Hot and creamy, this macaroni and cheese recipe delivers the warmth and coziness of Grandma’s kitchen straight to your belly. Real cheddar cheese is melted with milk and butter to create a thick, gooey sauce.
Each noodle is blanketed in cheesy perfection that caters to your comfort food needs, no matter what time of day. Eat it on its own, on top of a burger, or even as a pizza topping. It’ll be your best friend at dinner, lunch, snack time, or even breakfast!
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What is Macaroni and Cheese?
Mac and cheese, that gooey, cheesy covered pasta. It’s iconic. It’s delicious. And it’s everywhere. I’ve had mac and cheese on pizza, burgers, BBQ pork, and waffles. Bored by your dinner menu? Make something… anything… and throw some macaroni and cheese on top. Boredom eliminated! And as a bonus, you may have just created the latest mac and cheese masterpiece!
Thomas Jefferson is the one we need to credit with giving the gift of mac and cheese to the United States. But he isn’t the one who dreamed up the recipe. He brought it from France, where he was obsessed with all the pasta dishes they were serving, back in 1769. It must have been one of his favorite meals, because mac and cheese was on the menu at a state dinner in 1802, under his presidency.
But macaroni and cheese really surged in popularity when Kraft Foods released their boxed version in 1937. It was an easy, inexpensive, and filling dish that provided a need for many families during the Great Depression. That same product is still enjoyed today by countless kids, fun-loving adults, and college students… probably for the same reasons!
Where Did This Recipe Come From?
While Kraft mac and cheese was the only version that my kids would eat for years, I preferred the creamy, cheesy taste of homemade macaroni and cheese. I tinkered with different recipes for years, but I couldn’t find any that I really liked.
Surprisingly, my now-grown, mac-and-cheese-loving daughter (who once turned up her nose at every restaurant’s house mac and cheese) created this recipe. It’s a winner. I absolutely love its creamy sauce and mildly spiced flavor, and I’m sure you will, too.
How Can I Vary My Mac and Cheese?
One way you can vary this recipe is by using different varieties of cheeses. While everyone loves the cheddar cheese version, I do use whatever cheese I have in the house. We’ve had mozzarella, colby jack, pepper jack, and different combinations of the above. If you like a smoky mac and cheese, try incorporating gouda. For a smooth, nutty flavor, use Gruyere. Experiment and find the cheese or combination of cheeses you like the best.
Another way you can very mac and cheese is with add-ins. These can elevate a mac and cheese side dish into a full meal. These are some of my favorite combinations to mix in or serve on top of mac and cheese.
- Mix in bacon and jalapeno pepper for a hearty, spicy dish.
- Top mac and cheese with pulled pork or sloppy joe. Add a few crushed tortilla chips on top for crunch.
- Add-in sliced grilled chicken or leftover ham and a handful of peas for a full meal in a pot
- Add-in sliced cooked sausage and grilled peppers and onions for a yummy Italian twist
- Top buttered crushed corn flakes, Doritos, or Cheetos along with extra cheese and bake just long enough for the cheese to melt
- Add cooked broccoli or zucchini into your mac and cheese to get your veggie intake up in a delicious way
- Finally, try brushing a pizza crust with olive oil, then topping with mac and cheese. Bake until the noodles are barely browned. YUM!
Did we miss your favorite way to enjoy macaroni and cheese? Comment and let us know your favorite add-ins or toppers. We might include it in our list!
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Directions
- Cook pasta according to package directions. Drain and set aside.
- In a large, heavy-bottomed saucepan, make a roux with the butter and flour: melt the butter, then add the flour. Stir until it makes a bubbly paste. Add salt and pepper.
- Gradually add milk to the roux, whisking with each addition. You want it to be nice and thick. If you add too much milk at once, you’ll need to heat it longer to thicken it.
- Add shredded cheese. I like to do a handful at a time so I can stir it in as it melts. Cook over low heat, stirring, until all cheese is melted.
- Stir in the spices. Be sure to adjust these to your own palate.
- Add cooked pasta to the sauce mixture. Stir to combine.
What Should I Serve with Macaroni and Cheese?
- It’s a must-do side dish at every holiday dinner. We love it with Brown Sugar Glazed Ham
- Grilled Buttermilk Chicken is a classic, especially alongside mac and cheese
- Next to Jalapeno Popper Grilled Cheese, this cheesy delight can’t be beat!
Creamy Macaroni and Cheese
Difficulty: Easy10
servings5
minutes20
minutes25
minutesHot and creamy, this macaroni and cheese delivers the warmth and coziness of Grandma’s kitchen straight to your belly.
Ingredients
16 oz package pasta
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
Directions
- Cook pasta according to package directions. Drain and set aside.
- In a large, heavy-bottomed saucepan, make a roux with the butter and flour: melt the butter, then add the flour. Stir until it makes a bubbly paste. Add salt and pepper.
- Gradually add milk to the roux, whisking with each addition.
- Add shredded cheese. Cook over low heat, stirring, until all cheese is melted.
- Stir in the spices. Be sure to adjust these to your own palate.
- Add cooked pasta to the sauce mixture. Stir to combine.
Notes
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I love macaroni and cheese. Love your post
Thank you! It’s a staple on our table at every holiday and all the time in between!