Mac and cheese is the ultimate comfort food. While there’s something about the Blue Box that will always be tasty in its own way, we are all about the real-deal good stuff. It’s made with real cheese, and it doesn’t take much more effort than the box!

One of our family favorites is to serve this with baked chicken nuggets.

Why Our Recipe

  • Takes just a few more minutes than the boxed stuff—and tastes a hundred times better.
  • Made with real cheese for a super creamy, flavorful sauce.
  • Stick with sharp cheddar or mix it up with your favorite melty cheeses.
Stovetop Mac and cheese in a large pot.

This recipe is perfect for busy weeknights, picky eaters, or anyone who just wants a bowl of classic mac and cheese made right. Sharp cheddar gives you that classic flavor, but you can also play around with other cheeses depending on what’s in your fridge. It’s fast, easy, and way more delicious than anything that comes from a box.

Ingredient Notes

  • Elbow Macaroni: Classic and reliable, but you can swap in shells, cavatappi, penne, or any other similar small pasta shape.
  • Salted Butter: If using unsalted butter, just add an extra pinch of salt to the sauce.
  • All-Purpose Flour: This helps thicken the cheese sauce. Be sure to whisk it well with the butter to avoid any lumps.
  • Onion Powder: Adds flavor without actual onions. Don’t skip it. It makes a difference.
  • Ground Mustard: This enhances the cheese flavor. You can use 1 teaspoon Dijon mustard instead.
  • Salt: Start with 1 teaspoon and adjust to taste after adding the cheese.
  • White Pepper: Keeps the sauce looking smooth without black flecks, but you can use black pepper if it is what you have.
  • Milk: Whole milk gives the creamiest result, but 2% or 1% still works great.
  • Shredded Sharp Cheddar Cheese: Freshly shredded melts best. See our cheese swap note for more ideas.

Using Pre-Shredded Cheese

We get it, sometimes grabbing a bag of pre-shredded cheese is just easier. And yes, it will work in this recipe! Just know that pre-shredded cheeses are coated with anti-clumping agents like potato starch, cellulose, or natamycin. These additives can mess a bit with how smoothly the cheese melts, so your sauce might not turn out quite as silky.

For the creamiest, dreamiest mac and cheese, freshly shredded cheese is the way to go. But if pre-shredded is what you’ve got, go ahead and use it. Your mac and cheese will still be delicious.

Other Cheese Options

Sharp cheddar is a classic for a reason, but you don’t have to stop there. This recipe works with all sorts of cheese, so feel free to get creative with your cheese choices. Just stick with ones that melt well. No one wants a weird, clumpy sauce.

Gouda, gruyère, fontina, provolone, and mozzarella are all great options. Even brie or goat cheese can work if you want to be fancy. Want to stick with cheddar but change it up? Try a sharp white cheddar for something just a little different. Mix and match to find your favorite combo!

When I want to get really fancy, one of my favorite combinations is cheddar, goat cheese, brie, and smoked provolone, which I use in my gourmet mac and cheese.

Mac and cheese in a bowl.

Chef’s Secret: Hot Sauce

Here’s a trick straight from pro chefs. Add a dash of hot sauce to your cheese sauce. It doesn’t make it spicy, we promise! We’ve served it this way to literally hundreds of kids and we’ve never had a complaint about it being spicy. It just bumps up the cheese flavor and makes everything taste a little better.

For this recipe, you can add about 4 dashes of Tabasco or 2 tablespoons of Frank’s Red Hot when you pour in the milk. It’s a small step that makes a big difference, especially if you’re using milder cheeses. Give it a try and you might never skip it again. My kids can always tell if I do!

Storage & Reheating Instructions

Store leftovers in the fridge in an airtight container for up to 4 days. Make sure it’s fully cooled before sealing it up.

Reheat in a saucepan on the stove over low heat until heated through. Add 1 to 2 tablespoons of milk to a serving to bring back some creaminess.

Reheat in the microwave in 30-second increments, stirring in between to help it heat evenly. You can add 1 tablespoon of milk to a serving to help bring back some of the creaminess.

More mac and cheese goodness…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.

I have never made mac and cheese on the stove top….and now I always will!!! This recipe was so creamy and SO easy to make! I wasn’t sure about the spices but WOW…they made the dish fantastic! The tip about pre-shredded cheese was super helpful and something I never thought about. The block cheese I grated melted quickly and evenly. There is a reason why you are my go to for all my recipes 🙂

– Paula Fehlinger
See More Reviews