Easy Macaroni and Cheese

By
Jennifer Meier
Jennifer Meier
Jennifer Meier
Food writer, cookbook author, and recipe developer Jennifer Meier specializes in creating healthy and diet-specific recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 12/24/21
easy macaroni and cheese
Jennifer Meier
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Yield: 1 11-inch x 7-inch casserole
Nutrition Facts (per serving)
220 Calories
13g Fat
15g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 220
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 39mg 13%
Sodium 369mg 16%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 11g
Vitamin C 0mg 0%
Calcium 280mg 22%
Iron 1mg 3%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

One of the great things about this macaroni and cheese recipe is that it's so easy to remember; make it once and you'll have no problem making it again without a recipe in front of you. Almost everything is measured in twos: 2 cups macaroni, 2 cups cheese, 2 cups milk, and 2 tablespoons flour and butter. The result is a cheesy, rich mac and cheese that kids and adults will love.

Using heavy cream makes this macaroni and cheese incredibly creamy and delicious, but it's still pretty great if you use whole or 2 percent milk. If you like, add more flavor to the noodles by throwing in a handful of diced ham or prosciutto, peas, or broccoli. You can also use a blend of cheeses instead of just cheddar. Some cheeses to try are Gruyère, manchego, fontina, and Cantal.

Ingredients

  • 2 cups uncooked elbow macaroni

  • 2 cups grated cheddar cheese

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 2 cups milk, 2%, whole milk, or cream

  • 1 teaspoon kosher salt

  • 1/2 cup grated cheese, breadcrumbs, or crumbled crackers for topping, optional

Steps to Make It

  1. Preheat oven to 350 F.

  2. Bring a pot of water to a boil. Add macaroni noodles and boil for 5 minutes. Drain.

  3. In a 2-quart baking pan, mix together grated cheddar cheese and noodles.

  4. In a deep skillet or pot over medium heat, melt the butter. Whisk in the flour so paste forms, then slowly start whisking in the milk. Whisk constantly until the flour is smoothly blended in. Bring the milk to a boil, then simmer rapidly for 1 minute to thicken.

  5. Pour the thickened milk into the noodles. Mix well. If adding a topping of cheese, breadcrumbs, etc to the top of the macaroni and cheese, sprinkle it on top of the noodles.

  6. Bake, uncovered, for 30 minutes. Let the mac and cheese cool for at least ten minutes before serving.

How to Thicken Milk

This recipe for macaroni and cheese is thickened by using a roux (pronounced "roo"), a mixture of equal parts fat and flour that is used for thickening sauces and soups. The fat used to make a roux is traditionally clarified butter, but regular butter can be used too. Animal fat, such as rendered bacon and chicken fat, can be used as well.