Table of Contents
Make easy mac and cheese with 5 simple ingredients.
This recipe creates a creamy meal in under 20 minutes.
First cook your pasta until it is al dente.
Next make a simple stovetop cheese sauce.
Combine the pasta and sauce then serve immediately.
Question | Answer |
|---|---|
What is the best cheese for mac and cheese? | Freshly shredded sharp cheddar cheese gives the best flavor. |
Why is my cheese sauce grainy? | The heat was too high when you added the cheese. |
Should I rinse pasta after cooking? | Do not rinse the pasta because starch helps the sauce stick. |
How do I fix a sauce that is too thick? | Stir in a splash of reserved pasta water to loosen it. |
Gather your simple ingredients for mac and cheese.
You need just 5 core ingredients to make classic mac and cheese. Everything is probably already in your kitchen.
Ingredient | Amount |
|---|---|
Elbow macaroni | 2 cups (8 oz) |
Butter | 3 tablespoons |
All-purpose flour | 3 tablespoons |
Milk | 2 cups |
Cheddar cheese | 2 cups shredded |
The cheese matters
Sharp cheddar gives the best flavor. Mild cheddar works but tastes blander. Skip pre-shredded cheese—it has anti-caking agents that prevent smooth melting. Shred fresh block cheese instead.
Optional add-ins
- Salt and pepper to taste
- Paprika for color
- Garlic powder for flavor
- Mustard powder for tang
- Hot sauce for heat
Equipment checklist
- Large pot for pasta
- Medium saucepan for sauce
- Wooden spoon or whisk
- Colander for draining
That is it. No cream cheese, no evaporated milk, no complicated roux techniques. Just simple pantry staples that deliver real comfort food in under 20 minutes.
Cook the pasta until it is al dente.
Al dente means "to the tooth"—pasta that is firm when you bite it. This texture holds up better in the cheese sauce and prevents mushy mac and cheese.
Boiling basics
Fill a large pot with 4-6 quarts of water. Add a generous pinch of salt. Bring to a rolling boil over high heat. Add the elbow macaroni. Stir immediately to prevent sticking.
Cooking stage | Time | What to look for |
|---|---|---|
Initial boil | 0-2 minutes | Pasta floats to surface |
Active cooking | 5-7 minutes | Pasta is soft outside, firm inside |
Al dente | 7-9 minutes total | Tender but still holds shape |
Timing guidelines
Most elbow macaroni cooks in 7-9 minutes. Check at 7 minutes and every minute after. The pasta continues cooking from residual heat, so slightly firm is better than overcooked.
Critical do not skip steps
- Reserve 1 cup of pasta water before draining—this starchy liquid fixes sauce that is too thick
- Drain immediately—pasta sitting in hot water keeps cooking and releases starch
- Do not rinse—starch helps the cheese sauce cling
Common mistakes
- Not enough water—pasta sticks together
- Skipping the salt—bland pasta
- Overcrowding the pot—pasta cooks unevenly
- Cooking too long—sauce becomes greasy and pasta turns to mush
Perfectly cooked pasta is the foundation. Take it seriously.
Create a rich and creamy cheese sauce on the stovetop.
This simple cheese sauce comes together while the pasta cooks. It starts with a basic roux.
Make the roux
Melt 3 tablespoons of butter in a saucepan over medium heat. Add 3 tablespoons of flour. Whisk them together to form a paste. Cook this roux for one minute. This step cooks out the raw flour taste.
Build the white sauce
Gradually pour in 2 cups of milk while whisking constantly. This prevents lumps. Continue whisking as you bring the sauce to a simmer. Let it bubble gently for about 5 minutes. The sauce will thicken noticeably. This is a béchamel sauce.
Action | Reason |
|---|---|
Cook the roux for 1 min | Removes flour taste |
Add milk slowly | Prevents lumpy sauce |
Reduce heat before cheese | Prevents grainy, oily sauce |
Melt the cheese
Turn the heat to low. Add 2 cups of shredded cheddar a handful at a time. Stir until each handful is fully melted before adding the next. This ensures a smooth, creamy texture.
Once all the cheese is melted, remove the pan from the heat. Stir in salt, pepper, or other seasonings like mustard powder. Your creamy cheese sauce is ready.
Troubleshooting
- Lumpy Sauce: Whisk vigorously. You may have added the milk too quickly.
- Grainy Sauce: Your heat was too high. Low and slow is key for cheese.
- Too Thick: Stir in a splash of milk or reserved pasta water until it reaches the right consistency.
Combine the sauce and pasta then serve immediately.
Once your pasta is drained and your sauce is ready, the final step is quick. This is where everything comes together.
Bring it together
Add the hot, drained pasta directly into the pan with the cheese sauce. Use a rubber spatula to fold the pasta into the sauce. Do this gently to avoid breaking the noodles. Keep folding until every piece of pasta is coated in that creamy cheese sauce.
Step | Time | Goal |
|---|---|---|
Add pasta to sauce | 30 seconds | Combine hot ingredients |
Fold gently | 1-2 minutes | Even coating |
Adjust consistency | 30 seconds | Perfect creaminess |
Adjust the consistency
If the sauce seems too thick or sticky, add a splash of the reserved pasta water. Stir it in until the sauce loosens to your liking. The starch in the pasta water helps the sauce cling to the noodles.
Final touches
Give the mac and cheese a final taste. Adjust salt and pepper if needed. You can also stir in extras like cooked bacon, steamed broccoli, or a pinch of smoked paprika at this stage.
Serve right away
Mac and cheese is best served immediately. The longer it sits, the more the sauce absorbs into the pasta and the dish becomes less creamy. Have your plates or bowls ready before you start combining.
- Serve as a main dish or hearty side.
- Garnish with extra shredded cheese or fresh herbs if desired.
- Pair with a simple green salad or steamed vegetables.
That is it. Your easy mac and cheese is ready to enjoy.