Easy Homemade Mac and Cheese
Posted Apr 22, 2019, Updated Nov 11, 2024
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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 over and over 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.
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 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.
- 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. Also, to avoid grainy mac and cheese, I suggest buying a block of cheese and shredding it yourself. This ensures there are no stabilizers or additives in your cheese sauce.
- 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!
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 fast-paced once you start cooking, so it’s important to have all the ingredients measured and ready to go.
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).
Then whisk in the dry ingredients (flour, salt and garlic powder) until the mixture is smooth. Let it cook (you will see it bubbling) for about 60 seconds.
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.
Add the cheese & whisk until smooth
Then, 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!
Add the 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 often 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 homemade chicken nuggets or healthy Sloppy Joes.
Yes! Making this mac and cheese recipe gluten-free is very 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!
I’ve been asked this question countless times in the past 8 years, so I created this recipe for crock pot mac and cheese that is moist and creamy and perfect for serving a crowd!
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Easy Homemade Mac and Cheese Recipe
Ingredients
- 8 ounces elbow macaroni uncooked
Cheese Sauce:
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder (optional but recommended)
- 1 cup whole milk
- ¼ cup sour cream or Greek yogurt
- 8 ounces shredded cheddar cheese (2 cups)
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.
Assemble & Serve
- 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried a LOT of mac n cheese recipes (probably about 7 different kinds). I’ve made baked ones, one’s that had a crunchy topping, some that requires me to use cheese that costs more than my bottle of wine…. but this, by far, is my family’s favorite! My husband said it tastes JUST like his mom’s mac n cheese that she used to make. 5 out of 5 kids (all between ages of 2-21) say they crave it now. And me? Well, I don’t eat mac n cheese much, so I just get the pleasure of how simple and quick this recipe is! I’m actually making it tonight for my daughter’s “last meal at home” before she goes BACK to college. They absolutely love it! Thank you for sharing!
Yes this worked great when we were running out of food and it tastes great. It was easy to make and delicious
I always make this on nights when groceries are scarce! LOL! I’m so glad you love it!
This is my fav mac and cheese of the moment! I make with whole wheat pasta and greek yogurt to offset the guilt of a second helping! I’ve done with cheddar/american and a pizza blend/american so far. I add a few dashes of hot sauce to enhance the flavor but not enough for the kids to realize. To reheat add a little milk or half and half and a teaspoon of creamcheese, stir when hot, it comes out perfect!
This. Is. Amazing. Thank you SO much for sharing this. I was babysitting and we got hungry and craving M&C and I made this and we LOVE it. It’s so creamy and delicious, I can’t wait to make this again.
I have made this several times. I substitute cream cheese for the yogurt. My husband loves it. It’s my go to side dish for him. I do not eat dairy, but always looking for something easy to make for him. I have made a double batch and frozen the rest in individual serving, works really aell..
What a yummy substitution! I need to try that!
Fabulous recipe! Made it and it’s so yummy! Thank you very much!
I made this the other night and it was so good and super easy to make! However, it is quite rich so I would soggest throwing in some bacon bits and/or broccoli to cut the richness. Other than that, its great and I defiently reccomend!
ABSOLUTE DELICIOUSNESS! Everyone loved it!! This was not planned so the cheeses I had on hand were cream cheese, american cheese, and I freshly graded a block of sharp cheddar and a block of parmesan. I doubled this recipe as my box of large elbow macaroni was 16 oz and it came out so smooth and soft and creamy. It was really very beautiful but I did not take a picture!! I didn’t see your request until just now. It truly didn’t stick around long enough to take a pic!!
Very very tasty. Perfect recipe, thank you. I think I would skip the touch of garlic but otherwise you were right on the money!! Just loved it1. PAH
Absolutely delicious! I had some flaked Parmesan, Romano and asigeo cheese on hand so I tossed some in there for kicks and giggles. Came out so creamy!
I’m VERY picky about Mac and Cheese. This is delicious when used with the Mac and 3-cheese blend that’s on sale at Costco right now. I’ve learned my lesson–no need to over-complicate Mac and cheese. This is delicious and quick!
I made this tonight with the same cheese from Costco and I think the fontina makes a huge difference!
I also used half & half instead of milk (I cut the amount a little because of the higher fat content, about 2/3 cup) and a light sour cream because it’s what I had on hand. A little toooo creamy for my taste but it was still excellent and really quick and simple to do! I’d eat it again the same way but maybe add a little higher ratio of pasta to sauce next time I try it. Either way it was still very good, just seemed like mine.came out about 50/50 sauce to pasta and was more like eating sauce with pasta in it instead of the other way around. I know a lot of people would love it this way. Flavor was incredible and good though!