Simple White Mac and Cheese Recipe - Quick & Creamy

This article provides a step-by-step guide to making a simple white mac and cheese recipe, covering ingredient selection, pasta cooking, roux preparation, cheese sauce creation, and final assembly. It emphasizes using high-quality ingredients like sharp white cheddar and whole milk, cooking pasta al dente, making a smooth roux, and combining everything for a creamy, flavorful dish. Optional toppings and variations are also suggested for customization.

Gather your simple ingredients for the recipe.

This simple white mac and cheese recipe requires high-quality staples for the best flavor.

Select 16 ounces of elbow macaroni or medium shells.

The pasta shape must hold the thick cheese sauce well.

Buy an 8 to 12-ounce block of sharp white cheddar cheese.

Shred cheese at home using a box grater.

Pre-shredded cheese contains potato starch that ruins sauce texture.

Freshly grated cheese ensures a smooth melt every time.

Dairy and Thickening Agents

Use 4 tablespoons of unsalted butter for the base.

Measure 1/4 cup of all-purpose flour to create the roux.

Whole milk works best for a creamy homemade mac and cheese recipe texture.

Cold milk can cause lumps so let it sit out briefly.

Add 1/2 cup of heavy cream for extra richness if desired.

Some cooks prefer a homemade mac and cheese recipe with cream cheese to increase the tanginess.

Seasonings and Extras

Keep spices simple to let the white cheddar shine.

You need fine sea salt and ground white pepper.

White pepper blends perfectly without leaving black specks in the sauce.

A pinch of ground nutmeg adds a subtle nutty note.

Dry mustard powder helps emulsify the cheese and fat.

If you want a homemade mac and cheese 3 ingredients version, stick to pasta, milk, and cheese only.

Check your pantry for these items before starting.

Room temperature ingredients blend better into hot sauces.

Organize everything on the counter to speed up the cooking process.

Cook your pasta until it is al dente.

Fill a large pot with water.

Bring the water to a rapid boil on high heat.

Add a generous amount of salt to the water.

This seasons the pasta as it cooks.

Use about one tablespoon of salt for every four quarts of water.

Pour your elbow macaroni into the boiling water.

Stir immediately to keep the noodles from sticking together.

Cook the pasta following the package instructions for al dente.

Al dente means the pasta is cooked but still firm when bitten.

Do not overcook the pasta.

It will continue to cook in the hot cheese sauce.

Mushy noodles will ruin your final dish.

If you plan to make homemade baked mac and cheese recipes, undercook the pasta by one or two minutes.

Testing and Draining Pasta

Start testing for doneness about two minutes before the package time suggests.

Remove a single piece of macaroni with a spoon.

Let it cool slightly then bite into it.

The center should have a tiny speck of white and feel firm.

Once al dente, drain the pasta immediately in a colander.

Do not rinse the cooked pasta.

The surface starch helps the cheese sauce stick to every noodle.

Set the drained pasta aside while you prepare the sauce.

This method is fundamental for any easy homemade mac and cheese recipe.

Properly cooked pasta makes a huge difference.

• Use a large pot to give pasta room to cook.
• Always salt your pasta water.
• Stir frequently in the first minute of cooking.
• Drain but never rinse your pasta for mac and cheese.

Make a roux base with butter and flour.

Start by melting 1/4 cup unsalted butter in a heavy pot.

Use medium heat to prevent the butter from browning.

Browned butter ruins the clean white color of the sauce.

Add 1/4 cup all-purpose flour once the butter is liquid.

Whisk the mixture immediately and vigorously.

Keep stirring for 60 to 90 seconds without stopping.

This brief cooking time removes the raw flour flavor.

The roux should look bubbly and pale yellow.

Consistency should resemble a thick, smooth paste.

This step creates the foundation for a simple white mac and cheese recipe.

Roux Success Tips

Use a flat whisk to reach every corner of the pan.

Never stop stirring during this critical process.

Flour can burn quickly if left unattended for even seconds.

Maintain steady medium heat throughout the cooking.

If the roux turns brown or smells burnt, start over.

A dark roux is for gumbo, not creamy white cheddar dishes.

A smooth base is vital for a creamy homemade mac and cheese recipe result.

Some cooks prefer a homemade mac and cheese recipe without flour for speed.

This traditional roux method provides the best structural support for heavy cheese.

Measure your flour accurately using the spoon and level method.

Too much flour makes the final sauce pasty.

Too little flour results in a runny, thin sauce.

This 1:1 ratio is standard for a homemade mac and cheese easy recipe.

Ensure the flour is fully incorporated into the butter before adding liquids.

Check for a light, nutty aroma as the roux cooks.

Prepare your milk and seasonings before the roux finishes.

Create the creamy cheese sauce.

Once the roux is ready, begin adding your liquids.

Gradually pour in 2 cups of whole milk while whisking constantly.

Adding milk too quickly will cause lumps to form.

Keep the heat at medium to avoid scorching the milk.

Continue whisking until the mixture becomes smooth.

Let the sauce simmer for 5 to 8 minutes.

Stir frequently to prevent sticking.

The sauce should thicken to a creamy gravy consistency.

Once thickened, reduce heat to low before adding cheese.

High heat will make the cheese grainy and oily.

Remove the pot from heat before stirring in the cheese.

This is key for a creamy homemade mac and cheese recipe.

Adding Cheese and Seasoning

Add 2 cups of freshly shredded sharp white cheddar.

Stir gently until the cheese is fully melted.

Use a figure-eight motion to blend the cheese evenly.

Season the sauce with 1/2 teaspoon salt.

Add 1/4 teaspoon white pepper for a clean flavor.

A pinch of ground nutmeg adds subtle warmth.

Some cooks include 1/2 teaspoon dry mustard powder.

Mustard helps emulsify the cheese and fat.

Avoid over-seasoning at this stage.

You can adjust flavors after combining with pasta.

This method is standard for a homemade mac and cheese easy recipe.

Check best homemade mac n cheese recipes for more flavor ideas.

• Whisk milk in slowly to avoid lumps.
• Simmer until sauce coats the back of a spoon.
• Remove from heat before adding cheese.
• Stir gently to prevent separation.

Combine the pasta and sauce to serve.

Transfer your cooked macaroni into the cheese sauce pot.

Use a large spoon or spatula to fold the pasta gently.

Coat every noodle evenly with the creamy sauce.

Stir slowly to avoid breaking the pasta.

Check the consistency at this stage.

If the sauce feels too thick, add a splash of warm milk.

If it feels too thin, simmer on low heat for a minute.

Adjust salt and pepper to taste.

Give the dish one final gentle stir.

Transfer the finished mac and cheese to a serving bowl.

Garnish with a light sprinkle of white pepper.

Serve immediately while hot and creamy.

This step completes your simple white mac and cheese recipe.

Optional Toppings and Variations

Add toasted breadcrumbs for extra crunch.

Mix in cooked bacon for a smoky flavor.

Stir in sautéed spinach for added color.

Top with fresh herbs like parsley or chives.

Include a dash of hot sauce for heat.

Some prefer a homemade mac and cheese recipe with cream cheese for tang.

Others enjoy a homemade mac and cheese 3 ingredients approach for speed.

Explore best homemade mac n cheese recipes for creative ideas.

Experiment with different cheeses for variety.

Keep the base method the same for consistent results.

Serve your mac and cheese as a main dish or side.

It pairs well with roasted vegetables or grilled meats.

Store leftovers in an airtight container.

Reheat gently with a splash of milk to restore creaminess.

Enjoy your homemade comfort food!