: Adding milk too quickly.
Solution: Always pour milk in slowly while whisking constantly. This helps prevent clumps from forming.
2. Grainy Cheese Sauce
Mistake: Using pre-shredded cheese or boiling the sauce.
Solution: Use freshly grated cheese and melt it off the heat to avoid curdling.
3. Overcooked Pasta
Mistake: Boiling noodles too long.
Solution: Cook just until al dente so they don’t turn mushy once mixed with the sauce.
4. Sauce Too Thin or Too Thick
Mistake: Incorrect roux or too much liquid.
Solution: If too thin, let it simmer longer. If too thick, whisk in a splash of warm milk.
5. Undersalting the Sauce
Mistake: Forgetting to season.
Solution: Taste the cheese sauce before mixing in the pasta and adjust salt and pepper.
Serving and Pairing Suggestions
This mac and cheese is perfect as a main dish or a hearty side. Try serving it with:
– A crisp green salad with vinaigrette
– Steamed broccoli or roasted Brussels sprouts
– Grilled chicken or pulled pork
– Fresh fruit and sweet tea for a summer lunch
– Family-style during potlucks and picnics
For a little extra flair, top with chopped herbs, a drizzle of hot sauce, or caramelized onions.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Mac and cheese freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.
Reheat (Stovetop): Add a splash of milk and heat on low, stirring until creamy again.
Reheat (Microwave): Microwave in 30-second intervals, stirring between each, and add a bit of milk to keep it smooth.
FAQs
1. Can I use a different type of pasta?
Yes, you can use shells, cavatappi, or penne—anything that holds the sauce well.
2. What’s the best cheese for mac and cheese?
Sharp cheddar is classic, but you can mix in Gruyère, Monterey Jack, or mozzarella for added flavor and meltiness.
3. Can I make it ahead of time?
Absolutely. Prepare the mac and cheese, let it cool, and store it covered. Reheat gently with added milk before serving.
4. How do I make this gluten-free?
Swap regular pasta for a gluten-free version and use a gluten-free flour blend for the roux.
5. How can I make it healthier?
Use low-fat milk and cheese, or mix in cooked veggies like cauliflower or spinach for added nutrition.
Tips & Tricks
Grate your own cheese—it melts better and avoids the additives found in pre-shredded versions.
Don’t skip the roux. It’s what makes the sauce creamy and thick.
Stir constantly while adding milk to avoid lumps.
Let the cheese sauce rest for 1–2 minutes before adding pasta for better consistency.
Add a pinch of paprika or dry mustard for a subtle flavor boost.
Recipe Variations
1. Baked Mac and Cheese
Pour the mixed mac and cheese into a buttered baking dish. Top with ½ cup breadcrumbs mixed with 1 tbsp melted butter. Bake at 375°F for 20 minutes until golden and bubbling.
2. Veggie-Packed Version
Add 1 cup of steamed broccoli florets or sautéed mushrooms with the pasta. Cook veggies separately and stir in before serving.
3. Spicy Mac and Cheese
Mix in 1 tsp hot sauce or ¼ tsp cayenne pepper into the cheese sauce. For extra heat, top with sliced jalapeños.
4. Three-Cheese Blend
Use 1 cup cheddar, ½ cup mozzarella, and ½ cup Parmesan. This gives you a richer, deeper flavor and a gooier texture.
5. Mac and Cheese with Protein
Add diced grilled chicken, crispy bacon bits, or even shredded rotisserie chicken for a heartier dish.
Final Thoughts
I’ve made many variations of mac and cheese in my kitchen—some loaded with extras, others baked until bubbly—but this simple stovetop version always calls me home. It’s a dish that doesn’t shout for attention but gently invites everyone to the table with a sense of comfort. The creamy texture, the golden cheese, the soft, chewy pasta—it’s a reminder that the most beloved meals are often the simplest ones.
Every time I stir that sauce, it brings back echoes of laughter, shared meals, and quiet evenings spent watching the sun go down with a warm bowl in hand. And now, sharing it with you feels like passing along a little piece of that comfort. May this classic mac and cheese bring warmth to your kitchen and smiles to the ones you love.
Classic Mac And Cheese
Print ThisIngredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (preferably whole milk)
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
Instructions
Step 1: Cook Pasta
Boil salted water, cook elbow macaroni for 7–8 minutes until tender. Drain and set aside.
Step 2: Make Roux
Melt butter over medium heat. Whisk in flour and cook 1–2 minutes until golden and bubbly, but not brown.
Step 3: Create Sauce
Gradually whisk in milk, simmer 5–7 minutes until thick and smooth.
Step 4: Add Cheese
Remove from heat, stir in cheddar until melted and creamy.
Step 5: Combine
Mix macaroni into cheese sauce. Season with salt and pepper.
Step 6: Serve
Serve hot, optionally garnish with extra cheese or pepper.
