Table of Contents
This easy homemade mac and cheese recipe requires four basic ingredients.
Use freshly grated sharp cheddar and whole milk for best results.
Boil pasta until firm and reserve some cooking water.
Melt butter then slowly whisk in cheese over low heat.
Combine the sauce and noodles immediately for a creamy texture.
Question | Answer |
|---|---|
What cheese works best? | Freshly grated sharp cheddar provides the most flavor. |
Should I use pre-shredded cheese? | No, pre-shredded cheese contains starches that prevent melting. |
How do I keep sauce creamy? | Cook the sauce on low heat and avoid boiling the milk. |
Why save pasta water? | The starchy water helps thicken the cheese sauce if needed. |
Gather your four simple ingredients
Essential Items
Start with dry pasta. Elbows are the classic choice. Their shape catches sauce perfectly. You need eight ounces. This feeds about four people. Next, select your cheese. Sharp cheddar offers the most flavor. Mild cheese tastes bland. Buy a block and grate it. Pre-shredded cheese does not melt well. It contains starches. These keep the sauce grainy.
Ingredient | Amount | Note |
|---|---|---|
Elbow Macaroni | 8 oz | Dry pasta |
Sharp Cheddar | 2 cups | Freshly grated |
Whole Milk | 1 cup | For creaminess |
Butter | 2 tbsp | Unsalted preferred |
The Dairy Components
Milk provides the liquid base. Whole milk works best. It creates a velvety texture. Low-fat milk makes the sauce thin. Butter adds richness and gloss. Use unsalted butter to control sodium. Salt the pasta water heavily. This seasons the noodles from the inside out. This step is crucial for the best homemade mac and cheese.
Quick Preparation
Measure everything before cooking. The process moves fast. Have your cheese ready when the pasta finishes draining. Residual heat melts the cheese. This creates a smooth easy homemade mac and cheese sauce. If you want a crispy top, try this simple homemade baked mac and cheese recipe technique after mixing.
Cook the pasta noodles
Boil the Water
Use a large pot. Fill it with water. Cover the pot. Bring to a rapid boil over high heat. Uncover. Add a generous amount of salt. The water should taste like the ocean. Salt penetrates the noodles. This seasons the easy homemade mac and cheese recipe from the inside out.
Cook to Al Dente
Add the dry macaroni. Stir immediately. Do not let the noodles settle. They will stick together. Reduce heat to medium-high. Maintain a steady boil. Cook for 7 to 8 minutes. Refer to the box instructions. Stop cooking one minute early. Noodles must be firm. They finish cooking in the sauce later.
Drain Properly
Grab a heat-proof mug. Scoop out about one cup of starchy cooking water. Set it aside. This liquid helps thicken the cheese sauce. Drain the noodles in a colander. Shake the colander. Remove all excess water. Return the hot noodles to the warm pot immediately. This residual heat melts the cheese.
Prepare the cheese sauce
Melt Butter
Place the empty pasta pot over low heat. Add the butter. Let it melt completely. Swirl the pot to coat the bottom. This prevents the cheese sauce from sticking.
Heat Milk
Pour in the milk. Stir gently. Increase heat to medium. Bring to a gentle simmer. Do not let it boil. Boiling causes the milk to curdle. Watch for steam bubbles.
Melt Cheese
Turn heat to low. Add the grated cheese. Add it a handful at a time. Stir constantly. Wait for each batch to melt before adding more. This ensures a smooth texture. The sauce will thicken as it cooks. If the sauce is too thick, splash in the reserved pasta water. Whisk vigorously to combine. This technique creates a creamy easy homemade mac and cheese sauce. For more variations, see this homemade stovetop mac and cheese recipe.
Sauce Success Tips
- Use freshly grated cheese for best melting.
- Do not stop stirring.
- Room temperature milk melts cheese faster.
Combine and serve hot
Mix Everything Together
Pour the hot cheese sauce over the drained noodles. Use a wooden spoon or silicone spatula. Fold the sauce gently into the pasta. Make sure every piece is coated. The residual heat helps the sauce cling to the macaroni. Stir for about one minute. The mixture will look glossy and thick.
Season and Serve
Taste the mac and cheese. Add salt or pepper now if needed. Serve the dish in bowls. Eat it while it is hot. The texture is creamiest straight from the pot. Cold mac and cheese loses its gooey appeal.
Optional Toppings
- Fresh cracked black pepper
- Red pepper flakes for heat
- Chopped fresh parsley
- Crispy cooked bacon bits
Serving Pairings
Side Dish | Beverage |
|---|---|
Garlic Bread | Whole Milk |
Green Salad | Lemonade |
Steamed Broccoli | Iced Tea |
Storing Leftovers
Transfer any remaining food to a container. Seal it tight. Refrigerate immediately. It stays good for three days. Reheat slowly on the stove. Add a splash of milk. This brings back the creaminess. If you prefer a crispy crust, put it in the oven. Try this baked mac and cheese recipe oven temp guide for best results. For a different flavor profile, explore this homemade southern mac and cheese recipe.