Easy Homemade Mac and Cheese Recipe (30 Min)

Grate fresh cheese blocks yourself. Pre-shredded cheese fails. Use whole milk only. Cook pasta al dente. Make roux with butter and flour. Add milk slowly. Melt cheese on low heat. Combine pasta and sauce. Serve stovetop or bake 20-30 min at 350°F with buttered panko topping. Undercook pasta for baked versions. Add bacon, broccoli, or three-cheese blends. Technique beats fancy ingredients.

Gather pasta, cheese, butter, milk, flour, and seasonings.

Essential Ingredients

Optional Premium Additions

• Cream cheese (4 oz) - adds silky texture without extra steps
• Evaporated milk (12 oz can) - creates ultra-creamy consistency
• Heavy cream (1 cup) - for special occasion richness
• Panko breadcrumbs (1 cup) - mixed with 2 tbsp butter for crispy topping
• Extra cheeses: Gruyère, Fontina, Monterey Jack, Parmesan
• Spices: Paprika, garlic powder, cayenne for heat

Cheese Selection Strategy

Buy blocks and grate yourself. Pre-shredded cheese contains cellulose that prevents smooth melting. For classic flavor, stick with sharp cheddar. For gourmet results, combine three cheeses: cheddar for taste, Gruyère for nuttiness, Fontina for creaminess.

Organize everything before cooking. This easy mac and cheese recipe moves fast once started. Keep cheese at room temperature for faster melting. For baked versions, undercook pasta by 2-3 minutes and make extra sauce. Pasta continues cooking and absorbs liquid in the oven.

Boil pasta, make roux sauce, melt cheese, combine.

Cook Pasta Al Dente

Boil 4 quarts water with 1 tablespoon salt. Add 1 pound elbow macaroni. Cook 2-3 minutes less than package directions for baked versions. For stovetop, cook fully al dente. Drain but never rinse. Toss with 2 tablespoons butter to prevent sticking.

Build the Roux

Melt 6 tablespoons butter in large saucepan over medium heat. Whisk in 1/3 cup flour. Cook 5 minutes, whisking constantly until golden. This eliminates raw flour taste.

Create Creamy Base

Slowly pour 3 cups whole milk into roux, whisking continuously. Add 1 cup heavy cream for extra richness. Simmer 2-3 minutes until sauce coats spoon. Remove from heat.

Melt Cheese Gradually

Reduce heat to low. Add 1 pound grated sharp cheddar in handfuls, stirring until completely melted before adding more. Add 8 ounces Gruyère and 4 ounces Parmesan for depth. Keep heat low to prevent graininess.

Combine and Serve

Stir cooked pasta directly into cheese sauce. Mix thoroughly. For stovetop, serve immediately. For baked, transfer to buttered 9x13-inch dish.

Total stovetop time: 25 minutes. For baked mac and cheese, proceed to baking step. Add 1 cup panko mixed with 2 tablespoons melted butter for crunchy topping.

Pour into dish, add topping, bake 20-30 minutes.

Prep the Baking Dish

Grease a 9x13-inch baking dish with butter. Pour macaroni and cheese mixture into dish. Spread evenly with spatula. Sauce should look loose—pasta absorbs liquid while baking.

Choose Your Topping

Baking Process

Preheat oven to 350°F. Bake uncovered 20-30 minutes until edges bubble and top turns golden. Broil 2-3 minutes for extra crispiness. Watch closely to prevent burning.

Pro Baking Tips

• Let rest 5 minutes before serving
• For potlucks, bake at 325°F for 30 minutes—stays creamy longer
• Double cheese sauce for extra gooey results
• Cover with foil if top browns too fast

This baked mac and cheese recipe works perfectly for holidays. Try seven cheese variations for special occasions. For stovetop version, skip baking and serve directly from pot.

Grate cheese fresh, use whole milk, keep heat low.

Fresh Grated Cheese Only

Pre-shredded cheese contains cellulose and anti-caking agents. These prevent smooth melting and create grainy sauce. Buy blocks and grate yourself. Takes 2 minutes extra but transforms results. For easy mac and cheese recipe success, this step matters most. Sharp cheddar works best. Mild cheddar lacks flavor depth. Mix cheeses for complexity.

Whole Milk is Non-Negotiable

Low-fat milk makes thin, watery sauce. Whole milk provides richness and proper consistency. For baked mac and cheese, use half-and-half for extra insurance against dryness. Heavy cream works for special occasions but can feel too rich for weeknight dinners. Never substitute skim milk.

Low Heat Prevents Ruined Sauce

High heat breaks cheese sauce. It separates into oil and solids. Keep heat low when adding cheese. Remove pan from heat entirely if needed. This homemade mac and cheese recipe stays smooth when you control temperature. Cheese curdles above 170°F. Use thermometer if unsure. Patience produces perfect sauce.

• Melt cheese gradually in handfuls
• Whisk constantly to distribute heat
• Never boil cheese sauce after adding dairy
• Remove from heat if sauce gets too hot
• Temperature control prevents graininess

Additional Non-Negotiables

Let cheese warm to room temperature before melting. Cold cheese seizes and clumps. Cook roux 5 full minutes to kill flour taste. Undercook pasta by 2-3 minutes for baked versions. These rules separate good mac from great mac. Follow them every time. Best easy mac and cheese comes from technique, not fancy ingredients.

Add bacon, broccoli, or use three-cheese blends.

Protein Additions

Stir in cooked proteins after cheese melts. Bacon adds smoky crunch. Chicken makes it a complete meal. Ham works for holidays. Add 1-2 cups cooked protein. For buffalo chicken mac and cheese, toss chicken in hot sauce first.

• Bacon: 6 slices, cooked crisp, crumbled
• Chicken: 2 cups shredded rotisserie
• Ham: 1 cup diced
• Lobster: 2 cups for special occasions

Vegetable Mix-Ins

Blanch vegetables before adding. This prevents watery sauce. Broccoli florets, spinach, peas work best. Add 2 cups vegetables. Sun-dried tomatoes add tangy depth. Jalapeños bring heat. Mix in after combining pasta and sauce.

Three-Cheese Blend Strategy

Single cheese tastes flat. Three cheeses create complexity. Use one sharp, one melty, one nutty. Cheddar provides backbone. Gruyère adds nutty depth. Fontina brings creaminess. Parmesan adds salty finish. Mix in equal parts.

Creative Variations

Transform basic recipe with simple swaps. Use smoked cheddar for BBQ flavor. Add kimchi for Korean twist. Stir in pesto for herbaceous notes. For seven cheese mac and cheese, use 2 oz each of 7 varieties. For stovetop quick mac and cheese, skip oven and serve from pot.

• Smoked paprika + smoked cheddar
• Rotel tomatoes + pepper jack
• Pesto + sun-dried tomatoes
• Kimchi + gochujang
• Butternut squash puree + sage