Simple Mac and Cheese

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Creamy, cheesy, and irresistibly comforting — Simple Mac and Cheese is the ultimate go-to when you’re craving a warm bowl of satisfaction. This dish is pure nostalgia served hot, featuring perfectly cooked elbow macaroni wrapped in a silky cheese sauce made with sharp cheddar. It’s rich without being heavy, and indulgent without requiring hours in the kitchen.

Whether you’re cooking for a weeknight dinner, prepping for a cozy movie night, or just need a quick bite, this mac and cheese delivers every time. It’s versatile, budget-friendly, and can be easily adapted to include your favorite add-ins. Best of all, it’s made from scratch using real ingredients — no mystery powders or packets involved.

Why You’ll Love This Simple Mac and Cheese

• Quick and easy to make — ready in under 30 minutes.
• Requires minimal ingredients, most of which you probably already have.
• Creamy, cheesy, and comforting without being overly rich.
• Kid-friendly and adult-approved.
• Perfect as a main or side dish.

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Preparation Phase & Tools to Use

To get the best results with this mac and cheese, make sure you’re using the right tools:

• Large pot: For boiling the pasta evenly and preventing overflow.
• Saucepan or medium pot: To make the roux and cheese sauce without burning the milk or cheese.
• Whisk: Crucial for creating a lump-free roux and smooth sauce.
• Wooden spoon or spatula: To gently stir in the cheese and coat the pasta thoroughly.
• Colander: For draining the pasta quickly without overcooking.

Each of these tools plays a key role in ensuring your dish comes together smoothly and efficiently.

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Preparation Tips

Start by measuring out all your ingredients before turning on the heat. This mise en place approach will help prevent any scrambling while the roux thickens or the pasta cooks. Cook the macaroni just to al dente — it’ll continue to soften slightly when mixed with the hot cheese sauce. When making the sauce, don’t rush. Let the butter and flour cook for a minute or two before slowly adding the milk; this builds a deeper flavor and ensures a silky texture. Finally, always add the cheese off the heat to prevent graininess or separation.

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Ingredients for this Simple Mac and Cheese

• 2 cups elbow macaroni (uncooked)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream (optional for extra richness)
• 2 1/2 cups sharp cheddar cheese (freshly shredded)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional, for added depth)
• 1/4 teaspoon garlic powder (optional)
• Pinch of ground mustard (optional for a classic tang)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions (usually about 7–8 minutes). Drain and set aside. Don’t overcook — the pasta will continue to soften slightly once mixed with the sauce.

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Step 2: Make the Roux

In a medium saucepan, melt the butter over medium heat. Once fully melted and bubbling slightly, whisk in the flour. Continue whisking constantly for 1–2 minutes to cook out the raw flour taste. The mixture should be golden and smooth.

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Step 3: Add the Milk and Cream

Gradually whisk in the warm milk and cream, pouring slowly to avoid lumps. Continue whisking until the mixture is smooth. Increase the heat slightly and cook for 4–5 minutes, or until the sauce thickens to a consistency that coats the back of a spoon.

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Step 4: Stir in the Cheese

Remove the saucepan from heat. Stir in the shredded cheddar cheese in small batches, allowing each handful to melt before adding the next. Add salt, pepper, and optional seasonings like paprika, garlic powder, or mustard if using. Stir until smooth and creamy.

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Step 5: Combine Pasta and Sauce

Add the drained macaroni to the cheese sauce and stir gently to coat every piece evenly. If the sauce appears too thick, you can add a splash of warm milk to loosen it slightly.

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Step 6: Serve Hot

Serve immediately while creamy and warm. For extra indulgence, top with a sprinkle of extra cheese or breadcrumbs and broil for 2–3 minutes until golden.

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Notes

To achieve the creamiest results, use freshly shredded cheese rather than pre-packaged shredded cheese, which often contains anti-caking agents that prevent smooth melting. If you’re customizing the recipe, consider adding cooked bacon, sautéed mushrooms, or a dash of hot sauce for a unique twist. You can also swap cheddar for gouda, gruyere, or Monterey Jack to vary the flavor.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Macaroni continues to cook when mixed with the hot sauce. Stick to al dente.
• Adding cheese over high heat: This can cause the cheese to become grainy. Always stir in cheese off the heat.
• Skipping the roux: It’s essential for thickening and keeping the sauce from separating.
• Using cold milk: Cold milk can shock the roux and create lumps. Warm it slightly before adding.

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Storage Instructions

Let the mac and cheese cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, add a splash of milk and warm gently on the stovetop or microwave in 30-second intervals, stirring in between to restore creaminess. Freezing is possible, though it may alter the texture slightly — thaw overnight in the fridge and reheat as above.

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Estimated Nutrition

• Serving Size: 1 cup
• Calories: ~400
• Protein: 14g
• Carbohydrates: 35g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 320mg
• Fiber: 1g
• Sugar: 5g

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Frequently Asked Questions

What cheese works best for mac and cheese?

Sharp cheddar is classic, but mixing it with mozzarella, gouda, or Monterey Jack can give it extra creaminess and flavor.

Can I make this ahead of time?

Yes! Prepare the dish, cool it, and refrigerate. Reheat gently with a splash of milk.

Can I bake this mac and cheese?

Absolutely. Transfer to a baking dish, top with breadcrumbs and more cheese, and bake at 375°F for 20 minutes.

How do I keep my mac and cheese creamy?

Don’t overcook it, and use full-fat dairy. Reheat with a little milk for moisture.

Can I make it gluten-free?

Yes, use gluten-free pasta and a gluten-free flour blend for the roux.

What if I don’t have cream?

Just use more whole milk, though it may be slightly less rich.

Can I add vegetables?

Sure! Peas, spinach, or roasted broccoli go well with the cheese sauce.

Is it okay to freeze leftovers?

Yes, but texture might change slightly. Reheat gently with a splash of milk to revive creaminess.

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Conclusion

Simple Mac and Cheese is the kind of dish that never goes out of style. With minimal effort and pantry staples, you can create a bowl of creamy, cheesy goodness that satisfies every time. Whether you enjoy it as a side or a main, it’s comfort food at its best. Remember the tips, avoid common pitfalls, and you’ll always have the perfect mac and cheese ready to go.

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