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 five 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 super 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 Homemade Mac and Cheese?
Step 1: 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).
Step 2: Cook the Macaroni
Cook the macaroni according to the package instructions. Be sure to add 1/4 to 1/2 tsp salt to the boiling water. It may seem like an insignificant step, but it makes a huge difference in the overall taste of this easy homemade mac and cheese (or any pasta dish for that matter)!
Step 3: Make the Cheese Sauce
While the macaroni 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 homemade mac and cheese sauce and adjust the salt/garlic according to your tastes!
Step 4: 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!
Step 5: Serve!
Serve this homemade mac and cheese recipe all by itself for an easy lunch or dinner! 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.)
- 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
How do you store mac and cheese?
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.
Can homemade mac and cheese be frozen?
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!
What main dish goes well with 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!
Homemade Mac and Cheese Recipe: Ingredients & 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! 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 wheaty 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!
Can you make this mac and cheese gluten-free?
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!
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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:Â
Here are some notes on the ingredients in this easy mac and cheese recipe, as well as possible substitutions.Â- 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.Â
- 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!Â
- 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!Â
Nutrition
MORE DELICIOUS MAC AND CHEESE RECIPES:
- For a low-carb version, try this spaghetti squash mac and cheese!
- This baked mac and cheese can be made gluten-free!
- Add some nutrition and make this Vegetable Mac and Cheese!
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Jasmine
Great and easy recipe! I ended up cooking more pasta, though, because it was too cheesy for my liking. So if the recipe calls for 200 g pasta, I did 300 g. It was still cheesy but a bit more balanced. Just be warned—the original recipe is for a supremely cheesy mac n cheese, where the pasta is swimming in cheese sauce 😉
Shavanna
I made this for the family and everyone ate it all and loved the taste. Doing this again soon! 5 stars for this recipe!
PATRICIA CALLEROS
I googled easy mac and cheese and I found this recipe. I used it because it didn’t require something that I didn’t already have at home. This is where my search ends. I loved it, my family loved and my very picky grandson loved it! This is the best macaroni and cheese ever!
Emily
Yum! Didn’t have any whole milk so I used almond milk with a little heavy cream. Used half sharp cheddar and half Monterrey jack because that was what I had on hand. Whole wheat macaroni, served with black pepper and cholula on top. Very good!
Sherry
This is so easy to make. Don’t be intimidated by making the roux on the stove, if you have all your ingredients pre-measured and use medium heat and take your time, it will come out perfect every time. This Mac and cheese was wonderfully creamy and delicious. Exact amount was perfect for four people.
Love this, I will keep this in my book!
Mark
Stumbled across this recipe, since I began doing more cooking during Covid. After making it the first time, I took the boxes of Mac and cheese from our house to the church food pantry. A simple, quick recipe with great texture and flavor. I use a combo of sharp white cheddar and Velveeta, which I think makes the sauce more creamy. Thanks again!
Heiðrún LÃf Reynisdóttir
Never had mac n cheese before. This was an amazing experience. I will definitely do it again.
Sonja
My 15 year old daughter made this tonight. Super easy and tastes wonderful! She plans to make it again for Christmas! It was a family hit for sure!
Anna
Made this as an emergency side for thanksgiving with Greek yogurt and Colby Jack cheese. It’s amazing, thank you very much! Saving for use again. It really is only 15 minutes.
Summer
I just made this delicious mac n cheese for Thanksgiving today and even though I am so busy cooking I had to take the time out to leave a comment. I doubled the recipe and used Gomiti pasta (a fatter elbow noodle) and it came out perfectly! This is hands down the best mac n cheese I’ve ever had! Thank you!
Jackie
Did doubling work out good? Serving it to 5 adults and 6 kids.
Laura
I double this recipe every week!
Sarah
Very yummy. Tried it tonight for the first time and followed directions but used mild cheddar. It was a bit on the rich side for my hubby and I, but I think it had to do with the cheese I selected. I’m lactose intolerant (yay for lactaid pills) and I’m not on the up and up with what cheese is good or not as I usually avoid dairy. To calm the richness I added green chili and bacon and we gobbled it up. Will definitely be using again, just need to try new cheeses.
Saira Khan
I made this last night as a trial run preceding both Thanksgiving and an upcoming holiday event at our home, and this is the most amazing Mac Attack I’ve ever made and probably ever had. The final product was luxurious and velvety like a bistro’s $20 dish and it took me under twenty minutes from beginning to end. For years, my default recipe has been Julia Moskin’s baked Creamy Macaroni and Cheese from NYTimes, but this recipe frees up my oven for the turkey and pie while simultaneously blowing the previous recipe out of the water. I can’t see myself ever deviating from this formula, again. Thank you so much for sharing this recipe and enriching the lives of my friends and family <3
Kristen Zishka
Hi what is a sharp cheddar cheese you recommended using?
Sweetmay
How can I break it down for a serving of 4 ?
Patrick Eakes
OMG… I used this recipe and used Couger Gold Cheddar made at Washington state university (only the best cheddar ever) and topped it with Dungeness Crab and basted it with melted butter,broiled it to a golden brown….. WOW! AMAZING! THANKS AGAIN!!!
Patrick
WOW! MMMMMMMMM
Naomi
When does the second cup of milk go in? 😥 otherwise, excellent!
Lori
Wow! That sounds amazing! Way to elevate it!
Ann Tournoux
This is the absolute best mac & cheese ever!!! I’ve never been a fan of this comfort food….until now.
Thanks so much for my new favorite side dish!
Camille
My new favorite Mac recipe. I add extra cheese and sprinkle almond flour on top for an extra crunch. I also put in broiler for a few minutes to brown on top!
Tatiyana
Can you reheat this in the oven? Please and thank you
Abby
Me and my mom never liked mac and cheese but when I made this we have it twice a week! Its sooo good kudos to you
China
I absolutely love it! I am such a picky eater. It was nice to find something I love. I have made this recipe 6 times and I love it more and more each time!
Ayana
Thank so so much for this recipe!!! I struggle with Mac and cheese and wasted money on expensive ingredients that amounted to awful tasting Mac and cheese. This recipe is a game changer, not only are the ingredients inexpensive, I was able to get a wave of approval from my family members (my brother went back for thirds!!). My little nephew also loved it. Easy to follow and delicious, bless you for this!!
Debra
Delicious! I needed a quick homemade mac and cheese recipe for my very hungry 20 month old grandson, and this came together in basically the same amount of time as the artificial-tasting, neon orange stuff but with a much better end result. I’ve made it a few times now and we like it with Greek yogurt when I use an extra sharp cheddar, but we actually like plain yogurt better if I use a milder cheddar or a Colby Jack (which my family loves). I ran out of milk the second time I made this, and thanks to the creaminess and zing from the yogurt, I was able to substitute some chicken broth for part of the milk without sacrificing flavor or texture. I know I’ll be making this recipe a LOT! Thanks!
Juliana
I made this recipe and it was so good! It was very creamy and delicious and super easy to make!
Laura
Thank you Juilana!
Jodi Chase
Thank You so so much, Laura, I’ve been trying new mac N Cheese recipes for years, when I mentioned I tried another new recipe my family response was not good. but all was Great after tasting, it’s simple I don’t know if it’s the sour cream or the little garlic powder I almost did not add as I didn’t want it to have a garlic taste and I was so surprise it added flavor to perfective. Finally my search is over, I have the RECIPE.
Very Happy Camper and will have to see what else you are cooking up.
Louisa
I made this with yogurt instead of sour cream. I also used a different cheese. I used Comté for a white mac and cheese. So true to use a proper cheese and don’t skimp. Makes a world of difference. Love this a recipe