30-Minute Creamy Mac and Cheese
Creamy, cheesy mac and cheese baked to golden perfection. This classic comfort dish is quick to make, protein-rich, and ideal for weeknight dinners or meal prep.
Equipment
- 1 oven-safe skillet
- 1 8x8-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 8x8-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 8x8-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.
