In just 20 minutes, this Easy Mac and Cheese transforms pantry basics into a creamy, comforting bowl of homemade goodness. It uses a combination of classic ingredients to create the quickest and easiest dinner or side dish in just one pot!
For more mealtime magic, try one of our other one pan dinner recipes that the family will love!
There isn't an easier macaroni and cheese than this! It's time to switch out the dry powder cheese packet in that boxed mac n cheese for this classic homemade version of easy mac and cheese. It's supremely creamy, ultra cheesy and, best of all, is cooked in just one pot! No reason to spend time doing extra dishes.
The ultimate comfort food of my childhood was baked mac and cheese, but some nights are just too busy to make it. So on those crazy weeknights I started making this easy Macaroni and Cheese instead. And let me tell you… it's absolutely the perfect recipe for a quick and simple meal that still tastes like you tried really hard. 🤣
The original recipe is inspired by RecipeTin Eats Stovetop Macaroni and Cheese, but modified to make 1 lb of pasta and include fresh onion and garlic. Take 20 minutes tonight to give it a try! It's also a great addition to your Easter recipes and Thanksgiving recipes for an easy side dish everyone will love.
This was very creamy, cheesy and had a good flavor. Easy to make.
⭐⭐⭐⭐⭐ - Darla
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Ingredients for easy mac and cheese
- Butter: Salted or unsalted is fine, but if you use salted be sure to taste the pasta before adding extra salt at the end.
- Onion: A yellow or sweet onion is best for the flavor in this recipe. If you need a quick substitute feel free to use onion powder.
- Garlic: I use pre-minced garlic to make the recipe even faster and easier. In a pinch we use garlic powder.
- Flour: All-purpose flour will be made into a roux with the onion and butter, which will help the sauce thicken.
- Mustard powder (dry mustard): This is a secret ingredient that adds a little extra depth of flavor and rounds out the whole dish. I never make mac and cheese without it!
- Milk: You can make this with whole milk or use 1-2% for a little less fat.
- Water: The water adds enough liquid for the pasta to cook to al dente right in the sauce.
- Macaroni: Elbow macaroni is the traditional pasta used and is the perfect size for cooking fast in the sauce.
- Mozzarella cheese: Fresh mozzarella melts better than the pre-shredded cheese. Use the low-moisture, firm mozzarella block found near the other blocks of cheese.
- Sharp cheddar cheese: Sharp cheddar is what gives this mac and cheese the best flavor. You can use medium cheddar, but I highly recommend sharp.
- Salt and black pepper: Just a bit at the end to bring out the rest of the flavors.
Helpful kitchen tools
How to make easy mac and cheese
Cook the onions and garlic: Melt the butter in a large saucepan or dutch oven over medium heat. Cook the onion and garlic in the melted butter for 3-4 minutes, or until translucent.
Make the roux: Add the flour and mustard powder to the pot and whisk constantly for 30-60 seconds.
Add liquid: Slowly add a little milk at a time, whisking constantly, until a thick slurry forms. Then continue adding the milk and water slowly, whisking to incorporate it without leaving any lumps or until the white sauce is smooth.
Cook noodles: Add the pasta and bring the pot to a simmer for 10-12 minutes, or until the noodles are tender.
Stir in cheese: Remove the pot from the heat, then add in the cheese a few handfuls at a time. Stir until the cheese melts completely. It's the combination of cheeses that makes this a flavorful and creamy cheese sauce.
Serve: Taste and season with salt and pepper if needed.
Variations
- Add in crumbled bacon
- Top with bbq sauce or hot sauce
- Add in cayenne pepper or chili flakes
- Use garlic powder or onion powder in a pinch
- Use small shells or penne in place of the elbow macaroni
- For more vegetables try adding in frozen mixed veggies
How to serve macaroni and cheese
Homemade easy macaroni and cheese is so versatile it can be served as a main dish or as a side dish. It also is just as great for a weeknight dinner or taken to a potluck. Here are a few ideas either way.
Sides when mac and cheese is the main dish
- Salad (like this fresh spinach salad) or fresh cut vegetables
- Fresh fruit or fruit salad
- Roasted broccoli or brussel sprouts
- Baked beans
Main dishes when mac and cheese is the side
- BBQ - Try this smoked tri tip or this Slow Cooker Barbecue Beef!
- Rotisserie chicken (I love the ones from Sam's or Costco!)
- Fried chicken- like this incredible hot honey chicken.
- Chicken fingers, nuggets, or tenders
- Meatloaf
- Sandwiches- a couple of our favorites are this raspberry BBQ sandwich or this juicy tri tip sandwich.
For a crowd
Easy homemade macaroni and cheese is always a crowd-pleaser whether as a main course or easy side dish! This recipe serves 6 for dinner. If you want to serve more, you can double the recipe. But be sure to use a very large pot so you don't end up with an overflowing pot.
FAQs
I highly recommend sticking to mozzarella and sharp cheddar. It's the perfect combination of melty, creamy cheese and good flavor. If you need different cheeses as a substitute, you can use mild cheddar, colby jack, monterey jack, or pepper jack.
Stovetop macaroni and cheese tends to be best served fresh, but there are a few tricks for making it ahead. First, if you plan on reheating it undercook it just slightly so the noodles don't get too soft later. Also, add an extra handful of cheddar cheese when first making it; then add a good splash of warm milk when you reheat it to restore the creaminess (the extra cheddar helps it keep its flavor even after adding extra milk later).
This recipe can technically be frozen, however it does not turn out nearly as saucy or creamy. We prefer this make-ahead macaroni and cheese for that. If you do freeze it, wrap it tightly in plastic wrap then foil and freeze for up to 3 months. For best results thaw it completely before reheating. When reheating, add some hot milk and shredded cheddar cheese to restore the creamy cheesy sauce.
If stored in an airtight container, mac and cheese typically lasts 3-4 days in the fridge. To reheat, warm it in the microwave. Near the end of the warming, add a splash of milk and a bit of cheddar cheese. Continue microwaving and stirring until hot and creamy.
Tips and tricks
- Shred your own cheese - really! Pre-shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor.
- Whisk constantly when adding the milk and add it slowly. If you add it all at once, it won't incorporate into the flour mixture, leaving lumps of flour in the sauce.
- If you can't serve this right away (i.e. you're taking it to a party, your kids are home late from practice, etc) leave it covered to keep warm. Then thin it with a bit of hot milk to restore the creamy sauce. If it starts to lose its flavor as you add milk, add more shredded cheddar to the hot pasta and stir until melted.
Other great recipes
- Baked Macaroni and Cheese - A longer macaroni and cheese recipe, but so worth every minute! It gets golden brown, is irresistibly delicious, and is great for making and freezing ahead. A favorite recipe of the whole family.
- 25 Minute Lemon Broccoli Pasta - Another easy weeknight dinner, this recipe is tasty enough to serve to guests yet simple enough to make for the family.
- Chicken Piccatta Pasta - This is an Italian classic turned into a delicious pasta. It's great for serving guests and always gets rave reviews.
- Ground Beef Pasta Recipe - A delicious and easy dinner that takes just one pot and thirty minutes!
- Hot Honey Skillet Corn Recipe - A ten minute side dish that's bursting with sweet and spicy flavor.
Recipe
Easy Mac and Cheese (20 Minutes +One Pot!)
Ingredients
- 7 tablespoon butter
- ½ large onion finely diced
- 2 teaspoon garlic minced
- 6 tablespoon flour
- 1 teaspoon mustard powder
- 4 cups milk
- 4 cups water
- 1 lb elbow macaroni
- 2 cups (5 oz) mozzarella cheese shredded
- 2 cups (5 oz) sharp cheddar cheese shredded
- ¾ teaspoon salt add or decrease depending on taste
- ½ teaspoon pepper
Instructions
- Melt the butter in a large saucepan over medium-high heat. Cook the onion and garlic for 3-4 minutes, or until translucent.7 tablespoon butter, ½ large onion, 2 teaspoon garlic
- If not done already, shred the cheese while the onion and garlic cook. Combine the milk and water in a separate measuring cup.4 cups milk, 4 cups water
- Add the flour and mustard powder to the pot and whisk constantly for 30-60 seconds.6 tablespoon flour, 1 teaspoon mustard powder
- Slowly add a little milk/water mixture at a time, whisking constantly, until a thick slurry forms. Then continue adding the milk and water slowly, whisking to incorporate it without leaving any lumps.
- Add the pasta and bring the pot to a simmer for 10-12 minutes, or until the noodles are tender.1 lb elbow macaroni
- Remove the pot from the heat, then stir in the cheese a few handfuls at a time. Taste and season with salt and pepper if needed.2 cups (5 oz) mozzarella cheese, 2 cups (5 oz) sharp cheddar cheese, ¾ teaspoon salt, ½ teaspoon pepper
Notes
- Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor.
- Whisk constantly when adding the milk and add it slowly. If you add it all at once, it won't incorporate into the flour mixture, leaving lumps of flour in the sauce.
- If you can't serve this right away (i.e. you're taking it to a party, your kids are home late from practice, etc) leave it covered to keep warm. Then thin it with a bit of hot milk to restore the creamy sauce. If it starts to lose its flavor as you add milk, add more shredded cheddar to the hot pasta and stir until melted.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Darla says
This was very creamy, cheesy and had a good flavor. Easy to make. I used whole wheat macaroni elbows and even used cashew milk. It turned out great. We enjoyed it with instant pot glazed carrots on the side.
Danielle says
We love to hear that, and thanks for including your substitutions. That's very helpful!
Ryan says
I just made this last night. This is a good recipe and easy to make! Thanks for the tip about shredding your own cheese for this. I never knew about pre-shredded cheese being coated. So I took your advice and shredded it on my own. It turned out perfect. Maybe next time I'll add some chicken to it like the above commenter mentioned.
Danielle says
Thanks for the feedback! If you end up trying it with chicken, please let us know how that turned out.
Aspen says
This is super easy and delicious. It’s not too watery! My favorite way to eat this is with some chicken breast cooked with creole seasoning, chopped up, and mixed in. So good!
Misty says
Glad you loved it! I love serving it with chicken as well!