Easy Homemade Mac and Cheese
A creamy and cheesy dish that is incredibly simple to make, perfect for busy evenings or a quick lunch.
Ingredients
Pasta and Sauce Base
- 2 cups elbow macaroni Cook according to package instructions.
- 2 tablespoons butter Melt in a large pot.
- 2 tablespoons all-purpose flour Used to create a roux.
- 2 cups milk Whisk in gradually.
- 2 cups shredded cheese (cheddar or a blend) Cheddar is classic; customize with your favorite types.
- Salt and pepper to taste Season to personal preference.
Instructions
Preparation
- Begin by boiling a pot of water. Add the elbow macaroni and cook according to the package instructions. Once cooked, drain and set aside.
- In a large pot, melt the butter over medium heat until fully melted but not browned.
Making the Cheese Sauce
- Stir in the flour to create a roux. Cook for about 1 minute, stirring constantly until it’s slightly thickened but not browned.
- Gradually whisk in the milk until it is fully combined. Bring the mixture to a simmer and let it thicken.
- Once the milk is simmering and starting to thicken, add in the shredded cheese. Stir until fully melted and the sauce is smooth.
Combining and Seasoning
- Add the drained macaroni to the cheese sauce. Mix well to ensure all the pasta is coated.
- Season with salt and pepper to taste. Serve warm.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk.