Description
Creamy, cheesy, and endlessly comforting—this Simple Mac and Cheese is your new go-to for easy dinners or satisfying sides. Made with pantry staples and real cheddar, it’s the kind of homemade meal that brings everyone to the table fast. Stovetop or baked, it’s rich, velvety, and always a crowd-pleaser.
Ingredients
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/3 cup breadcrumbs (optional, for baked version)
Instructions
1. Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7–8 minutes. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden and bubbly.
3. Gradually add the milk while whisking constantly. Add the heavy cream. Continue to whisk and cook until the mixture thickens, about 3–4 minutes.
4. Reduce heat to low and add in the cheddar cheese a handful at a time, stirring until melted and smooth. Season with salt, pepper, and optional garlic powder.
5. Add the cooked macaroni back to the pot and stir to coat evenly in the cheese sauce.
6. For a baked version, transfer to a buttered baking dish, sprinkle with breadcrumbs and extra cheese, then broil for 2–3 minutes until golden and bubbly.
Notes
Use freshly shredded cheese for the smoothest sauce—pre-shredded can turn grainy.
Don’t overcook the pasta; it continues softening in the sauce.
For an extra creamy finish, stir in a bit more cream right before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
Keywords: mac and cheese, stovetop mac and cheese, creamy pasta