Easy Homemade Mac and Cheese Recipe - Quick & Creamy

Make creamy mac and cheese with simple ingredients like pasta, butter, flour, milk, and sharp cheddar. Start by cooking pasta and making a roux-based cheese sauce. Combine both for a rich, smooth texture. Customize with mix-ins like bacon, broccoli, or different cheeses. Serve stovetop for creaminess or bake for a crispy top. Reheat properly to maintain texture.

Gather Your Ingredients for Creamy Mac and Cheese

You need simple pantry items for easy homemade mac and cheese.

• 8 oz elbow macaroni or small pasta
• 2 cups sharp cheddar cheese, grated
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 cups milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional)

Use block cheese, not pre-shredded. Pre-shredded won't melt smooth.

Butter adds richness. Salted or unsalted works.

Flour thickens the sauce. All-purpose is best.

Milk makes the sauce creamy. Whole milk tastes richer.

Cheese is the star. Sharp cheddar gives bold flavor.

Add extras for more flavor:

• Garlic powder
• Mustard powder
• Breadcrumbs for topping
• Bacon bits
• Jalapeños

Keep ingredients at room temp. This helps the sauce blend smooth.

Cook Pasta and Prepare the Cheese Sauce Base

Start by boiling pasta in salted water. Cook until al dente, about 8 minutes. Drain and set aside.

Use a large pot for pasta. This prevents sticking.

For the sauce, melt 1/2 cup butter in a saucepan over medium heat.

Add 1/2 cup flour once butter melts. Stir for 1-2 minutes to make a roux.

Cooking the roux removes raw flour taste. Keep stirring to avoid burning.

Slowly pour in 2 cups milk. Whisk constantly to prevent lumps.

Heat until mixture thickens. This takes 3-5 minutes.

Keep heat at medium. Too high causes curdling.

Season with salt, pepper, and optional paprika.

Remove from heat before adding cheese. Hot sauce can break cheese.

Sauce Tips

• Use a whisk to mix flour and milk smoothly
• Simmer sauce until thick but not boiling
• Strain sauce if lumpy
• Adjust thickness with more milk if needed

Pasta Notes

• Reserve 1/4 cup pasta water before draining
• Rinse pasta only if serving cold
• Add pasta water to sauce for better binding

Have all ingredients ready. Sauce moves fast once hot.

Combine Cheese and Sauce for Ultimate Creaminess

Turn off heat before adding cheese to sauce. Hot sauce breaks cheese.

Add 2 cups grated cheddar in small batches. Stir until smooth.

Use freshly grated cheese for best melt.

Stir in drained pasta once cheese melts.

Add reserved pasta water if sauce thickens too much.

Stir until pasta is evenly coated.

Cheese Mixing Tips

• Add cheese slowly to prevent clumping
• Stir constantly with a wooden spoon
• Remove any lumps with a whisk
• Add cream cheese for extra smoothness

Sauce Consistency Fixes

• Too thick: Add milk or pasta water
• Too thin: Simmer longer or add butter
• Lumpy: Strain through fine mesh
• Gritty: Blend with immersion blender

Test sauce thickness before combining with pasta.

Sauce should coat back of spoon.

If too runny, simmer 1-2 minutes more.

Season final dish with salt and pepper to taste.

Serve immediately for creamiest texture.

Add mix-ins at this stage:

• Cooked bacon bits
• Sautéed onions
• Hot sauce or chili flakes
• Crumbled blue cheese

Stir gently to keep pasta intact.

Bake or Serve Immediately for Best Results

Serve stovetop mac and cheese right away for creamiest texture.

Letting it sit causes sauce to thicken and pasta to absorb moisture.

To bake, transfer to greased 9x13 inch casserole dish.

Top with extra cheese and breadcrumbs for crunch.

Bake at 375°F for 20-25 minutes until golden.

Baking creates a crispy top and sets the sauce.

Stovetop vs Baked

• Stovetop: Creamier, faster, softer texture
• Baked: Crispy top, firmer bite, better for crowds

Serving Tips

• Garnish with chopped parsley or chives
• Add hot sauce on the side
• Serve with steamed broccoli or salad
• Pair with protein like chicken or bacon

For baked version:

• Grease dish with butter or nonstick spray
• Spread pasta evenly
• Mix 1/2 cup cheese with 1/4 cup breadcrumbs
• Sprinkle over top
• Bake until bubbly and browned

Reheat leftovers in oven at 350°F for 15 minutes.

Microwave reheating makes sauce grainy.

Add splash of milk when reheating to restore creaminess.

Store covered in fridge up to 3 days.

Freeze unbaked casserole for up to 2 months.

Thaw overnight before baking.

Serve family style straight from baking dish.

Customize Your Mac and Cheese with Mix-Ins

Add mix-ins during final combine step for even distribution.

Stir gently to avoid breaking pasta pieces.

Cook any raw add-ins before mixing in.

Adjust seasoning after adding mix-ins.

Protein Additions

• Crispy bacon bits
• Pulled pork or shredded chicken
• Smoked sausage slices
• Ham cubes
• Lobster or crab meat

Vegetable Mix-Ins

• Steamed broccoli florets
• Sautéed mushrooms
• Roasted red peppers
• Caramelized onions
• Spinach or kale

Cheese Variations

• Monterey Jack for mild flavor
• Gruyère for nutty taste
• Pepper jack for spice
• Fontina for creaminess
• Blue cheese for bold bite

Mix 2-3 cheeses for complex flavor.

Use 1 1/2 cups total cheese when adding mix-ins.

Balance strong cheeses with milder ones.

Flavor Boosters

• Garlic powder (1/2 tsp)
• Mustard powder (1/4 tsp)
• Hot sauce (few dashes)
• Worcestershire sauce (1 tsp)
• Fresh herbs (chives, parsley)

Test taste and adjust salt after mixing.

Some add-ins release moisture. Thicken if needed.

Custom combinations:

• Buffalo style: Blue cheese + hot sauce
• Mediterranean: Sun-dried tomatoes + olives
• BBQ: Pulled pork + onion + cheese blend
• Loaded: Bacon + jalapeños + cheese

Keep mix-ins under 1 cup total volume.