Get this recipe sent to your inbox, plus
new home-style recipes from An Amateur Cook every week.
There are days when I plan elaborate meals.
And then there are days when I stare into the fridge like it personally offended me.
This macaroni and cheese was born on one of those second kinds of days. I had exactly one box of elbow macaroni, a block of cheddar, and just enough milk to make something happen. I did not want fancy. I wanted comfort. The kind that feels like socks straight out of the dryer.
I remember standing at the stove, stirring butter and flour, thinking, “Please do not let this turn into glue.” I am not a trained chef. Roux sounded intimidating the first time I heard it. But once I realized it was just butter and flour hanging out in a pan together, I relaxed.
And when that cheddar melted into the sauce and turned silky and smooth, I knew I had something good.
Not gourmet. Not revolutionary. Just honest, simple mac and cheese that tastes like it is trying to take care of you.
Why I Cannot Stop Making It
• Easy Wins: This is one of those recipes that makes you feel capable. Even on a chaotic day, you can pull this off.
• Pantry Friendly: Most of the ingredients are things I already have. No last minute grocery sprint required.
• Comfort in a Bowl: It feels like childhood, but better because you made it yourself.
• Creamy Without Being Fancy: No complicated ingredients. Just milk, cheese, butter, and pasta doing their thing.
• Fast Enough for Weeknights: You can have this on the table in about 20 minutes.
• Customizable Mood Food: Add-ins, spices, different cheeses. It adapts to how you feel.
• Leftovers Are Still Great: Some foods fall apart the next day. This one holds up.
• It Makes People Smile: I have never seen someone frown at a bowl of mac and cheese.
Ingredients You Will Need
• 1 (8-ounce) box elbow macaroni • ¼ cup butter • ¼ cup all-purpose flour • ½ teaspoon salt • Ground black pepper to taste • 2 cups milk • 2 cups shredded Cheddar cheese
A Quick Kitchen Check Before You Start
• Grate the Cheese First: It melts more smoothly and faster if it is ready to go.
• Warm the Milk Slightly: Cold milk works fine, but slightly warmed milk blends easier into the sauce.
How I Make It Without Overthinking It
• Boil the Pasta: Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for about 8 minutes until tender but still slightly firm.
• Start the Sauce: While the pasta cooks, melt butter in a saucepan over medium heat.
• Add Flour and Seasoning: Stir in flour, salt, and black pepper. Keep stirring until smooth and slightly thickened, about 5 minutes.
• Slowly Add Milk: Pour in milk gradually, stirring constantly. Cook until smooth and bubbling, about 5 minutes.
• Melt the Cheese: Add shredded Cheddar and stir until fully melted and creamy.
• Combine Everything: Drain the macaroni and fold it into the cheese sauce until evenly coated.
• Serve Hot: Spoon into bowls and do not wait too long. It is best when it is fresh and creamy.
Tips and Tricks I Learned the Messy Way
• Do Not Rush the Flour Step: The butter and flour need a few minutes together. If you rush it, the sauce can taste pasty.
• Stir Constantly When Adding Milk: I once walked away for thirty seconds. That was enough for a lumpy situation.
• Lower the Heat Before Adding Cheese: High heat can make cheese turn grainy instead of smooth.
• Taste Before Salting More: Cheese already brings salt. I have oversalted this before. It is not fun.
• If It Thickens Too Much: Add a splash of milk and stir gently. It loosens right up.
• Freshly Shredded Cheese Wins: Pre-shredded works, but it sometimes has anti-caking agents that affect melt.
• Do Not Overcook the Pasta: Slightly firm is good. It will soften more when mixed with sauce.
• Let It Sit for a Minute Before Serving: Just a minute. It thickens slightly and feels even creamier.
Variations You Will Enjoy Trying
• Add a Crunchy Top: Sprinkle breadcrumbs on top and broil for a few minutes.
• Mix in Cooked Bacon: Because bacon makes most things better.
• Spice It Up: Add a pinch of smoked paprika or a dash of hot sauce.
• Blend Cheeses: Try mixing Cheddar with mozzarella or Monterey Jack.
• Stir in Steamed Broccoli: Adds color and makes it feel slightly responsible.
• Turn It Into a Bake: Transfer to a baking dish and bake until bubbly on top.
• Add Garlic Powder: Just a pinch gives extra depth.
• Make It Creamier: Swap a little milk for half-and-half if you are feeling indulgent.
Storage and Leftover Tips
• Cool Before Storing: Let it come to room temperature before sealing it up.
• Fridge Friendly: Keeps well for up to 4 days in an airtight container.
• Reheat Gently: Warm on the stove with a splash of milk to bring back creaminess.
• Microwave in Intervals: Stir between short bursts to avoid drying out.
• Do Not Freeze If You Can Avoid It: The texture changes and gets grainy.
• Add Fresh Cheese When Reheating: A small handful brings it back to life.
• Cover While Reheating: Keeps moisture from escaping.
• Stir Often: Heat evenly for best results.
Simple Macaroni and Cheese Recipe
Crispy baked eggplant layered with rich marinara and melted mozzarella for a comforting Italian-style classic.
Wash the eggplant and slice into ½-inch thick rounds.
Place slices in a colander, sprinkle with salt, and toss to coat.
Let sit for 45 minutes to release excess moisture.
Shake the colander and press slices between paper towels to remove remaining liquid. Do not rinse.
Place eggplant slices in a zip-top bag with flour and toss to coat evenly.
Beat eggs in a bowl.
In another bowl, combine breadcrumbs, Parmesan, garlic powder, and parsley flakes.
Dip each floured slice into the egg, then coat thoroughly in breadcrumb mixture. Set aside.
Preheat oven to 425°F (220°C). Place two baking sheets in the oven while it preheats.
Remove hot baking sheets, line with parchment paper, and spray with non-stick spray.
Arrange eggplant slices in a single layer and lightly spray the tops.
Bake for 30 minutes, switching rack positions halfway through.
Reduce oven temperature to 350°F (175°C).
Spray a 9×13-inch casserole dish with non-stick spray.
Spread 1 cup marinara sauce on the bottom.
Add a layer of baked eggplant slices.
Top with 1 cup marinara and 1 cup mozzarella.
Add remaining eggplant, followed by remaining marinara and mozzarella.
Bake for 30 minutes until cheese is melted and bubbly.
Garnish with fresh parsley if desired and serve warm.
How I Like to Serve This Dish?
• On Its Own: Sometimes a big bowl is all you need.
• With a Simple Salad: Something fresh balances the richness.
• Next to Grilled Chicken: Makes it feel like a full dinner.
• With Roasted Vegetables: Adds texture and color.
• As a Side at Gatherings: It disappears fast.
• With Extra Black Pepper on Top: That little bite makes a difference.
• With a Splash of Hot Sauce: If you like a little heat.
• Straight From the Pot: No judgment here.
FAQs
Can I use a different pasta shape: Yes, just keep the size similar so it cooks evenly.
Can I use pre-shredded cheese: You can, but freshly shredded melts better.
Why is my sauce lumpy: Usually from adding milk too fast or not stirring enough.
Can I make it ahead of time: Yes, but add a splash of milk when reheating.
What if it is too thick: Stir in more milk gradually.
Can I use plant-based milk: Yes, though flavor and texture may change slightly.
Can I add other seasonings: Absolutely. Make it yours.
How do I keep it creamy: Avoid high heat once the cheese is added.
The Last Bite
Simple macaroni and cheese is not trying to impress anyone.
It is just there when you need it.
If your sauce turns out a little thick or a little thin the first time, welcome to the club. Mine did too. Stir, adjust, try again. That is half the fun.
And if all else fails, add a little more cheese. That has never hurt anybody.
Leave a Reply