This Easy Homemade Mac and Cheese Recipe is made with 8 ingredients in 15 minutes on the stovetop (no baking required)! Time to ditch the boxed mac and cheese for this irresistibly creamy, smooth & cheesy homemade recipe!
I have six kids and a husband with a taste palate of a 12-year-old-boy, which means we eat a lot of mac and cheese in our house. A lot of mac and cheese.
So naturally I created this easy homemade mac and cheese recipe so that we could consume less of the boxed varieties. Because I really care about feeding my family healthy meals that they actually enjoy! And did I mention that they love mac and cheese?!
Once you taste this homemade mac and cheese you and your family will say "goodbye" to powdered cheese forever, and say "hello" to this creamy dreamy real-cheese version again and again!
This homemade mac and cheese recipe is made with only 8 ingredients in 15 minutes! That's the same amount of time it takes to make the boxed varieties, but with no preservatives or artificial ingredients!
How do you make Mac and Cheese?
This homemade mac and cheese recipe is very easy to make and comes together in 15 minutes flat. As always we'll walk through the process step-by-step, and don't forget to watch the video.
Gather & Measure the ingredients
This easy mac and cheese recipe is super fast-paced once you start cooking, so it's important to have all the ingredients measured and ready to go! As you can see there are only eight, common ingredients in this recipe that most of us have on hand at all times! We will discuss the ingredients and possible substitutions later in this post (right above the recipe card).
Homemade Mac and Cheese: Ingredients & Substitutions
Here are some notes on the ingredients in this mac and cheese recipe, as well as possible substitutions.
- Macaroni. I have used just about every noodle variety under the sun to make this mac and cheese recipe and it always turns out delicious! I do recommend a shape (bowties, rotini, etc.) instead of spaghetti noodles, but they do work if it's all you have! You can also use gluten-free pasta, whole wheat pasta, chickpea pasta, etc. etc.
- Butter. There really isn't a substitute for butter in this recipe. However you can use either salter or unsalted with great results.
- All-Purpose Flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour. I do not recommend whole wheat flour, as it give this mac and cheese recipe a wheat taste.
- Milk. Any kind of liquid dairy works well in this recipe. Just remember the higher the fat content, the creamier your homemade mac and cheese will be (so I do not recommend using fat-free milk). 2% milk, whole milk, half and half and cream all work well! My favorite is whole milk!
- Sour Cream. I have used Greek Yogurt in place of sour cream with excellent results. I would save I've made it equally with sour cream and Greek yogurt and my family can never tell the difference! Sure you could use a low-fat variety of either one of these ingredients, but you will be sacrificing the creaminess of the final result.
- Cheese. NOTE: The quality of the cheese that you use in this homemade mac and cheese recipe really matters. If you wouldn't eat it by itself, then don't use it to make mac and cheese! I recommend a high-quality medium to sharp cheddar cheese for the best flavor!
- Salt & Pepper. Add these ingredients to taste!
- Garlic powder. This ingredient is optional but I think it adds just a touch of flavor that takes this mac and cheese recipe up a notch without making it unpalatable to kids. Adjust the amount to your family's tastes!
Cook the Macaroni
Cook the macaroni according to the package instructions. Be sure to add a generous amount of salt to the boiling water. It may seem like an insignificant step, but it makes a huge difference in the overall taste of this mac and cheese (or any pasta dish for that matter)!
Drain the macaroni when it is cooked but do not rinse it.
Make the Cheese Sauce
While the macaroni (or your noodles of choice) is cooking, make the cheese sauce. It's really easy but there are a few notes that we'll go over to ensure your success!
Make a Roux
This homemade mac and cheese sauce starts with a roux. What is a roux? It's a mixture of fat (usually butter) and flour that is used to create thick sauces. Start by melting the butter (do not let it brown) and then adding the dry ingredients (flour, salt and garlic powder).
Use a whisk to combine the ingredients until the mixture is homogenous (uniform throughout). Let it cook (you will see it bubbling) for about 60 seconds before moving on!
Add wet ingredients.
After the roux has cooked for 60 seconds, add the milk and whisk the mixture really well. Add the sour cream or Greek yogurt and whisk again. At this point the mixture will be fairly runny. Cook over medium heat whisking every 10-15 seconds until the sauce starts to thicken.
Do NOT let this mixture boil! If you do you may end up with a mac and cheese sauce that is too thick. Once the sauce has thickened enough to stick to a spatula, turn the heat to low. Then it's time for the next step...
Add the cheese & whisk until smooth
Add the cheese and whisk until the sauce is smooth and all the cheese is melted. This will take 1-2 minutes over low heat. At this point it is important to taste the cheese sauce and adjust the salt/garlic according to your tastes!
Combine the Cheese Sauce & Cooked Macaroni
Once the cheese sauce is silky smooth, turn off the heat, add the cooked pasta and stir to combine. The sauce will thicken as it cools, so keep that in mind!
Serve!
Serve this homemade mac and cheese recipe all by itself for an easy lunch or dinner! I always serve it with roasted broccoli. My kids love it with chopped up hot dogs. I enjoy eating a small portion with a giant salad! You can also serve this homemade mac and cheese as an easy side dish for a BBQ or potluck!
What can I add to Mac & Cheese?
If you're looking for an extra special way to serve this easy mac and cheese recipe, here are some suggestions for delicious add-ins:
- cooked & crumbled bacon
- hot dogs (a kid favorite, as mentioned above)
- Vegetables (broccoli, peas, carrots, etc.) (check out my vegetable mac and cheese recipe)
- Minced garlic and diced onions (cook them in the butter before adding the flour when making the roux, you may need 1 extra TBS butter if you'd like to add this)
- Hot sauce, ketchup or BBQ sauce
FAQs about Homemade Mac and Cheese
This mac and cheese recipe is one of my most popular, so here are some of the commonly asked questions.
Store the leftovers of this homemade mac and cheese recipe in an airtight container in the refrigerator. Since it thickens as it cools, you may need to add 1-2 TBS of milk when it's reheated it to restore its original creaminess.
Yes, you can freeze this homemade mac and cheese, however I don't recommend it. Since this mac and cheese recipe is so easy to make, there's really no need to freeze it. If you're looking for a freezer-friendly mac and cheese recipe check out my baked mac and cheese!
If you're looking to serve this mac and cheese recipe as a side dish instead of the main event, here are some suggestions for other dishes that pair well with it:
meatloaf (recipe coming soon)
BBQ (hot dogs, hamburgers, chicken, etc.)
large salad (like this burrata salad)!
fried chicken (classic)
This balsamic pot roast(one of our favorite main dishes)!
Serve it alongside this avocado chicken salad!
For a truly kid-friendly dinner, serve it with these healthy Sloppy Joes!
YES! Making this mac and cheese recipe gluten-free is SO easy! Just use your favorite gluten-free pasta and all-purpose gluten free flour, and presto! You have delicious creamy gluten-free mac and cheese!
More delicious recipes
- This baked mac and cheese is to die for!
- Add some nutrition and make this Vegetable Mac and Cheese!
- Try these baked mac and cheese cups!
- I make this butternut squash mac and cheese all year round with frozen butternut squash!
- For a low-carb version, try this spaghetti squash mac and cheese!
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Easy Homemade Mac and Cheese Recipe
Ingredients
- 8 oz elbow macaroni uncooked
Cheese Sauce:
- 2 TBS butter
- 2 TBS all-purpose flour
- ½ tsp sea salt
- ¼ tsp garlic powder (optional but recommended)
- 1 cup whole milk
- ¼ cup sour cream or Greek yogurt
- 2 cups shredded cheddar cheese
Instructions
- Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.
Make the cheese sauce:
- Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter.
- Add flour mixture and whisk to combine.
- Cook for 1 minute until mixture is slightly brown.
- Add 1 cup milk and whisk until the mixture is smooth.
- Add sour cream (or Greek yogurt) and whisk until smooth.
- Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
- Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
- Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
- Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!
Video
Notes
Storage & reheating
- Store in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave. You may need to add another 1-2 TBS of milk to make the mac and cheese creamy again after storing!
Ingredient Substitutions:
Here are some notes on the ingredients in this easy mac and cheese recipe, as well as possible substitutions.- Macaroni. I have used just about every noodle variety under the sun to make this mac and cheese recipe and it always turns out delicious! You can also use gluten-free pasta, whole wheat pasta, chickpea pasta, etc. etc.
- All-Purpose Flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
- Milk. Any kind of liquid dairy works well in this recipe. Just remember the higher the fat content, the creamier your homemade mac and cheese will be. 2% milk, whole milk, half and half and cream all work well!
- Sour Cream. I have used Greek Yogurt in place of sour cream with excellent results.
- Cheese. I recommend a high-quality medium to sharp cheddar cheese for the best flavor!
- Garlic powder. This ingredient is optional but I think it adds just a touch of flavor that takes this mac and cheese recipe up a notch without making it unpalatable to kids. Adjust the amount to your family's tastes!
Nutrition
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Kim
This recipe was super easy & delicious! My husband was very impressed 🥰
Laura
I'm so glad you both love it, Kim!
Wendy
Hi! I’ve been looking for a simple Mac n cheese recipe, but for the crockpot. I found this and saw how easy it seemed, so I tried it today and it turned out awesome! I halved the recipe because I didn’t need that much. So cheesy and creamy! I also added some truffle salt and topped it with smoked paprika. Delicious!!! Thank you!
Marsh
My kids loved this macaroni and cheese! I used bow-tie pasta and threw in some mixed veggies and we were good to go! Thanks for sharing!
Laura
Love the addition of veggies!
Leanne Baker :)
If I could give this Macaroni and Cheese 6 stars, I would!! This is the best Mac and Cheese I think I have ever had!! It is super creamy and easy to make, it is a go to for the kids. They eat it so much they have even written the recipe out for a serving for just one or two people! If you are reading the comments trying to figure out if you should make this or not, JUST DO IT. You will probably end up just like my family making it on a weekly basis.
Laura
Thank you Leeanne!
Nat
Love it! Doubled the pasta, halved the cheese. 10/10 recommend
Michelle
Made this because it was a stove-top option and my oven was otherwise occupied! Very easy recipe instructions to follow, thanks! I subbed in pepper-jack cheese for half of the cheese requirement and it turned out great! I do think it makes a bit too much sauce for our taste...seems more like a thick pasta soup or chowder. Overall, this was a great success! thanks!