If you want to make the Best Macaroni and Cheese, look no further! This is the easiest recipe, and anyone can make it. All you need to make this classic dish are simple pantry ingredients. The cheesy sauce is a total game-changer!
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Why You’ll Love This Dish
The creamiest and easiest mac and cheese recipe is here! Whether you want to ditch the box stuff or would like to impress someone with a homemade mac, this version will help you achieve your goal.
The inspiration behind this recipe is my cheese sauce, which I serve with steamed broccoli. It’s silky, creamy, and so delicious! I knew it would work with pasta.
All ingredient measurements and detailed instructions are in the recipe box below. You can use the Jump to Recipe button at the top of the post to get right to it!
Mac and cheese ingredients:
- macaroni: I used the classic mac, but this recipe works with any bite-size pasta;
- butter: a base for the sauce;
- heavy cream: essential ingredient for the creamiest mac and cheese;
- milk: I use whole or 2% milk;
- cheese: I use the classic cheddar, but if you have a favorite blend, go for it;
- cornstarch: it helps thicken the sauce; flour can be substituted;
- seasoning: salt, pepper, and a pinch of cayenne.
How to make the best mac and cheese?
- Prepare all ingredients so that you have everything ready, on hand.
- Cook pasta, drain it, and return it to the cooking pot.
- Melt butter in a saucepan.
- Add cream and milk mixed with cornstarch. Whisk until thickened.
- Add shredded cheese and stir until melted.
- If the sauce is too thick for your preference, add more milk.
- Rinse cooked pasta under cool water. Place in a serving bowl or return it to the cooking pot.
- Add the sauce and stir to coat.
How is that for easy? Quick, simple, and the result: creamy and cheesy macaroni! Win-win!
Helpful Tips!
- I find it very helpful to get all ingredients ready to go. You don’t want to be shredding the cheese while the sauce is cooking. Save yourself unnecessary stress and get it all prepped beforehand.
- Stir the sauce while it cooks. Otherwise, it will clump or burn.
- Cook your macaroni first, drain and let it sit in a colander. Rinse it once more when the sauce is ready and mix everything together in a serving bowl or a cooking pot.
What to serve with this dish?
When you Google what to serve with mac and cheese, the options are almost endless. What did you eat it with as a child? Chicken nuggets or meatloaf are the first that come to mind. But let’s not forget the BBQ! Ribs, pulled pork or burgers – all go perfectly well with this mac and cheese.
Recipe FAQs:
If you happen to have any leftovers from this mac and cheese, cool them completely, place them in a container with a lid, and store them in the fridge for up to 4 days. Heat up in the microwave or on the stove top. You will need to add a splash or two of milk, as the sauce will be thickened from sitting in the fridge.
Yes, the sauce can be made in advance. However, as it cools, it will thicken. When you are ready to add it to the macaroni, heat it with more milk to return it to the creamy, saucey texture.
I have not tested this recipe with non-dairy milk. You would need a substitute for heavy cream as well. If you have experience with non-dairy products, go for it.
This is a matter of preference. I go for the classic cheddar. You can mix mild and sharp cheddar. Add Pepper Jack cheese for a little kick. Gouda will make it extra gooey. Test it and find what you like best!
Absolutely! Place the prepared mac and cheese in a baking pan, top with more cheese or breadcrumbs, and bake until the top is golden brown. If you made the sauce and pasta ahead of time, you will need to bake it longer to reheat.
More pasta recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Best Mac and Cheese
If you want to make the Best Macaroni and Cheese, look no further! This is the easiest recipe, and anyone can make it. All you need to make this classic dish are simple pantry ingredients. The cheesy sauce is a total game-changer!
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Instructions
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Place macaroni in medium size cooking pot, cover with water, add salt and cook on medium heat until al dente. Drain, rinse and set aside.
2 cups macaroni pasta, ¼ teaspoon salt
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Shred the cheese. Set aside.
1 ½ cup shredded cheese
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In a medium saucepan, melt butter.
1 tablespoon butter
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In a small mixing bowl or 2-cup measuring cup, mix heavy cream, milk and cornstarch. Make sure there are no clumps.
¾ cup heavy cream, ½ cup milk, 1 tablespoon cornstarch
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Slowly drizzle the cream and milk into the saucepan with butter. Whisk until the mixture thickens.
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Add cheese in 3 additions to the cream and milk mixture. Stir until melted after each addition.
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Season sauce with salt, pepper and cayenne.
½ teaspoon kosher salt, ¼ teaspoon black pepper, pinch cayenne pepper, ⅛ teaspoon ground turmeric
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Pour the sauce over cooked macaroni, stir gently to coat.
Notes
- For the classic yellow color of this dish, add turmeric. You won’t taste it.
- The sauce can be made in advance. However, as it cools, it will thicken. When you are ready to add it to the macaroni, heat it with more milk to return it to the creamy, saucey texture.
Nutrition
Calories: 524kcal | Carbohydrates: 45g | Protein: 18g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 749mg | Potassium: 241mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1077IU | Vitamin C: 0.3mg | Calcium: 292mg | Iron: 1mg
