This easy mac and cheese recipe is creamy, cheesy, and perfectly comforting. It comes together fast with just a few simple ingredients, making it a go-to dish everyone loves.
As soon as the first leaves start to fall, it's time for all things cozy-I'm looking at you skillet apple cider chicken and cauliflower potato soup. This macaroni and cheese recipe has everything you could want in a comforting dinner or side dish.
Why You'll Love This Mac & Cheese Recipe
Let me start by calling this crowd-pleasing mac and cheese, because it's the kind of mac and cheese recipe that satisfies and impresses everyone at the table. After the first batch, I was hooked-and now my kids ask for it all the time! Here's why it's so good:
- A rich homemade three-cheese sauce
- The perfect sauce-to-noodle ratio (extra saucy!)
- Layers of flavor from onion, garlic, and spices
- Ultra-creamy texture from a splash of heavy cream
- Reheats wonderfully
Key Ingredients You Need
- Macaroni: It's best to use a short pasta like elbows or rotini. You can use regular, gluten-free, whole wheat, etc. based on your preference.
- Cheese: For truly remarkable macaroni and cheese, use a combination of cheeses. I recommend white cheddar, sharp cheddar, and gouda. To avoid grainy mac and cheese, I suggest shredding it yourself. (I love this cheese grater).
- Milk: Using whole milk produces the creamiest mac and cheese, but 2% will work in a pinch.
- Heavy Cream: Adding heavy cream helps
- Flour: Adding all-purpose flour helps create a roux to thicken the cheese sauce, similar in creamy chicken noodle soup.
- Butter: Unsalted or salted can be used-if salted, reduce the salt in the recipe.
- Garlic: Adding fresh garlic gives wonderful flavor, but in a pinch you can use ½ teaspoon of garlic powder.
- Spices: Salt, white pepper, dried mustard, and dried parsley are all that's needed.
How to Make Homemade Mac and Cheese
As much as I love my fancied-up creamy macaroni and cheese recipe, this recipe is much quicker. Aside from cooking the short pasta in heavily salted water, it's really making the cheese sauce:
- Start with Butter: Like all great mac and cheese recipes, start with butter. Melt the butter on the stove with the onion. Cook until very soft and add the garlic. Then, whisk in the flour. The flour soaks up the butter, which makes the "roux" to thicken the cheese sauce.
- Add the Milk & Cream: Whisk in the milk and heavy cream, then bring to a simmer to thicken. Add the spices and stir together. If you dip a spoon in the sauce and swipe your finger down the back, the sauce should stay.
- Add the Cheese: Whisk in the cheese until fully melted. Then, pour over the cooked pasta.
Easy Homemade Mac and Cheese Recipe
Description
This easy mac and cheese recipe is creamy, cheesy, and perfectly comforting. It comes together fast with just a few simple ingredients, making it a go-to dish everyone loves.
Ingredients
- 1 pound short pasta, elbows or shells
- 8 Tablespoons unsalted butter, divided
- ¾ cup sweet onion, finely diced
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 3 ¼ cups whole milk
- 1 cup heavy cream
- ½ teaspoon salt, divided
- ¾ teaspoon white pepper
- ½ teaspoon ground mustard
- 1 ½ teaspoons dried parsley
- 5 cups shredded cheese, 3 cups sharp white cheddar, 1 cup regular cheddar and 1 cup gouda
Instructions
- Cook the pasta until al dente in heavily salted water. Drain the cooked pasta, pour into a large bowl and stir in 1 Tablespoon of butter. Set pasta aside. (This can also be done while you make the cheese sauce).
- In a large pot or dutch oven, melt the remaining 7 Tablespoons of butter over medium heat with the onion. Cook until very soft, about 5-7 minutes. Then, stir in the garlic and cook for 1 minute. Whisk in the flour to form a thick pasta. Cook and whisk for 1 minute-this is key to cook out the flour taste.
- Slowly whisk in the milk and heavy cream. Bring to a simmer to thicken, about 3-5 minutes, whisking occasionally. To test, dip a spoon in the mixture, you should be able to swipe with your finger on the back and it remain. Stir in the salt, white pepper, dried mustard, and dried parsley. Then, whisk in the cheese until just about smooth. Remove from the heat, whisking until all cheese is melted.
- Add the cooked pasta to the cheese sauce, stirring until all pasta is coated. Garnish with fresh parsley, if desired, before serving.
Notes
- Make Ahead & Freezing Instructions: To freeze, prepare the macaroni and cheese through completion. Spoon in to greased 9×13-inch freezer-friendly dish. Allow to cool completely before covering tightly to freeze for up to 3 months. Thaw for 24 hours in the refrigerator and reheat as desired. You can skip thawing and bake frozen, covered, for 1 hour and 15 minutes, or until warm throughout.
- Milk & Cream: The blend of whole milk and heavy cream is strongly recommended for the creamiest sauce.
- Cheese: Use a combination of white cheddar, sharp cheddar and gouda for the best flavor. Grate it off the block as pre-shredded cheese is drier.
Nutrition
Calories: 682kcal | Carbohydrates: 54g | Protein: 26g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 592mg | Potassium: 384mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1374IU | Vitamin C: 1mg | Calcium: 481mg | Iron: 1mg
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