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Simple Macaroni and Cheese

Quick, easy, and tasty macaroni and cheese dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many expensive cheeses, but they aren't always the best tasting. This simple recipe is cheap and tasty.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 4715.1 kcal

Equipment

  • 1 Large Pot For cooking macaroni
  • 1 Saucepan For preparing the cheese sauce
  • 1 Whisk Essential for a smooth roux and sauce
  • 1 Colander For draining cooked macaroni
  • 1 Wooden Spoon or Spatula For stirring and folding

Ingredients
  

Main

  • 1 8 ounce box elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ground black pepper to taste
  • 2 cups milk
  • 2 cups shredded Cheddar cheese

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Dotdash Meredith Food Studios
  • At the same time, melt butter in a saucepan over medium heat. Dotdash Meredith Food Studios
  • Add flour, salt, and pepper and stir until smooth, about 5 minutes. Dotdash Meredith Food Studios
  • Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn. Dotdash Meredith Food Studios
  • Add Cheddar cheese and stir until melted, 2 to 4 minutes. Dotdash Meredith Food Studios
  • Drain macaroni and fold into cheese sauce until coated. Dotdash Meredith Food Studios
  • Serve hot and enjoy! Dotdash Meredith Food Studios

Notes

For a superior result, always grate your own cheese from a block; pre-shredded varieties often contain anti-caking agents that hinder a perfectly smooth melt. When making the roux, ensure you cook the flour for at least a minute to remove any raw flour taste. Incorporate the milk gradually into the roux, whisking vigorously to prevent lumps, and ensure the milk is at least room temperature to avoid shocking the roux and creating clumps. A pinch of dry mustard powder or a dash of hot sauce can elevate the cheese flavor without overpowering the dish. Serve immediately for optimal texture.