Perfectly creamy and cheesy mac and cheese that takes only 30 minutes to make on the stovetop. There are three kinds of cheese in this recipe for the best flavor and creaminess. Nothing is more comforting than a bowl of homemade mac and cheese, especially when it’s so easy and only takes about 30 minutes.
There is something so comforting about pasta and cheese combined together in a creamy delight and there is more. Try my Baked Mac and Cheese and Cauliflower Mac and Cheese.
Use cornstarch or all-purpose flour. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken. The heat will also remove the raw flour taste. You can add more thickening agent until the cheese sauce reaches your desired thickness.
The Most Comforting Dish
Mac and cheese is my weakness. Pasta on its own is only okay but combine it with lots of cheese, and it’s perfection.
Luckily, my family agrees and I’ve had many years of practicing the cheese combinations and spices. I have a favorite cheese combination for my macaroni and cheese, so I highly recommend that you try this one. But of course, you can play around with your favorite cheese as well.
When choosing cheese, remember how well it melts, how smooth it melts, and the flavor. If you want sharper, stronger flavors, then choose sharp cheeses. Remember that the harder the cheese, the lower melting point. Parmesan and other hard cheeses don’t melt as well. Hard cheese can be a flavor addition but not the main cheese.
For smoother melted cheese, choose cheeses like cheddar, Monterrey Jack cheese, Colby Jack, and even Mozzarella. These cheeses all melt very well because they are not soft cheeses and not too hard.
My favorite cheese combination for a classic mac and cheese is extra sharp cheddar, Monterrey Jack cheese, and a little cream cheese. Sharp cheddar provides great sharp flavor, Monterrey Jack melts beautifully but also has extra flavor, and cream cheese provides extra creamy texture.
When making mac and cheese, don’t forget to add a little paprika for that special flavor pop.
Macaroni Pasta – You could also use small pasta shells if you’d prefer. You just need small pasta that has a nice shape so it’ll grip the cheese.
Salt – use about 1 tablespoons of coarse salt to add to 2-2.5 quarts of boiling water, before adding pasta. Note that if you are using table salt, use less. (Don’t cringe, most of that salt will go away with the drained water.)
Butter – it’s always best to use unsalted butter to control the amount of sodium.
Garlic Cloves – fresh garlic will yield much better flavor than pre-minced.
Flour – all-purpose flour is what you’ll need to help thicken the consistency of the sauce.
Milk – use 2% or whole milk for the creamiest consistency.
Cream Cheese – this ingredient works in tandem with the milk to thicken the sauce into a creamy, decadent consistency.
Cheeses – For this simple homemade mac and cheese recipe, I use a combination of sharp cheddar cheese for flavor and Monterrey Jack cheese for smooth and creamy texture. Make sure to get a block of cheese and grate it yourself!
See recipe card for complete information on ingredients and quantities.
Cook macaroni according to the package instructions in salted water, drain, and set aside.
While pasta is cooking, grate cheese and start to prepare the cheese sauce:
Melt butter in a large pot over medium heat. Whisk in flour (1) and once it’s combined, start pouring in milk (2) while constantly stirring. Keep whisking slowly until all incorporated.
Cut cream cheese into small pieces and add it to the pot (3). Stir and let cream cheese mix into the sauce. Add cheeses, one handful at a time (4), while slowly stirring (5).
Season with paprika, salt, and pepper (6). Once all cheese is melted and smooth, add pasta (7). Stir until all completely combined (8). Let it cook on medium-low for a couple of minutes and serve. The point if to heat the mac and cheese through after adding the pasta.
PRO TIP: Never let the cheese sauce or mac and cheese boil! Cook the cheese sauce over medium to medium-low heat to let the milk heat through and the cheese melt. After adding the pasta, you will only cook for additional couple of minutes to heat up the pasta.
Make It Lactose Free:
Did you know that you can easily enjoy mac and cheese even if you a lactose free? Many people who are lactose intolerant are actually not aware that they can still eat cheese. Cheese that is aged 6 months and longer is naturally lactose free through the aging process.
Soft cheeses like blue cheese, Brie, feta, cream cheese, and a few others are not lactose free but cheeses like cheddar, Parmesan, Monterrey Jack cheese and even some Mozzarella are lactose free.
Many brands will put lactose content right on the label, under the nutritional information. Look for words like “contains 0g of lactose per serving.” If the wording is not there, you can look at sugar content. If sugar is 0g, that will indicate there is very low chance for lactose.
Cream cheese can be substituted for vegan (plant-based) cream cheese. I haven’t tried all brands but a few brands that I’ve tried do melt and mix into the sauce well.
Instead of regular milk, use lactose free milk. (Tip: Fairlife brand is not as sweet as Lactaid. I recommend that one in savory dishes.)
Most likely the cause of cheese sauce separating is overheating! Never let your cheese sauce or milk boil. Cook over medium to medium-low heat the whole time. Don’t over-cook either, as soon as the cheese is melted and smooth, add in pasta. As soon as pasta is heated through, take the pot off heat.
Your cheese sauce can be grainy if the flour didn’t get a chance to cook well and thicken the milk or the type of cheese you used. It’s always best to get a good brand of cheese and use a BLOCK not pre-shredded cheese. Pre-shredded cheese always had additives like separators and preservatives that will affect the texture of your sauce. When letting the milk heat through, before adding the cheese, make sure you give it several minutes to heat through completely and thicken. Don’t add cheese too soon.
When choosing cheese, remember how well it melts, how smooth it melts, and the flavor. If you want sharper, stronger flavors, then choose sharp cheeses. Note that the harder the cheese, the lower melting point. Parmesan and other hard cheeses don’t melt as well. Hard cheese can be a flavor addition but not the main cheese.For smoother melted cheese, choose cheeses like cheddar, Monterrey Jack cheese, Colby Jack, and even Mozzarella. These cheeses all melt very well because they are not soft cheeses and not too hard. My favorite cheese combination for a classic mac and cheese is extra sharp cheddar, Monterrey Jack cheese, and a little cream cheese.
Can you use cornstarch instead of flour to make a roux?
FAQ
Can I use cornstarch to thicken mac and cheese?
Can cornstarch substitute for flour?
What does starch do in mac and cheese?
What is the purpose of flour in mac and cheese?
Is cornstarch better than flour for Mac & Cheese?
Cornstarch Vs. Flour for Mac and Cheese When appropriately used, cornstarch and flour both work well for thickening soups. Remember that cornstarch is a better thickener since it can absorb more water. On the other hand, flour is preferable when used in large quantities to prevent flavor imbalances.
What is a substitution for cornstarch?
Flour is used as a thickener in many of the same recipes that cornstarch is used. Another option would be rice flour that is made from milled rice. It has a consistency similar to wheat flour which makes it a great alternative as a thickener where wheat flour also works well. Among other options, such as: tapioca, potato starch, mandica flour, linseed flour. The choice will depend a lot on the type of preparation.
Can you use cornstarch to make Mac & Cheese?
You can either use cornstarch, the conventional choice, or flour. While you can make a pack of Kraft mac and cheese with water, this is not the same as a homemade variant—splashed with a yummy cheese sauce. But, what is a cheese sauce?
Can you stir Mac and cheese after adding flour?
Not stirring mac and cheese after adding flour – This particular mistake is made to avoid clumping, but the fact of the matter is that you shouldn’t be tempted to mix your pasta too much (if at all) with a spoon or spatula as this will make it pasty instead of creamy.