I’ve made mac and cheese more times than I can count. When you’ve got a house full of kids and about 15 minutes to get dinner on the table, you learn quickly what works and what doesn’t. That’s how this mac and cheese became a go-to in our kitchen. It’s creamy, cheesy, and comforting in all the right ways without any of the boxed stuff or artificial shortcuts.
If you’re anything like me, you want meals that are quick but still feel made with care. This recipe delivers that rare mix of speed and satisfaction. No oven. No stress. Just a warm bowl of real, rich, cheesy goodness that even the pickiest eater will love. Let’s dive in.
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Why You’ll Love This Recipe
- Ready in 15 Minutes: No need to preheat the oven or wait around. This stovetop version comes together fast, making it perfect for busy weeknights or last-minute cravings.
- Real Cheese, No Powders: Say goodbye to neon orange packets. This recipe uses real shredded cheddar for that rich, velvety texture and bold flavor that boxed mac just can’t touch.
- Kid-Approved, Parent-Loved: It’s creamy and mild enough for toddlers but flavorful enough that adults actually want seconds. A win for the whole table.
- Only 8 Ingredients: No long grocery lists. Just simple pantry staples you probably already have on hand.
- Customizable and Flexible: Want to throw in broccoli, bacon, or even hot dogs? Go for it. This base recipe plays well with add-ins, making it endlessly adaptable.
Ingredients You'll Need
- Elbow Macaroni – Classic choice for a reason. It holds onto the cheese sauce perfectly. Other small shapes like shells or rotini also work well.
- Butter – Adds richness and starts the base for your cheese sauce. Use salted or unsalted, depending on your taste.
- All-Purpose Flour – Helps thicken the sauce. You can swap it with cornstarch or a gluten-free flour if needed.
- Milk – Whole milk gives the creamiest result, but 2 percent or even half and half work too. The richer the milk, the creamier the sauce.
- Sour Cream or Greek Yogurt – Adds a slight tang and creamy boost. Either works well, so go with what’s in your fridge.
- Cheddar Cheese – Go for sharp or medium cheddar and shred it fresh if you can. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Garlic Powder (Optional) – A little goes a long way. This adds a subtle depth without overpowering the cheese.
- Salt – Just enough to enhance the flavor without overdoing it. Remember to salt your pasta water too.
📌 Note: You’ll find all ingredient measurements listed below in the recipe card.
How to Make Mac and Cheese
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil. Add your elbow macaroni and cook according to the package directions. Drain it, but don’t rinse. You want the starch to help the sauce stick later.
Step 2: Make the Roux
In the same pot (less cleanup this way), melt the butter over medium heat. Once it’s fully melted, whisk in the flour, salt, and garlic powder. Keep whisking for about a minute until it starts to bubble and thicken slightly. This is your flavor base.
Step 3: Add Milk and Sour Cream
Slowly pour in the milk while whisking to avoid lumps. Then add the sour cream or Greek yogurt and keep whisking until the sauce looks smooth. Let it cook for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Don't let it boil or it might curdle.
Step 4: Stir in the Cheese
Lower the heat. Add the shredded cheddar and stir until it melts completely into a silky, smooth sauce. Taste it and adjust the seasoning if needed.
Step 5: Combine and Serve
Add the drained macaroni to the pot. Stir well so every noodle is coated in that cheesy goodness. Let it sit for a couple of minutes to thicken slightly before serving.
Pro Tips from My Kitchen
✓ Shred Your Own Cheese – It’s tempting to grab pre-shredded cheese, but trust me, block cheese melts way better. Pre-shredded has additives that can make your sauce grainy instead of smooth.
✓ Don’t Skip the Salted Pasta Water – This is one of the easiest ways to level up flavor. It’s the first chance to season your dish, and it really makes a difference.
✓ Whisk Like You Mean It – When making the roux and adding milk, don’t stop whisking. It keeps the sauce smooth and helps avoid any clumps.
✓ Use Whole Milk for Creamiest Results – You can use lower-fat options, but if you want that ultra-creamy, diner-style texture, whole milk or half and half are the way to go.
✓ Let It Sit Before Serving – Once everything’s combined, give it a few minutes off the heat. The sauce thickens slightly and clings better to the pasta, making every bite extra satisfying.
✓ Double the Batch – This mac and cheese disappears fast. If you're feeding more than four people or want leftovers, just double everything and thank yourself later.
Frequently Asked Questions about Mac and Cheese
Yes. While elbow macaroni is traditional, shapes like shells, rotini, or bowties work great too. Just avoid long noodles like spaghetti, which don’t hold the sauce as well.
This usually happens if the sauce gets too hot or if you use pre-shredded cheese. Stick to low heat when adding the cheese and shred it fresh for the smoothest results.
You can, but it’s best served fresh. If making ahead, store it in an airtight container in the fridge and reheat gently with a splash of milk to restore the creamy texture.
Technically yes, but the texture might change after freezing and reheating. If you want a freezer-friendly version, a baked mac and cheese holds up better.
Try mixing in cooked chicken, steamed broccoli, crispy bacon, or even a handful of peas. This recipe is flexible, so feel free to get creative.
Homemade Mac and Cheese Recipe
Ingredients
- 8 ounces elbow macaroni uncooked
- 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 about 2 cups
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions. Drain without rinsing.
- In the same pot, melt butter over medium heat. Whisk in flour, salt, and garlic powder. Cook for about 1 minute until it bubbles slightly.
- Slowly pour in milk while whisking constantly to avoid lumps. Add sour cream or Greek yogurt and whisk until smooth. Cook 3–5 minutes until thickened but not boiling.
- Reduce heat to low. Add shredded cheddar cheese and stir until completely melted and smooth. Taste and adjust seasoning if needed.
- Add cooked macaroni to the cheese sauce. Stir well to coat. Let sit for a few minutes before serving to allow sauce to thicken.
Notes
- Shred your own cheese for the smoothest sauce.
- Pre-shredded cheese contains anti-caking agents that can affect texture.
- Don’t skip salting the pasta water—it adds key flavor.
- Whole milk or half and half give the creamiest result.
- Want variety? Stir in steamed broccoli or diced cooked chicken for a twist.
- Double the batch to feed a crowd or save leftovers.
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