No-Bake Macaroni and Cheese Recipe

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
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Updated on 05/31/22
macaroni and cheese
Macaroni and Cheese Getty Images/Maryellen Baker
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
446 Calories
29g Fat
25g Carbs
21g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 446
% Daily Value*
Total Fat 29g 37%
Saturated Fat 17g 86%
Cholesterol 82mg 27%
Sodium 510mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 21g
Vitamin C 0mg 0%
Calcium 536mg 41%
Iron 1mg 6%
Potassium 162mg 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.)

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.

Don't Miss: Macaroni and Cheese Recipes

Ingredients

  • 16 ounces elbow macaroni, whole wheat is fine

  • 4 tablespoons (1/4 cup) unsalted butter

  • 4 tablespoons all-purpose flour

  • 2 cups whole milk

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 1/2 cups shredded sharp 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.

  4. Cook sauce over medium heat until thickened.

  5. 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.

  6. Remove from heat, and fold macaroni into the cheese sauce.

  7. Serve, topped with the reserved shredded cheese.