Mac and cheese is the ultimate comfort food. Is it because we have fond memories of the Blue Box as a kid? Possibly. Is it the irresistible cheesiness? Most definitely. While the Blue Box was great back in the day, our tastes have matured to move away from the store-bought mac and cheese. If you’ve never had made-from-scratch mac and cheese, you are in for a serious treat. We know parents and kids will agree that the real cheddar cheese in this creamy sauce just can’t be beaten.
Why Our Recipe
- Ready in about 15 minutes (depending on how long it takes you to boil water).
- Can use sharp cheddar or switch things up with other melting cheeses.
White Pepper vs. Black Pepper:
White pepper and black pepper are both the fruit of the pepper plant. They are processed differently which causes the change in color, and end up tasting slightly different. White pepper is hotter than black pepper, but black pepper has a more complex flavor. White pepper tends to have more floral and earthy notes to it.
Pasta Options for Easy Stovetop Mac and Cheese:
Mac and cheese traditionally uses macaroni, but you really can use almost any small, tube-shaped pasta. Cavatappi, shells, farfalle, and penne are all other great pasta options.
Can I use pre-shredded cheese?
Pre-shredded cheeses are mixed with either potato starch, powdered cellulose, and natamycin, or a combination of the three to prevent clumping. These agents have an impact on how the cheese melts. The best mac and cheese uses freshly shredded cheese as it melts better, but pre-shredded cheese can also be used in a pinch. The results may not be as velvety smooth, but it’ll still taste delicious.
More Than Just Cheddar
Classic mac and cheese is made with a good sharp cheddar cheese, but you can also switch things up and use another kind of cheese, or a combination of cheeses. You want to be sure that whatever cheese you use is a good melting cheese. Gouda, brie, provolone, goat cheese, mozzarella, gruyere, fontina, and asiago cheese are all commonly found cheeses that are good for melting. For a fun twist on cheddar, try a sharp white cheddar cheese!
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through. You may need to add a scant amount of water to the saucepan to thin out the sauce.
More cheesy pasta…
Creamy Fettuccine Alfredo
25 mins
Creamy Chicken Pesto Pasta
30 mins
Creamy Chicken Tetrazzini
50 mins
3 Cheese Chicken Cavatappi
30 mins
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
It was amazing! First time I made Mac n cheese from scratch (I’m 57). It was so easy n so creamy. Only issues were my fault. Used provolone and American cause I was trying to use it up. Still delicious but very mild. Might add a little more mustard powder next time but that’s my taste. Or might be because it was too mild due to the cheese. Actually leaving review as I’m eating it! So good!
Love love your recipes ❤️
This was so easy and so good. Thank you for showing this recipe. My grandkids love it
I used this recipe to make Mac and Cheese from scratch for the first time in my life (I’m 67!), and it was quick, easy, and fun to make! I took the suggestion to buy a block of cheese and grate it myself (to avoid addition of anti-caking additives), and my cheese sauce was smooth, creamy, and beautiful. I also chose to use whole milk for my sauce for extra richness. Based on another review, I backed the Onion Powder down to 1 tsp, but next time will put the 1 1/2 tsp in, as stated in the recipe. I think it will bump up the flavor a little more to make it just as the recipe says! Buy a premium sharp cheddar cheese, too. All in all, a delicious, easy dish to make. Love the video demos, too! ??
We just finished eating this macaroni & cheese and I couldn’t wait to give it a review. NAILED IT! Your spices are spot on. The only thing I changed was that I added only 1/4 cup flour because we don’t like our mac & cheese very thick. Everyone raved about the taste and the texture, it was soooo creamy – and my crew is very picky about their mac & cheese! I have tried so many different recipes trying to please everyone and THIS IS IT! Even after the macaroni & cheese cooled (not much leftovers though, let me tell you), it still had an awesome texture – I am guessing this will heat up well too! I tried your brownie recipe last week and now this – I think I will just have to make my way through all of your recipes!!
Tried this evening. Flavour is nice. The sauce is far too thick for our liking but I’ll just cut down on the flour. Need to remember to halve recipes as there’s only two of us now. Pasta isn’t easy to find in the current crisis. Might put in a tray and top with some buttery breadcrumbs for a crunchy top.
Actually crushing some ritz cracker and putting them on top and baking is great. I usually do that but my oven is not working.
FYI if you want it to be less thick then try adding more milk instead of reducing the amount of flour as that can throw off the roux
Could I make this a day in advance and reheat?
Yes, you can (: Make sure you store it in an airtight container and in the fridge.
So good! Easy to follow directions. I used a Mexican blend of cheese because that’s what I had on hand. I did have to add a couple if splashes of milk, it thickened up a little too much. Also I added a pinch if cayenne. But, this was by far the best recipe.
such an easy recipe thank you printing to keep in my box
This is sooooooooooooooo good! And very easy! My son and husband love it. I have made several different mac and cheese recipes, but this one is super easy, creamy, and quick! I followed the recipe except adding about 2 ounces more cheese because I wanted to use everything I had left. My son just asked if this was simple to make…I said it was super easy…and he is super happy because I’m now going to be making it all the time!
Great recipe! I only had mild cheddar on hand, but it worked fine for my taste (although I do prefer sharp cheddar). I added rotisserie chicken, scallions, and hot sauce. Also approved by my blue-box obsessed boyfriend.
I’ll definitely make this again 🙂
Thank you!