Easy 2 Cheese Mac and Cheese Recipe

Learn to make a rich homemade mac and cheese.

Use sharp cheddar and mozzarella for flavor.

Shred cheese blocks yourself to prevent a grainy texture.

Cook macaroni in salted water until al dente.

Make a roux with butter and flour to thicken the sauce.

Whisk whole milk into the roux slowly.

Remove the pot from heat before melting the cheese.

Stir constantly to keep the sauce smooth.

Mix the noodles and sauce together.

Serve it hot or bake it for a crispy crust.

Gather your cheese and pasta ingredients

The Cheese Duo

Sharp cheddar and mozzarella form the core of this dish.

Sharp cheddar delivers a strong punch.

Mild cheddar often lacks flavor intensity.

Mozzarella provides the necessary pull and creaminess.

It balances the sharpness of the cheddar perfectly.

Purchase cheese in block form.

Shred it by hand immediately before use.

Pre-shredded cheese coats shreds in cellulose or potato starch.

This results in a grainy and oily sauce.

Freshly grated cheese melts smoothly every time.

Review our 2 cheese mac and cheese tips for more info.

Sauce Base and Seasoning

Whole milk is essential for a velvety texture.

Low-fat milk makes the sauce thin and watery.

You need butter and flour for a roux.

The roux thickens the milk into a creamy sauce.

Season with salt and plenty of black pepper.

Add mustard powder to enhance the cheese flavor.

It does not make the dish taste like mustard.

Garlic powder adds a nice savory layer.

Check this easy homemade mac and cheese recipe for spice ratios.

Essential Ingredients

• 1 pound dried elbow macaroni
• 3 cups sharp cheddar cheese block freshly grated
• 1 cup mozzarella cheese block freshly grated
• 4 cups whole milk
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon mustard powder

See our simple homemade mac and cheese recipe for full instructions.

Boil the macaroni until al dente

Prepare the Water

Fill a large pot with water.

Use plenty of water.

Noodles need space to move.

Bring water to a rolling boil.

Salt the water generously.

It should taste like the ocean.

Seasoning now flavors the pasta inside.

Do not add oil to the water.

Oil prevents sauce from sticking later.

Cooking Time

Add macaroni to boiling water.

Stir immediately.

Keep noodles from clumping.

Stir again occasionally.

Check the box directions.

Set a timer for two minutes less.

Pasta finishes cooking in the oven.

You want it al dente.

It should be firm to the bite.

Soft mushy pasta ruins the texture.

Drain and Rest

Taste test a noodle.

If it has a slight crunch it is done.

Drain the pasta in a colander.

Do not rinse with water.

Rinsing removes surface starch.

Starch helps the cheese sauce cling.

Shake the colander well.

Remove as much water as possible.

Set pasta aside.

Melt butter in the hot pot if making sauce there.

Boiling Tips

• Use 4-6 quarts of water per pound of pasta.
• Keep water boiling constantly while cooking.
• Do not break long noodles in half.
• Skip the oil in the boiling water.

Make the roux and add milk

Create the Base

Return the pot to the stove.

Set heat to medium.

Add butter.

Melt completely.

Sprinkle flour over the melted butter.

Whisk immediately.

Combine flour and fat thoroughly.

Cook for one minute.

Stir constantly.

This removes the raw flour taste.

The mixture will bubble and look pasty.

This thick paste is the roux.

It is the foundation of the sauce.

Visit our baked mac and cheese recipe roux guide for details.

Incorporate the Milk

Pour milk slowly into the roux.

Whisk continuously while pouring.

Do not dump all milk at once.

Slow addition prevents lumps.

Whisk until smooth after each addition.

Use warm milk for best results.

Cold milk can clump when hitting hot roux.

Bring mixture to a simmer.

Do not let it boil vigorously.

Boiling can scorch the milk.

Check out this easy homemade mac and cheese sauce method.

Thicken the Sauce

Cook the sauce over medium heat.

Stir often.

Scrape the bottom of the pot.

Sauce will thicken as it cooks.

Simmer for 3 to 5 minutes.

It should coat the back of a spoon.

Run a finger through the sauce.

The line should stay clear.

Remove pot from heat.

It is ready for cheese.

Roux Tips

• Whisk vigorously to avoid lumps.
• Cook roux long enough to remove flour taste.
• Use whole milk for a rich sauce.
• Keep whisking until sauce bubbles.

Melt the cheddar and mozzarella cheese

Add Cheese Gradually

Remove pot from heat completely.

Temperature control is key here.

High heat ruins cheese texture.

It causes oils to separate from the solids.

Add a handful of cheese at a time.

Stir until completely melted.

Repeat with remaining cheese.

Start with sharp cheddar.

It provides strong flavor profile.

Add mozzarella last.

It adds distinct stretch and creaminess.

Stir constantly.

Ensure a smooth consistency.

See our 2 cheese mac and cheese guide for more tips.

Achieve Smooth Consistency

Cheese should melt fully.

No lumps should remain.

Sauce will turn orange.

It will thicken quickly.

The roux absorbs the cheese fat.

This creates a stable emulsion.

Return to low heat if needed.

Only to melt stubborn bits.

Remove immediately after melting.

Taste the sauce.

Add more salt or pepper.

Check this easy homemade mac and cheese recipes collection.

Critical Melting Tips

• Always use freshly grated cheese.
• Shred cheese from a block yourself.
• Avoid pre-shredded bags.
• They contain anti-caking agents.
• Agents prevent smooth melting.
• Result is a grainy sauce.
• Stir constantly during melting.
• Do not boil the cheese sauce.

Combine sauce and noodles then serve

Mix Pasta and Sauce

Pour cooked noodles into the cheese sauce.

Use the large pot you made the sauce in.

This saves dishes.

Stir gently with a large spoon.

Coat every piece of macaroni.

The sauce clings to the pasta.

Mixture will look thick and creamy.

Sauce continues to thicken off heat.

Add splash of milk if too dry.

Use pasta water to thin sauce.

Stir until smooth again.

Check our homemade mac and cheese recipe easy guide.

Serve Immediately

Scoop mac and cheese into bowls.

Serve while piping hot.

Cheese sauce tastes best fresh.

Sauce gets firm as it cools.

Sprinkle salt on top.

Add fresh black pepper.

Chopped parsley adds color.

See best homemade mac n cheese recipes for toppings.

Baking Option

Preheat oven to 350 degrees Fahrenheit.

Pour mixture into a baking dish.

Sprinkle bread crumbs on top.

Drizzle melted butter over crumbs.

Bake for 20 minutes.

Edges should bubble.

Top turns golden brown.

Let dish rest for five minutes.

This helps the sauce set.

Try this simple homemade baked mac and cheese recipe for instructions.

Serving Tips

• Use a wide spoon for serving.
• Reheat leftovers with milk.
• Add hot sauce for a kick.
• Garnish with chives.