Easy Creamy Mac and Cheese
- PREP 10min
- COOK 20min
- TOTAL 30min
This is our quick and easy homemade macaroni and cheese recipe. It’s extra saucy and very creamy. It’s made on the stovetop and does not require any baking. That’s not to say that you could not bake it. We’ve shared how in the recipe below. Cream cheese is optional but adds tanginess and even more creaminess to the sauce.
*In the video, we add the cream cheese after the cheddar, but since sharing and testing again, we now prefer to the cream cheese before the cheddar.
You Will Need
1 pound (450g) dried pasta like elbow macaroni, shells or penne
5 tablespoons (70g) unsalted butter
1/2 cup (65g) all-purpose flour
5 cups (1180ml) milk, warmed, whole or 2% reduced fat preferred
1 pound (450g) white cheddar cheese, shredded
4 ounces (113g) cream cheese, softened, optional
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
Directions
Bring a large pot of salted water to a boil, add the pasta, and then follow package directions, but cook 1 minute less than the package calls for. Drain.
Meanwhile, make the creamy cheese sauce. Melt the butter in a large, high-sided pot or Dutch oven over medium heat.
Sprinkle the flour over the melted butter and whisk it into the butter (it will be thick). Continue to whisk until it smells toasted and looks light brown, 1 to 2 minutes.
While whisking, pour in a third of the warm milk. Whisk until smooth (it will thicken), then whisk in another third until smooth, and finally whisk in the rest.
Continue to cook, constantly whisking until the sauce begins to simmer and thickens. The sauce only thickens after it has reached a simmer.
Turn the heat to low then stir in the cream cheese. When the cream cheese is mostly melted into the sauce, stir in the cheddar a handful at a time, until it melts into the sauce. Season with salt and black pepper. If the flavor does not pop, add a bit more salt.
Stir in the cooked pasta. It will look like there is too much sauce, don’t worry. The pasta absorbs the extra moisture as it sits.
Take the pot off the heat, then cover with a lid. Leave for 5 minutes, stir once more, and then serve.
Adam and Joanne's Tips
- Storing: Keep covered in the refrigerator up to 3 days. To freeze, transfer to a freezer safe container and freeze up to 2 months. Bake, covered, in a 350°F oven for about an hour. Or thaw overnight and gently reheat on the stove (if it seems dry, add a tablespoon or two of extra milk).
- Less sauce: Some of our readers prefer this recipe with less sauce. Make the recipe as stated, and then remove 1 to 2 cups of the cheese sauce before mixing in your pasta. Then, you can adjust with more sauce as you need it. You can store the leftover sauce in an airtight container in the fridge for 2 to 3 days. Reheat gently over low heat and serve over veggies.
- To baked the mac and cheese: After adding the pasta to the cheese sauce, spoon it into a large baking dish, scatter over some breadcrumbs (optional), and add more shredded cheese. Bake, uncovered, in a 375°F (190°C) oven until bubbling and browned on top, 25 to 30 minutes.
- The nutrition facts provided below are estimates.