Macaroni and Cheese Recipe

Written by
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about our editorial process
Stephanie Gallagher
Published on 10/10/19 by Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats's Editorial Process

Updated 10/10/19

macaroni and cheese
Macaroni and Cheese. Getty Images/Maryellen Baker
  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
399 Calories
25g Fat
28g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 399
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 69%
Cholesterol 67mg 22%
Sodium 575mg 25%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 12%
Protein 17g
Calcium 444mg 34%
*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.)

Once kids get a taste of this homemade macaroni and cheese recipe, they'll never want the stuff from a box again. The nice part about this recipe is that you can vary the cheeses to suit your tastes. Use all cheddar if that's what you like, or use different artisan cheeses for a new twist. I like to make a big batch and put the leftovers in the kids school lunches. Just warm it in the microwave or on the stove, and pack in a thermos.

Ingredients

  • 16 ounces elbow macaroni (whole wheat is okay)
  • 4 tablespoons butter
  • 4 tablespoons. all-purpose flour
  • 2 cups whole milk
  • Salt and pepper, to taste
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups shredded Monterey Jack or American cheese

Steps to Make It

  1. Cook macaroni according to package directions. Drain. Set aside.

  2. Heat butter in a large saucepan over medium low heat. Whisk in flour. Cook, stirring, for a few minutes, until flour is absorbed.

  3. Heat milk in the microwave 1 minute to warm. Do not let milk boil. Add to saucepan, stirring constantly with a whisk to make sure there aren't any lumps. Season with salt and pepper. Cook sauce over medium heat until thickened.

  4. Add all but 1/2 cup of the cheddar cheese to the sauce. Stir until cheese is melted. Remove from heat, and fold macaroni into the cheese sauce. Serve, topped with the reserved shredded cheese.

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