Sharing the Best Mac and Cheese recipe today! My easy homemade mack and cheese is incredibly creamy, cheesy, and delicious comfort dish that you will fall in love with. Even the mac and cheese sauce is made from scratch!
The BEST Mac and Cheese Recipe
There’s nothing like homemade mac and cheese, am I right? What makes the perfect mac and cheese in your opinion? Good ol’ Kraft right out of the box? Homemade thick and cheesy on the stovetop? Baked with a crispy topping and lots of ingredients inside?
I think it’s a bit different for everyone, but let me tell you about my perfect mac and cheese. I like a thick and creamy perfectly flavorful cheese sauce like my picture above shows. If that sounds good to you, then you will LOVE this recipe too 🙂
See my Bacon Mac and Cheese Recipe too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration!
What You’ll Need
Here are the ingredients you’ll need to make the perfect mac and cheese recipe! See the recipe card located at the bottom of the post for full details and instructions.
- small dry pasta– Elbow pasta is most common for classic mac and cheese, but you can use any small pasta of your choice.
- salted butter– Salted butter gives a little extra flavor. In general, I use salted butter for most of my cooking and baking.
- kosher salt– Kosher salt is a course salt that works great for cooking.
- black pepper– Use fresh cracked black pepper for best results.
- all-purpose flour– The flour in the recipe is used to prepare the roux.
- 2% milk– You want to use a higher fat milk when making mac and cheese. 2% or higher is preferred.
- shredded cheddar cheese of your choice. I use mild for my family.
How to Make Mac and Cheese
- Cook Pasta. Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.
- Prepare Roux. To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
- Add Pasta To Cheese Sauce and Simmer. Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine. This is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency.
How To Make Homemade Roux for a Creamy Sauce
To make a simple and flavorful roux, start by melting a stick of butter in a medium saucepan. Whisk in the salt and pepper. A very important step is to continue stirring for a good 2-3 minutes until roux turns a bit darker in color. It becomes richer and even more fabulous.
Slowly whisk in the milk until mixture is thick and creamy. This step will take a couple minutes over medium heat.
Stir in cheese until creamy and cheese is melted through. I prefer a finely shredded mild cheddar. It melts quickly and has a perfect “cheddar” flavor.
Can I Use Other Cheeses?
Yes, use your favorite cheeses such as freshly shredded gruyere, smoked cheddar, mozzarella and even provolone.
Cooking on the Stovetop
Add cooked pasta back to cheese sauce stirring to combine. If needed, add splashes of milk to thin sauce. Add additional salt and pepper as needed.
Can I Bake this Recipe?
At this point of stovetop mac and cheese, you can choose to transfer to a 9 x 13 inch baking dish, top with more cheese and other toppings of choice, bake at 350 degrees F. for 20-25 minutes for a baked mac and cheese. This is another fantastic option. Adding buttered bread crumbs and bacon is another winning option before baking to add a nice crunch. Try adding cooked beef or chicken for more dinner options too.
Serving Suggestions
Serve mac and cheese as a main dish with a side salad or as an appetizer with your favorite protein. It’s also great on your Holiday dinner menus!
How To Store Leftovers
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Re-heat as needed. Note, sauce thickens once chilled. Add splashes of milk to thin as needed.
Reheating Instructions
To reheat this mac and cheese, place desired amount into a bowl, losely covered with plastic wrap. Microwave for 60-90 seconds, until hot. Add a splash or two of milk to loosen sauce, stirring to combine.
Try More Delicious Pasta Recipes!
How to Make the Perfect Mac and Cheese
Equipment
- Stove or Dutch Oven
- saucepan
- whisk
- measuring cups
- measuring spoons
Ingredients
- 3/4 pound dry small pasta I used elbow
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2-2 1/2 cups milk I use 2%
- 2 cups finely shredded mild cheddar cheese
Instructions
- Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Â Drain and set aside for a few minutes.
- To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
- Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine. This is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency.