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This fool-proof Homemade Mac and Cheese is made with a 3-ingredient cheese sauce, no roux required. Spend 5 minutes or less making the sauce, then toss with hot noodles for the EASIEST stovetop mac and cheese ever!
Why this is the Best Homemade Mac and Cheese
As a classically-trained chef, I am constantly curious about the recipes I see, read, and make. How do they intertwine, how can they be reimagined? I already had a top-notch Cheese Dipping Sauce on the site for soft pretzels, nachos, and other appetizers. I love it because it takes just 3 ingredients and 3 minutes, and itโs always such a hit. What if I tried that on noodles?
And so I did, and guess what. IT WAS MAGICAL. We bypass the roux step entirely in favor of cornstarch, and you can alter the flavor of your sauce depending on what cheese you use.
Be sure to use hot pasta and thin the sauce as needed with milk. Cornstarch is a strong thickener, and your mac and cheese can become gluey if it gets too cold. But you can easily save it with milk and the microwave or stove-top without fear of your sauce breaking. Finally, a classic mac and cheese thatโs faster than the one from a blue box!
Table of Contents
Best Homemade Mac and Cheese Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Macaroni:ย Any bite-size pasta is fine. Pick a favorite shape; something that will cling to the cheese sauce and deliver it right into your mouth. Cavatappi, farfalle, rotini, penne, rigatoni, ziti, and orecchiette would also work wonderfully.
- Shredded cheese:ย Itโs okay to use pre-shredded cheese here. Although they are tossed with agents to prevent the cheese from sticking together, it will still melt and thicken up fine.ย
- Milk:ย The recipe works without milk, but it gets thick as it sits and cools down. I like to add at least ยผ cup milk to the sauce when stirring in the noodles, but you can add more or less as desired.ย
How to make homemade mac and cheese
- Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Add macaroni and cook until al dente, about 7 minutes. Drain well. Do not overcook and do not rinse macaroni noodles.
- Meanwhile, in a medium saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk, regular milk, and salt and pepper to taste (I like 1 teaspoon salt, and ยผ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Fold in macaroni until uniformly combined and season to taste with salt. Do not skip this step or your mac and cheese may be bland. Serve with hot sauce if desired.
Variations
- Baked with bread crumbs:ย Baked Mac and Cheeseย is the epitome of comfort food! The irresistible garlic butter breadcrumb-topped casserole is a surprisingly easy dinner recipe, calling for just 10 minutes of prep time.
- Chili Mac: Reminiscent of Hamburger Helper, this easy pasta, beef, and bean recipe is fast and filling. When itโs time to clean up, you only have one pot to wash.
- The recipe that started it all: I converted my Homemade Cheese Sauce (a cheese sauce for broccoli, soft pretzels, nachos, and more) into the easiest stove-top mac and cheese ever.
- Make Ahead Mac and Cheese: This recipe will help you get ahead on dinners, parties, and more, crafting a batch up to 3 days in advance.
How to Store Homemade Mac and Cheese
Yield:ย This recipe makes about 6 cups of macaroni and cheese.
Storage:ย Store leftovers covered in the refrigerator for up to 4 days. To reheat, add a splash of milk to an individual portion of mac and cheese, cover with plastic wrap, and microwave in 30-second increments until heated through, stirring after each interval.
FAQs
You want something that melts well such as cheddar, gruyรจre, mozzarella, colby jack, fontina, provolone, or even American cheese. Just choose the one(s) that have the flavor youโre looking for (yes, you can use a combination!).
Do not rinse pasta after you cook it for mac and cheese. Extra starch from the pasta cooking water clings to the noodles and that helps the cheesy sauce stick to them.
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Homemade Mac and Cheese
Ingredientsย
- Salt and freshly ground black pepper
- 1 pound elbow macaroni or other small pasta
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk
- 1/4 cup milk or to taste (see note 1)
Instructionsย
- Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Add macaroni and cook until al dente, about 7 minutes. Drain well. Do not overcook and do not rinse macaroni.
- Meanwhile, in a medium saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk, regular milk, and salt and pepper to taste (I like 1 teaspoon salt, and ยผ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Fold in macaroni until uniformly combined and season to taste with salt. Do not skip this step or your mac and cheese may be bland. Serve with hot sauce if desired.
Recipe Video
Notes
- Milk: The recipe works without milk, but it gets thick as it sits and cools down. I like to add at least ยผ c. milk to the sauce when stirring in the noodles, but you can add more or less as desired.ย
- Yield: This recipe makes about 6 c.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. To reheat, add a splash of milk to an individual portion of mac and cheese, cover with plastic wrap, and microwave in 30-second increments until heated through, stirring after each interval.
Years ago we went to Mity Nice cafe in Chicago, had their Mac n Jack. My husband was in love. Itโs just cream, shredded Sharp Cheddar, shredded Jack Cheese, seasoned with a little shaved Parmesan, red pepper, white pepper and salt. I use 2 cups of heavy cream, heat it and stir in the Parmesan (1 TBLSP,) red pepper, white pepper and salt (to taste.) Stir in a few cups of Sharp Cheddar. Boil the Macaroni, then stir that in. Layer half of that in a pan (suitable for broiling) and top with a cup or so of Jack cheese. Layer the remaining Macaroni mixture, top with another cup or two of Jack cheese and broil โ top with bread crumbs if you like. However, I suggest only making as much as you will eat in your meal, we have found it separates once chilled. The cafe closed during Covid and hasnโt come back, which is terribly sad! (Their gluten free popovers were amazingโฆ.)
Thanks so much for writing, Gloria! And your suggestions. Gluten-free popovers sound great! โ Meggan
Delicious and super easy to make!
Iโm glad you enjoyed it, Mary! Take care! โ Meggan