Whip up homemade cheddar macaroni and cheese in just 20 minutes. This easy stovetop recipe makes a creamy, cheesy side dish that pairs perfectly with fish, shrimp, chicken, or steak. Forget the boxed mix-this version uses real cheese for rich flavor and a smooth, comforting texture. Quick to make and always a hit at the table, it's a side you'll come back to again and again.
What is a Roux?
For mac and cheese, this silky cheese sauce begins by melting butter and whisking with flour to create what's called a roux, and cooked until bubbly. Then you gradually whisk in milk, and then add grated cheese until melted and smooth.
A roux, pronounced "roo," is a mixture of flour and fat (butter or oil) cooked together and used as a thickener in sauces, soups, and gravies.
It is a fundamental component in many classic French and Cajun dishes.
Ingredients
I'm using a mixture of cheddar and mozzarella cheese. This combination gives the sauce a little bit of a pull.
- 8 oz. (2 cups) elbow macaroni
- 2 ½ tablespoons unsalted butter
- 3 tablespoons all-purpose flour (use rice flour for gluten-free version)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried mustard
- 2 cups whole milk (or 2% milk)
- 1 ½ cups shredded cheddar cheese
- ½ cup freshly grated mozzarella cheese
- Parsley, chopped, for garnish (optional)
How to Make Creamy Mac and Cheese
Note: You'll be cooking the macaroni and then making the sauce in the same pot in which the macaroni was cooked. Do not wash the pot.
- Cook the pasta: Cook macaroni in salted water. Drain and toss with a little oil or butter to keep it from sticking together. Set aside.
- Prepare the flour mixture: Mix the flour, salt, pepper, and dry mustard in a small bowl.
- Grate the cheese: Grate the cheese using the large holes of a box grater.
- Make the sauce: Melt the butter over medium-low heat in the same pot used for cooking the pasta. Whisk in the flour mixture to combine. Cook for about 2 minutes, whisking constantly, until the mixture turns golden brown.
- Add milk: Gradually whisk in the milk, a quarter cup at a time, mixing well after each addition. Continue to cook and stir until the mixture is thick enough to coat the back of a spoon, about 1 ½ minutes.
- Incorporate cheese: Remove the pot from the heat and stir in the shredded cheese until it melts and the sauce is smooth.
- Combine with pasta: Add the cooked macaroni to the pot and stir until the pasta is evenly coated.
- Season and serve: Season with chopped parsley. Serve hot.
Storage and Reheating
Store mac and cheese in an airtight container in the refrigerator for up to 3 days. The mac and cheese can be frozen for up to a month.
Reheat in the microwave for a minute or two.
The Key to Great Macaroni and Cheese
- Cheese: Use high-quality, full-fat cheeses for the best flavor. Sharp cheddar provides a classic taste. Get a brick of cheese and grate it on a box grater for best results. Pre-shredded cheese saves time, but freshly grated cheese melts smoother. The pre-shredded cheese has anti-caking agents that extend its shelf life.
- Pasta: Choose a small pasta cut that holds sauce well, such as elbow macaroni or little shells. The pasta should be cooked to just al dente so it doesn't get mushy.
- Gluten-free Pasta: If you choose gluten-free pasta, try Jovial elbow macaroni, an Italian-made pasta made with brown rice flour.
- Milk/Cream: I like to use whole milk to make this sauce. Heavy creamy is too thick and skim milk is too thin.
Serving Suggestions
Try these recipes with your mac and cheese for a meal to remember!
Summary
Looking for a cheesy pasta dinner idea? This 20-minute easy mac & cheese is your answer! Creamy, cheesy, & insanely delicious!
Stovetop Mac and Cheese is the perfect comfort food for any time of day.
This cheesy dinner is the ultimate comfort food and is much better than the yellow stuff in a box!
Cheese sauce is made by first creating a paste, roux, with equal parts flour and butter. Milk is whisked with flour to create a thick sauce. Cheese is then added to create a creamy cheese sauce.
Grating your cheese is key. Get a block of sharp cheddar cheese and grate it on the large holes of a box grater instead of pre-shredded options purchased from the grocery store, ensuring your sauce is smooth and not lumpy.
A little mozzarella is added to the cheddar cheese sauce to give the sauce a little pull.
Make your next meal unforgettable with a rich and creamy macaroni side dish served alongside delicious fish, shrimp, steak, or chicken.
What Goes with Mac and Cheese?
Try our delicious high-protein dinners to go with mac and cheese.
- Sautéed Shrimp with Coconut Aminos
- Crispy Pan Fried Mahi Mahi
- Broiled Yellowtail Snapper
- Oven Baked Snapper with Key Lime Butter Sauce
- Roasted Yellowtail Snapper with Old Bay
- Pan Fried Turkey Cutlets
- Fresh Blackened Swordfish
- Lemon Basil Roasted Chicken
- Pan-Seared Chuck Steak
FAQ
Add bacon, diced ham, or caramelized onions for added flavor. Seasonings such as red chili flakes, smoked paprika, and chopped herbs can be used as toppings.
Sharp cheddar is best for its deep flavor. I blend the cheddar with mozzarella so it pulls when you eat it.
While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect the texture of your cheese sauce. For the creamiest results, grate cheese from a block just before use.
Quick and Easy Cheddar Mac and Cheese
Ingredients
- 2 cups elbow macaroni
- 2 ½ tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk or 2% milk, not heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups grated cheddar cheese (8 oz. bar of cheese)
- ⅓ cup grated mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Cook macaroni in salted water. Drain and toss with a little oil or butter to keep it from sticking together. Set aside.
- Mix the flour, salt, pepper, and dry mustard in a small bowl. Grate the cheese using a box grater.
- Melt the butter over medium-low heat in a skillet or the same pot used for cooking the pasta. Whisk in the flour mixture to combine. Cook for about 2 minutes, whisking constantly, until the mixture turns golden brown.
- Gradually whisk in the milk, a quarter cup at a time, mixing well after each addition. Continue to cook and stir until the mixture is thick enough to coat the back of a spoon, about 1 ½ minutes.
- Remove the pot from the heat and stir in the shredded cheese until it melts and the sauce is smooth.
- Add the cooked macaroni and stir until the pasta is evenly coated. Serve hot.
