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Easy Mac And Cheese Recipe
Creamy pasta dreams come true with this homemade Easy Mac And Cheese Recipe—ready in about 30 minutes, no fuss, maximal cheesy goodness.
Full Recipe Introduction
If you’ve ever longed for a bowl of warm, gooey comfort food that feels like a hug, this Easy Mac And Cheese Recipe is your new best friend. It’s the kind of creamy pasta dish I lean on when autumn leaves swirl outside the window or when a snowstorm keeps everyone indoors. Unlike boxed mixes, we’re skipping powdered cheese and building layers of flavor with real sharp cheddar, a splash of whole milk, and a hint of Dijon mustard—yes, you read that right. You know what? A little tang from mustard really makes the cheese pop without tasting like a deli.
I started developing this recipe back when my own kids were little, and the phrase “quick meal” mattered more than ever. Weeknight rushes, chilly evenings, impromptu potlucks—this mac and cheese has done it all. It’s a homemade classic that still feels approachable and fresh. Plus, it’s surprisingly nutritious: each serving delivers roughly 420 calories, 18g of protein (thanks to the cheese and milk), and about 15% of your daily calcium needs. Let’s dive into why you’ll adore this twist on comfort food.
Why You’ll Love This Recipe
• Ready in under 30 minutes—seriously, faster than a pizza delivery.
• No baking required; silky sauce forms right on the stovetop.
• Uses pantry staples—great for last-minute dinners.
• Real cheddar cheese (and optional Gruyère) for depth.
• Customizable: sneak in veggies or swap dairy-free options.
• Family favorite: kids and grown-ups both ask for seconds.
• Perfect cold-day comfort or summer cookout side dish.
• Makes excellent leftovers for quick lunches the next day.
Ingredients
• 12 ounces elbow macaroni (or shells for extra cheese pockets)
• 2 cups whole milk (or unsweetened almond milk for a lighter twist)
• 1 cup heavy cream (Greek yogurt works too—just whisk to smooth)
• 3 tablespoons unsalted butter (Kerrygold if you’re feeling fancy)
• 3 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard (adds zing without a mustardy punch)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika (optional, but oh-so-comforting)
• 2 cups sharp cheddar, shredded (Tillamook or Cabot for tang)
• 1 cup Gruyère or Monterey Jack, shredded (for extra creaminess)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)
Tips:
- Choose high-quality cheese blocks and shred them yourself—pre-shredded can contain anti-caking agents that affect melt.
- Let milk and cream come to room temperature before adding, so your sauce stays lump-free.
Directions
1. Bring a large pot of salted water to a boil. Add the macaroni and cook 1–2 minutes shy of al dente; drain and set aside. (It’ll cook a bit more in the sauce.)
2. In the same pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for about 1 minute—this forms the base of your roux. Keep it smooth; no brown bits.
3. Gradually pour in milk and cream, whisking so no lumps form. You want a glossy, slightly thick mixture.
4. Stir in Dijon mustard, garlic powder, onion powder, and smoked paprika. Lower heat to medium-low and simmer gently until the sauce coats the back of a spoon.
5. Off the heat, add shredded cheddar and Gruyère in batches, stirring after each addition. Cheese should melt into a velvety sauce—if it seems too thick, add a splash more milk.
6. Return drained pasta to the pot, folding it into the cheese sauce until every noodle is luxuriously coated.
7. Season with salt and pepper to taste (I usually add a generous pinch of each). If you want a little crust, transfer to a greased baking dish, top with extra cheese, and broil 2–3 minutes—watch it like a hawk.
8. Garnish with chopped parsley or chives. Serve instantly for the creamiest bite.
Servings & Timing
Makes 6 generous servings (about 1 cup per person)
Prep Time: 10 minutes (shredding cheese takes a bit of elbow grease)
Cook Time: 15–18 minutes on the stovetop
Optional Broil Time: 2–3 minutes
Total Time: 30 minutes (max)
Variations
• Bacon Bliss: Stir in 1 cup crispy bacon bits for smoky crunch.
• Veggie Upgrade: Fold in roasted broccoli or spinach for color and fiber.
• Gluten-Free Swap: Use a cup-for-cup gluten-free flour blend and GF pasta.
• Vegan Twist: Swap dairy for cashew cream base and vegan cheddar shreds.
• Truffle Touch: Drizzle a teaspoon of truffle oil just before serving.
• Spicy Kick: Add a pinch of cayenne or chopped jalapeño for heat.
Storage & Reheating
Store leftover mac and cheese in an airtight container in the fridge for up to 3 days—though mine never lasts that long. For longer storage, freeze in portions: wrap tightly and freeze up to 2 months.
Reheat: Microwave on medium power, stirring halfway through; or reheat gently on the stovetop with a splash of milk to restore creaminess.
Make-ahead tip: Assemble the sauce and pasta, then refrigerate separately; combine and reheat when you’re ready to serve.
Notes
I learned the hard way that adding cheese too quickly can cause it to seize—patience is key. Also, if your sauce feels too thin, a teaspoon of cornstarch whisked into a bit of cold milk will save the day. For the silkiest texture, avoid boiling after adding cheese; just gentle warmth. And yes, it’s okay to taste-test—your kids will probably sneak a spoon before dinner.
FAQs
Q: Can I use low-fat milk?
A: Absolutely—just expect a slightly lighter sauce; add an extra ounce of cheese if you want more richness.
Q: Why is my sauce grainy?
A: Likely the cheese overheated or the milk was too cold. Warm dairy and melt cheese off the heat.
Q: Is it safe to reheat mac and cheese twice?
A: Best to reheat only once. Reheating multiple times can affect texture and flavor.
Q: Can I add pasta water to the sauce?
A: Sure—starchy pasta water can help emulsify the sauce, but add sparingly to avoid thinning.
Q: How do I make this spicier?
A: Stir in cayenne or chipotle powder with the dry spices for a subtle heat.
Q: What’s the best cheese combo?
A: Sharp cheddar for flavor, Gruyère for melt; Monterey Jack or fontina work too.
Q: Can I bake this in a casserole dish?
A: Yes—bake at 375°F for 15 minutes, then broil until golden and bubbly.
Q: How do I get a crispy topping?
A: Mix panko with melted butter and a bit of Parmesan, then broil on top for 2–3 minutes.
Conclusion
There you have it: a no-fuss, creamy pasta classic that doubles as cozy dinner or side dish, all wrapped up in our Easy Mac And Cheese Recipe. It’s homemade comfort food at its finest—adaptable, quick, and brimming with cheesy goodness. Give it a whirl, share your secret tweaks in the comments, and don’t forget to explore my other quick meals for busy nights. Your next family favorite awaits!
Easy Mac And Cheese Recipe
Ingredients
- 12 ounces elbow macaroni
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 2 cups sharp cheddar shredded
- 1 cup Gruyère or Monterey Jack shredded
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook 1–2 minutes shy of al dente; drain and set aside.
- In the same pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for about 1 minute. Gradually pour in milk and cream, whisking to form a thick mixture. Stir in Dijon mustard, garlic powder, onion powder, and smoked paprika.
- Off the heat, add shredded cheddar and Gruyère in batches, stirring to melt into a velvety sauce. Return drained pasta to the pot, folding it into the cheese sauce until coated.
- Season with salt and pepper to taste. Garnish with chopped parsley or chives. Serve instantly for the creamiest bite.
