Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Difficulty: Easy
- Serves: 4-6 people
Introduction
Is there anything more comforting than a big bowl of creamy, cheesy, old-fashioned mac and cheese? This classic dish has been warming hearts and filling bellies for generations. With its rich, velvety cheese sauce and perfectly cooked pasta, it’s no wonder mac and cheese is a favorite for EVERYONE!
In this blog, I’ll walk you through a foolproof recipe, yep, I said it, FOOLPROOF! for making old-fashioned mac and cheese from scratch.
Whether you’re cooking for a cozy family dinner or a holiday feast, this recipe will quickly become your go-to! Plus, I’ll sprinkle in some fun tips and variations for you to play around.
Why You’ll Love This Recipe
- Creamy and indulgent
- Easy to make with pantry staples
- Totally customizable
- Perfect for weeknights, holidays, or anytime you need comfort food!
Ingredients You’ll Need
- For the pasta
- 12 oz elbow macaroni (or any small pasta shape you love)
- For the Cheese Sauce
- 2 cups whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese (or mozzarella for extra gooeyness)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp paprika (optional, for a subtle smoky flavor)
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (about 7-8 minutes).
- Drain the pasta and set it aside.
Tip: Drizzle a little olive oil over the pasta to keep it from sticking together while you prepare the cheese sauce!
Step 2: Make the Roux (Your Sauce’s Base)
- In a large saucepan, melt the butter over medium heat.
- Once melted, whisk in the flour. Keep whisking for about 2 minutes, until it forms a smooth, golden paste.
What’s a roux?: It’s a simple mixture of fat and flour that helps thicken sauces—your mac and cheese will thank you!
Step 3: Add the Milk and Cream
- Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps.
- Continue whisking until the mixture thickens slightly, about 5 minutes.
Tip: If your sauce seems lumpy, don’t panic! Just use a whisk or even an immersion blender to smooth it out.
Step 4: Stir in the Cheese
- Lower the heat and add the shredded cheddar and Gruyere, one handful at a time. Stir until the cheese melts and combines into a silky sauce.
- Add the Dijon mustard, garlic powder, paprika, salt, and pepper. Stir to combine.
Step 5: Combine Pasta and Cheese Sauce
- Toss the cooked pasta into the cheese sauce, stirring gently until every piece is coated in creamy goodness.
Tip: If you like a baked crust like I do, transfer the mac and cheese to a greased baking dish. Top with breadcrumbs or extra cheese and bake at 375°F for 15 minutes.
Mac & Cheese Serving Suggestions
Serve your mac and cheese hot and bubbly with a sprinkle of parsley for a pop of color. Pair it with roasted vegetables or a fresh green salad for a complete meal.
I usually eat it with sautéed spinach or grilled chicken on the side.
Cooking Tips and Tricks
- Cheese Choices Matter: Sharp cheddar gives you that classic tangy flavor, while Gruyere adds creaminess. Feel free to experiment with Monterey Jack, Colby, or even Parmesan!
- Make It Ahead: Assemble the mac and cheese and store it in the fridge. When you’re ready to eat, just bake it until warm and bubbly.
- Go Gluten-Free: Swap the pasta and flour for gluten-free versions without sacrificing taste.
Fun Facts About Mac and Cheese
- Did you know Thomas Jefferson helped popularize mac and cheese in America after tasting it in France?
- Kraft’s boxed mac and cheese debuted in 1937 during the Great Depression, making it an affordable comfort food.
- In Canada, mac and cheese is so beloved that they call it “Kraft Dinner”!
Recipe Variations
1. Add Some Protein
Turn your mac and cheese into a hearty meal by adding cooked bacon, shredded chicken, or even lobster for a fancy twist.
2. Spice It Up
Love a little heat? Stir in chopped jalapeños, red pepper flakes, or even hot sauce for a spicy kick.
3. Make It Veggie-Friendly
Add cooked broccoli, peas, or spinach to your mac and cheese for an extra dose of veggies.
4. Crusty Topping
For a satisfying crunch, top your mac and cheese with buttery breadcrumbs before baking.
FAQs
1. Can I use pre-shredded cheese for mac and cheese?
You can, but I recommend shredding your own cheese. Pre-shredded cheese often contains anti-caking agents that can make the sauce less creamy.
2. Can I freeze mac and cheese?
Yes! Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat it in the oven with a splash of milk to refresh the creaminess.
3. How can I make mac and cheese lighter?
Swap whole milk for low-fat milk, and use Greek yogurt in place of heavy cream for a healthier version.
4. What’s the best pasta for mac and cheese?
Elbow macaroni is traditional, but shells, cavatappi, or penne work beautifully, too!
5. Why is my cheese sauce grainy?
This can happen if you overheat the cheese. Always melt cheese over low heat to keep it smooth and creamy.
6. Can I make mac and cheese without an oven?
Absolutely! Simply skip the baking step and enjoy your mac and cheese straight from the stovetop.
Let’s get it cookin’!
Now that you know how to make creamy, cheesy, old-fashioned mac and cheese from scratch, there’s no need to reach for the boxed stuff! This recipe is simple, satisfying, and endlessly customizable. So grab your apron, turn on some music, and treat yourself (and your loved ones) to this ultimate comfort food.