Creamy Mac and Cheese

Introduction

The house fills with a warm, buttery scent as the cheese melts and the pasta simmers. Right away I think of that gooey pull and the small, happy faces at my table when I serve Mac and Cheese. This always takes me back to Sunday dinners. If you want a hands-off version for busy nights, I also like a slow cooker mac and cheese sometimes.

Why You’ll Love This

• Quick to make and perfect for weeknights.
• Simple pantry ingredients you likely have.
• Crispy panko topping for texture contrast.
• Kid-approved comfort that also feeds a crowd.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 30 minutes (including bake)
• Total time: 40 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm confidence: You’ll finish it in under an hour and it will smell like home.

Ingredients You’ll Need

• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 2 cups whole milk
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup panko bread crumbs

Chef notes:

• Use fresh-shredded cheddar for best melt.
• Whole milk gives creamier sauce.
• Unsalted butter helps control salt.

How to Make It

1. First, bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of tender (al dente). Drain and set aside.
2. Next, melt butter in a saucepan over medium heat; you should hear a gentle sizzle.
3. Then, stir in the flour and cook for 1–2 minutes until the mixture smells slightly toasted.
4. Gradually whisk in the milk, a little at a time, and cook while whisking until the sauce thickens and coats the back of a spoon.
5. Remove from heat and stir in the shredded cheddar until the sauce becomes smooth and glossy. You’ll see it become silky.
6. Combine the cheese sauce with the cooked macaroni and stir so every noodle gets coated.
7. Transfer to a buttered baking dish, sprinkle the panko evenly on top, and pat lightly so it adheres.
8. Finally, bake at 350°F for 20 minutes until bubbling with golden-brown crumbs and the edges show light browning. Serve hot.

Kitchen Tips (From My Kitchen)

1. Time-saver: Boil pasta while you make the sauce so everything finishes together.
2. Common mistake + fix: Sauce too thin? Cook a minute longer and whisk; it will thicken as it cools slightly.
3. Simple variation: Stir in a pinch of smoked paprika or a handful of cooked bacon for extra depth.

Serving Ideas

• Weeknight dinner: Serve with steamed green beans and a crisp salad.
• Brunch addition: Add a poached egg on top for richness.
• Holiday side: Bake in a casserole dish to feed a crowd.
• Snack or party tray: Spoon into ramekins and broil briefly for extra crunch.
• For a sweet finish, try pairing slices with blueberry cream cheese bread.

Mention optional garnish: chopped parsley, extra cracked pepper, or a drizzle of hot sauce.

Storing & Leftovers

• Fridge: Store covered for up to 3–4 days.
• Freezer: Freeze in portions for up to 2 months; thaw overnight before reheating.
• Reheat: Warm gently in a 325°F oven or in a skillet to keep the topping crisp.
  
  Leftover idea: Turn cold portions into a grilled Mac and Cheese sandwich.

Mac and Cheese

This Mac and Cheese recipe is a quick and comforting dish, perfect for weeknights and sure to please the whole family.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta Ingredients

• 8 oz elbow macaroni

Cheese Sauce Ingredients

• 2 cups sharp cheddar cheese, shredded Use fresh-shredded cheddar for best melt.
• 2 cups whole milk Whole milk gives creamier sauce.
• 4 tbsp unsalted butter Helps control salt.
• 2 tbsp all-purpose flour

Topping Ingredients

• 1 cup panko bread crumbs

Method

 

Preparation

1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of tender (al dente). Drain and set aside.
2. Melt butter in a saucepan over medium heat; you should hear a gentle sizzle.
3. Stir in the flour and cook for 1–2 minutes until the mixture smells slightly toasted.
4. Gradually whisk in the milk, a little at a time, and cook while whisking until the sauce thickens and coats the back of a spoon.
5. Remove from heat and stir in the shredded cheddar until the sauce becomes smooth and glossy.
6. Combine the cheese sauce with the cooked macaroni and stir so every noodle gets coated.
7. Transfer to a buttered baking dish, sprinkle the panko evenly on top, and pat lightly so it adheres.
8. Bake at 350°F for 20 minutes until bubbling with golden-brown crumbs and the edges show light browning. Serve hot.

Notes

Store covered in the fridge for up to 3–4 days or freeze in portions for up to 2 months; thaw overnight before reheating. You can also turn cold portions into a grilled Mac and Cheese sandwich.

FAQs

Q: Can I make this ahead?
A: Yes. Assemble, cover, and refrigerate up to a day before baking; add a few extra minutes in the oven.

Q: What can I substitute for milk?
A: Use 2% or half-and-half for creamier sauce, but whole milk gives the best texture.

Q: How do I know it’s done?
A: Look for bubbling sauce at the edges and golden-brown panko on top; the center should be hot and saucy.

Q: Can I freeze it?
A: Yes, you can freeze baked or unbaked portions; thaw overnight and reheat. Also try a different comfort pairing like blueberry lemon cream cheese sourdough loaf on the side for brunch.

Final Thoughts

I make this Mac and Cheese when I want something simple that still feels special. Please tweak the topping or cheese blend to match your taste, and enjoy the warm, cheesy comfort with people you love.

Conclusion

For another classic take, I enjoy the Easy Homemade Mac and Cheese – Tastes Better From Scratch for a super-creamy version. Also, the Creamy Baked Mac and Cheese (Contest-Winning!) has great tips for an ultra-smooth sauce.