Indulge in creamy, homemade mac and cheese that’s rich, comforting, and endlessly satisfying.
Packed with protein from real cheddar and a blend of milk and half-and-half, this dish delivers a balance of wholesome nutrients and decadent flavor.
Quick to prepare and perfect for everyday meals, it’s a family-friendly favorite that’s ideal for cozy weeknight dinners or effortless meal prep.
30-Minute Creamy Mac and Cheese
Equipment
- 1 oven-safe skillet
- 1 8×8-inch baking dish
- 1 rotary cheese grater
Ingredients
- ½ lb 225 g uncooked elbow macaroni
- 3 tbsp 43 g butter
- 2 tbsp 16 g all-purpose flour
- ½ tsp salt
- ⅛ tsp ground black pepper
- 1 ½ cups 360 ml milk, any kind
- ¾ cup 180 ml half-and-half
- 2 ½ cups 250 g shredded cheddar cheese
Instructions
- Preheat and Prepare the Baking Dish: Before starting on the pasta or sauce, preheat your oven to 325°F (163°C). This ensures the oven is ready once the macaroni and cheese is assembled. Lightly grease an 8×8-inch (or similarly sized) baking dish with butter or nonstick spray. A thin layer of grease prevents sticking and helps the cheese brown evenly on top during baking.
- Cook the Macaroni to Al Dente: Bring a large pot of salted water to a rolling boil. Add the uncooked elbow macaroni and cook according to the package instructions, aiming for an al dente texture—soft on the outside but still slightly firm in the center. This prevents the pasta from becoming mushy when baked. Once cooked, carefully drain the macaroni in a colander and set aside. Do not rinse, as the starch on the pasta helps the cheese sauce adhere.
- Melt the Butter for the Roux: In a medium saucepan over medium heat, melt 3 tablespoons of butter until fully liquefied. Butter serves as the fat base for the sauce, creating a smooth, creamy texture. Stir occasionally to prevent browning or burning.
- Create the Flour Mixture (Roux): Once the butter is melted, add 2 tablespoons of all-purpose flour, ½ teaspoon of salt, and ⅛ teaspoon of black pepper. Stir continuously with a whisk or wooden spoon for about 2 minutes. Cooking the flour removes the raw taste and helps form a thick base for the cheese sauce. You should notice a slightly golden, fragrant mixture forming.
- Gradually Add the Milk and Half-and-Half: Slowly pour in 1 ½ cups of milk and ¾ cup of half-and-half, a little at a time, while whisking constantly. This gradual incorporation prevents lumps and ensures a smooth, velvety sauce. Continue to cook over medium-low heat for 5-7 minutes until the mixture thickens to the consistency of a light gravy. Stir frequently to avoid scorching.
- Incorporate the Cheese into the Sauce: Remove the saucepan from heat and add 1 cup of shredded cheddar cheese. Stir gently until the cheese melts completely into the sauce. Avoid stirring too vigorously, which can cause the cheese to become stringy or grainy. Letting the sauce cool slightly before adding cheese ensures a smoother, creamier texture.
- Combine Pasta and Cheese Sauce: Add the drained macaroni directly into the cheese sauce. Using a large spoon or spatula, toss the pasta gently to ensure every noodle is evenly coated with the creamy mixture. This step ensures that each bite is rich and flavorful.
- Layer the Pasta in the Baking Dish: Pour half of the macaroni mixture into the prepared 8×8-inch baking dish, spreading it evenly. Sprinkle ½ cup of shredded cheddar over this first layer for extra cheesy goodness. Then add the remaining macaroni mixture on top, followed by the remaining shredded cheese. Layering in this way helps create a beautifully melty, golden top when baked.
- Bake Until Golden and Bubbly: Place the dish in the preheated oven and bake for 15-20 minutes. During baking, the cheese on top will melt, bubble, and form a lightly golden crust. The oven heat also warms the macaroni through, giving a satisfying, gooey texture without drying out the sauce.
- Rest Before Serving: Once baked, remove the macaroni and cheese from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly and makes the dish easier to serve. Use a spatula to portion servings and enjoy warm, creamy, cheesy perfection.
Notes
- For the best texture, cook macaroni just until al dente; it will continue cooking in the oven.
- Freshly grated cheddar melts more evenly and creates a creamier sauce compared to pre-shredded cheese.
- Allow the cheese to come to room temperature before mixing it into the sauce for a smoother result.
- Use a medium-low heat when combining milk, half-and-half, and cheese to prevent curdling or a grainy texture.
- This recipe is versatile: try adding a pinch of smoked paprika, mustard powder, or a dash of hot sauce for subtle flavor enhancements.
Chef’s Secrets for Creamy Perfection
The key to ultra-creamy mac and cheese lies in layering technique and temperature control.
Start by cooking the pasta slightly firm; overcooked noodles will become mushy once baked.
Using a combination of milk and half-and-half ensures richness without heaviness.
Freshly grated cheese, added off the heat, melts gradually and smoothly, preventing grainy textures.
Finally, layering cheese both within and on top of the dish guarantees a luscious, golden crust that’s visually appealing and indulgently creamy.
Serving Suggestions for Maximum Enjoyment
Mac and cheese is versatile and pairs beautifully with a range of sides.
Serve it alongside roasted vegetables or a crisp green salad for a balanced meal.
For a heartier option, top each serving with crumbled bacon, sautéed mushrooms, or caramelized onions.
This dish also makes a fantastic filling for a baked pasta casserole with layers of ham or chicken.
For gatherings, present it in individual ramekins for an elegant touch that’s still homestyle comfort.
Storage Tips to Keep Fresh
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.
To reheat, warm gently in the oven at 325°F (163°C) or microwave in short bursts, stirring occasionally, to maintain creamy consistency.
Freezing is possible for up to 2 months—cover tightly with foil or freezer-safe wrap, and thaw overnight in the refrigerator before reheating.
Avoid high heat when reheating to prevent separating the cheese sauce.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Substitute regular elbow macaroni with gluten-free pasta and use a gluten-free all-purpose flour. The sauce will remain creamy and the texture similar to the original.
2. Which cheese works best in this recipe?
Aged cheddar is ideal for its sharp flavor and smooth melting properties. You can also blend with Gruyère or Fontina for a slightly nutty, complex flavor. Avoid pre-shredded cheese for best results.
3. Can I prepare this ahead of time?
Absolutely. Assemble the macaroni and cheese, cover it tightly, and refrigerate for up to a day. Bake when ready, adding a few extra minutes if the pasta is cold.
4. How can I make the top extra crispy?
Sprinkle panko breadcrumbs or extra shredded cheese over the top before baking. A light drizzle of melted butter on the crumbs enhances browning and crunch.
5. Is it possible to make this lower in fat?
Yes, substitute whole milk with reduced-fat milk and use half-and-half sparingly or with a lower-fat cream alternative. You can also reduce the butter slightly, but the dish will be less rich and creamy.
