Mac and cheese is the ultimate comfort food, and this easy macaroni cheese recipe is perfect for busy families. The smooth cheese sauce that coats the pasta is rich and tangy, but best of all, it’s ready in just 25 minutes!
This recipe is not only easy and speedy to prepare, but most importantly, it’s delicious and filling too!
I've spent the last 15 years perfecting this easy macaroni cheese recipe to achieve the perfect flavour and texture! Now that I've nailed it, my kids request mac and cheese at least once a week.
This is THE homemade mac and cheese recipe you need in your life, that you didn't know you were missing, until now!
👩🍳 Love macaroni cheese? Try my easy bacon mac and cheese recipe next!
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✔️ Why you'll love this recipe!
- A simple macaroni cheese recipe the whole family will love.
- On the table in under 30 minutes.
- Made with store cupboard and fridge staples.
- Easily doubled to feed a crowd.
- Freezer-friendly meal.
- Easily customisable with different add-ins such as vegetables and cooked meats.
🛒 Ingredient notes
Pasta - use macaroni or elbow macaroni pasta. Other short pasta shapes can also be used such as penne or rigatoni.
Butter - melted unsalted butter.
Flour - plain flour is added to the melted butter to create a roux.
Milk - whole milk or semi-skimmed milk is best for macaroni cheese and creates a smooth and velvety cheese sauce.
Dijon Mustard - helps bring out the cheesy flavour. You could also use wholegrain mustard or a small pinch of English mustard powder.
Cheddar Cheese - grated extra mature cheddar is used for the best flavour.
Parmesan - half is stirred into the cheese sauce and half is sprinkled on top before baking.
Salt and Pepper - for seasoning.
🔪 How to make a simple macaroni cheese
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 220C (200 fan). Bring a pan of salted water to the boil and cook the macaroni to al dente (it still needs a bit of bite to it). Reserve a cup of pasta water before draining the pasta.
Two: While the pasta is cooking, heat the butter in a large saucepan until melted and then add the flour. Stir with a wooden spoon for 2 minutes.
Three: Turn up the heat and gradually whisk in the milk, stirring until the sauce starts to bubble and thicken. it should coat the back of a wooden spoon. Take the white sauce off the heat.
Four: Stir in the grated cheddar, half the grated Parmesan and the dijon mustard.
Five: Mix in the cooked pasta and as much pasta cooking water as you need to create a smooth and glossy sauce.
Six: Pour the macaroni cheese into a 1.5 litre baking dish, sprinkle with the remaining Parmesan and bake in the oven for 10-15 minutes until golden and bubbling.
💭 Expert tips
- If the cheese sauce is too thick, keep adding the reserved pasta water until you get the desired consistency. I usually need 2 tablespoons to get mine just right.
- Cook the macaroni until it is al dente, which means it should be cooked but still slightly firm. Overcooking the pasta can result in a mushy texture.
- Gradually add the milk to the 'roux' while stirring continuously to avoid lumps in the sauce.
- Let the dish rest for a few minutes after taking it out of the oven to allow it to cool slightly and for the sauce to thicken. This also helps the macaroni to absorb more of the sauce.
- Don't use pre-shredded or grated cheese as it will be coated in flour which will alter the consistency of the sauce.
🍴 Serving suggestions
Serve the macaroni cheese with a green salad (my peppery rocket and Parmesan salad is a good option) and garlic bread!
Mac and cheese is rich and filling, so something light and fruity is best for dessert like air fryer baked apples, or microwave lemon sponge pudding.
📖 Variations
- Mix in cooked bacon for bacon mac and cheese, or make chorizo mac and cheese for a meatier dish
- Add vegetables such as sweetcorn, peas, mushrooms, cooked broccoli, or cauliflower florets.
- Top with breadcrumbs before baking for a crispy texture.
- Replace the cheddar cheese with your favourite cheese. Nutty gruyere or crumbly blue cheese work well.
- Make a slow cooker macaroni cheese, or why not try air fryer mac and cheese?
🥡 Storage
Store - leftover macaroni cheese can be stored in an airtight container in the fridge for up to 3 days.
Reheat - in the microwave until piping hot.
Freeze - allow to cool, wrap in foil and freeze for up to 3 months. Defrost in the fridge before reheating.
❓ Frequently asked questions
Yes, you can make the macaroni cheese in advance and refrigerate it for up to 2 days until you are ready to bake it.
Yes, you can experiment with different types of cheese to achieve different flavours and textures. Some good options include Gruyere, blue cheese, and fontina.
It's a personal preference but I like the combination of extra mature cheddar and Parmesan.
Yes, you can make macaroni cheese on the hob by following the same recipe but skipping the baking step. Simply mix the pasta and cheese sauce together and serve.
To make your macaroni cheese creamier, add a few tablespoons of double cream to the sauce. You can also use a mixture of different cheeses, such as cream cheese or ricotta, to create a creamier texture.
Smoked paprika, cayenne pepper, onion salt, garlic powder, cider vinegar and marmite are all things that can be added to macaroni cheese for a cheesier stronger flavour!
😋 More baked pasta recipes
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Recipe
Easy Macaroni Cheese Recipe
Equipment
- 2 Saucepan
Ingredients
- 275 g Macaroni
- 50 g Butter
- 50 g Plain Flour
- 600 ml Milk
- 1 teaspoon Dijon Mustard
- 220 g Extra Mature Cheddar grated
- 20 g Parmesan grated
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
For the topping
- 20 g Parmesan grated
Instructions
- Preheat the oven to 220C (200 fan/ 425F/ Gas 7).
- Bring a pan of salted water to the boil and cook the macaroni to al dente. Reserve a cup of pasta water before draining the pasta.275 g Macaroni
- While the pasta is cooking, heat the butter in a large saucepan on a medium heat until melted and then add the flour. Stir with a wooden spoon for 2 minutes.50 g Butter, 50 g Plain Flour
- Turn up the heat to high and gradually whisk in the milk, stirring until the sauce starts to bubble and thicken. it should coat the back of a wooden spoon. Take the white sauce off the heat600 ml Milk
- Stir in the grated cheddar, Parmesan, Dijon mustard, salt and pepper.1 teaspoon Dijon Mustard, 220 g Extra Mature Cheddar, 20 g Parmesan, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Mix in the cooked pasta and as much pasta cooking water as you need to create a smooth and glossy sauce.
- Pour the macaroni cheese into a 1.5 litre baking dish, sprinkle with the Parmesan cheese for the topping, and bake in the oven for 10-15 minutes until golden and bubbling.20 g Parmesan
Notes
- If the cheese sauce is too thick, keep adding the reserved pasta water until you get the desired consistency. I usually need 2 tablespoons to get mine just right.
- Cook the macaroni until it is al dente, which means it should be cooked but still slightly firm. Overcooking the pasta can result in a mushy texture.
- Gradually add the milk to the 'roux' while stirring continuously to avoid lumps in the sauce.
- Let the dish rest for a few minutes after taking it out of the oven to allow it to cool slightly and for the sauce to thicken. This also helps the macaroni to absorb more of the sauce.
- Mix in cooked bacon for bacon mac and cheese, or make chorizo mac and cheese for a meatier dish
- Add vegetables such as sweetcorn, peas, mushrooms, cooked broccoli, or cauliflower florets.
- Top with breadcrumbs before baking for a crispy texture.
- Replace the cheddar cheese with your favourite cheese. Nutty gruyere or crumbly blue cheese work well.
sara
This was cheesy, creamy, and absolutely delicious. Everything a mac and cheese should be!
Ned
I love an easy recipe and mac and cheese. Loved this recipe so much! Thank you!
Kushigalu
All-time favorite. Drooling over this mac-cheese. Pinned to try your recipe.
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Easily, a new favorite recipe; my kind of comfort food, indeed!