Table of Contents
This article explains how to make homemade mac and cheese from start to finish. It lists required and optional ingredients, cooking steps for the pasta, instructions for making a creamy cheese sauce using a roux, and how to combine everything for a smooth final dish. It also covers serving suggestions and storage tips for leftovers.
Question | Answer |
|---|---|
What type of cheese works best for mac and cheese? | Sharp cheddar is recommended for the best flavor and melt. |
How do you prevent lumps in the cheese sauce? | Make a roux with butter and flour, then whisk in milk slowly while stirring. |
Should you use pre-shredded cheese? | No, freshly grated block cheese melts better and tastes smoother. |
How long should you cook the pasta? | Cook until al dente, usually 8–10 minutes, checking 1 minute early. |
Can you store leftover mac and cheese? | Yes, refrigerate up to 3 days or freeze for up to 2 months. |
Gather Your Ingredients for Mac and Cheese
You need a few basic items to make simple homemade mac and cheese.
Core Ingredients
- 8 oz elbow macaroni or small pasta
- 2 cups shredded cheese (cheddar works best)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- Salt and pepper to taste
Optional Add-ons
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
- Breadcrumbs for topping
- Extra cheese for sprinkling
Use block cheese and shred it yourself. Pre-shredded cheese doesn't melt as well.
Ingredient Notes
Pasta | Elbow mac is classic, but any small shape works |
|---|---|
Cheese | Sharp cheddar gives the best flavor |
Milk | Whole milk makes it richer, but 2% works fine |
Butter | Salted or unsalted both work |
Keep ingredients at room temp. This helps the sauce come together faster.
Have everything measured and ready. This prevents lumps in your sauce.
Cook the Pasta to Perfection
Fill a large pot with water. Add salt until it tastes like seawater.
Bring water to a rolling boil. Add 8 oz elbow macaroni or pasta of choice.
Stir immediately to prevent sticking. Keep stirring occasionally as it cooks.
Cook Time Guide
- Check package for exact time
- Most elbow mac takes 8-10 minutes
- Cook until al dente - firm but not hard
- Do not overcook - pasta continues baking later
Test pasta 1 minute before package time. Bite into a piece.
It should have a slight resistance in the center. Not mushy.
Drain pasta in a colander when done. Shake out excess water.
Rinse briefly with warm water. This stops cooking process.
Pro Tips
Water Amount | Use 4 quarts water per pound pasta |
|---|---|
Salt Level | 1-2 tbsp per pot of water |
Stirring | Prevents clumping and uneven cooking |
Timing | Start sauce while pasta cooks |
Reserve 1/4 cup pasta water before draining. Useful for thinning sauce later.
Let drained pasta sit while you make cheese sauce. No need to return to pot yet.
Make the Creamy Cheese Sauce
Melt 2 tbsp butter in a medium saucepan over medium heat.
Add 2 tbsp flour once butter bubbles. Stir constantly for 1 minute.
This creates a roux - the base for creamy sauce texture.
Sauce Steps
- Whisk in 1/2 cup milk slowly to avoid lumps
- Keep stirring until mixture thickens
- Add remaining milk gradually
- Simmer 3-5 minutes until smooth and bubbly
Remove from heat. Add 2 cups shredded cheese slowly.
Stir until all cheese melts and sauce looks silky.
Seasoning Tips
Salt | Start with 1/2 tsp - adjust later |
|---|---|
Pepper | Fresh cracked black pepper only |
Garlic | Pinch of powder adds depth |
Mustard | 1/4 tsp enhances cheese flavor |
If sauce too thick: add reserved pasta water 1 tbsp at a time.
If too thin: simmer longer or add 1 tsp butter.
Sauce ready when it coats back of spoon smoothly.
No curdling or graininess should appear.
Final sauce looks glossy and pours slowly off spoon.
Combine Pasta and Sauce
Place drained pasta back in the pot or large mixing bowl.
Pour warm cheese sauce over hot pasta immediately.
Mix quickly with wooden spoon or spatula until fully coated.
Mixing Method
- Stir gently to avoid breaking pasta
- Ensure every noodle gets covered in sauce
- Add pasta water if mixture looks dry
- Taste and adjust salt if needed
Work fast. The longer you wait, the thicker sauce gets.
If sauce separates or looks oily, add 1 tsp butter.
Texture Check
Too Dry | Add milk or pasta water 1 tbsp at a time |
|---|---|
Too Wet | Simmer 1-2 minutes to reduce |
Lumpy | Strain through fine mesh sieve |
Thin | Add cheese powder or more roux |
Final mixture should look creamy and cohesive.
Noodles stay intact without mushing together.
Sauce clings to pasta instead of pooling at bottom.
Let stand 2-3 minutes before serving or baking.
This allows flavors to meld and texture to stabilize.
Serve and Enjoy Your Homemade Mac
Transfer mac and cheese to serving bowls or plates.
Serve immediately while hot and creamy for best texture.
Add fresh cracked black pepper on top if desired.
Serving Options
- Sprinkle extra shredded cheese on top
- Add chopped chives or parsley for color
- Include bacon bits for smoky flavor
- Dust with paprika for mild heat
Pair with protein like grilled chicken or sausage.
Side salads balance the richness of cheese sauce.
Storage Guide
Refrigerator | Store in airtight container up to 3 days |
|---|---|
Freezer | Freeze up to 2 months in portions |
Reheat | Add milk when warming to restore creaminess |
Baked Leftovers | Top with breadcrumbs and bake at 350°F until crispy |
To reheat: microwave 30 seconds at a time, stirring between bursts.
Or warm in saucepan over low heat with splash of milk.
Avoid boiling reheated mac as it can break the sauce.
Leftovers often taste better the next day as flavors develop.
Expect slight texture change after chilling and reheating.