If you’re craving that ultimate comfort food, you’re going to love this Classic Mac and Cheese Recipe. It’s creamy, cheesy, and perfectly crispy on top — basically everything you want in a bowl of mac and cheese. I absolutely love how this turns out every time, and I promise once you try it, you’ll keep coming back to this recipe for quick weeknight dinners or cozy weekend treats.
Why You’ll Love This Recipe
- Simplicity: Only five ingredients stand between you and cheesy bliss, no complicated steps involved.
- Perfect Comfort Food: It’s creamy inside with a golden, crispy top—like a warm hug on a plate.
- Family Favorite: My family goes crazy for this every time I make it — it’s a guaranteed crowd-pleaser.
- Customizable: You can easily switch up cheeses or add extras to make it your own unique creation.
Ingredients You’ll Need
These ingredients come together to make the creamiest, richest cheese sauce you’ll ever taste. Grab a good-quality mature cheddar — that sharpness really makes the difference. Plus, whole milk keeps it velvety smooth without being too heavy.
- Macaroni: I prefer traditional elbow macaroni, but any short pasta will work well to hold the sauce.
- Unsalted butter: Using unsalted butter lets you control the saltiness of the dish precisely.
- Plain flour: This helps thicken the cheese sauce perfectly, creating that luscious, creamy texture.
- Whole milk: For richness — you want the sauce to coat every bit of pasta, so skim or low-fat milk won’t cut it here.
- Grated mature cheddar: The star of the show — sharp, flavorful, and melts beautifully.
Variations
I love how simple this classic recipe is, but feel free to make it yours! Over time, I’ve tried adding all sorts of extras, and it never fails to impress. Don’t be afraid to experiment a bit.
- Adding Bacon or Ham: I once tossed in crispy bacon bits, and it instantly transformed the dish with a smoky kick that my family adored.
- Using Different Cheeses: Mixing sharp cheddar with a bit of Gruyère or mozzarella gives creaminess and depth — give it a try if you’re feeling fancy.
- Spicy Kick: A pinch of smoked paprika or a dash of cayenne pepper adds warmth and a subtle zing — perfect if you like a little heat.
- Vegan or Dairy-Free: Swap butter for plant-based margarine and cheddar for your favorite vegan cheese to suit special diets.
How to Make Classic Mac and Cheese Recipe
Step 1: Cook the Macaroni Just Right
Start by boiling your macaroni in a large pot of salted water. Follow the package instructions to cook it until just al dente — this means it should still have a little bite to it because it will keep cooking once baked. Drain it really well to avoid a watery sauce later, and set aside.
Step 2: Make the Cheesy Béchamel Sauce
Melt your butter over medium heat, then add the plain flour. Stir continuously for about 3-4 minutes until the mixture smells slightly nutty and looks sandy — this is your roux thickening nicely without getting brown. Gradually pour in the whole milk while whisking vigorously to avoid lumps. Let it bubble gently for a few minutes until thickened, then whisk in the grated mature cheddar until it melts into a silky, smooth sauce. Season it with a pinch of salt and freshly ground pepper to taste.
Step 3: Mix, Top, and Bake to Golden Perfection
Stir the drained macaroni into the cheese sauce until every piece is coated with that creamy goodness. Pour it into a buttered baking dish (I use a 20cm x 30cm one). Sprinkle the remaining cheddar over the top — this creates that irresistible crispy cheese crust. Pop it into a preheated oven at 220°C (fan 200°C or gas mark 7) and bake or grill for about 20 minutes until bubbly and beautifully golden on top. Keep an eye on it during the last few minutes so it doesn’t burn.
Pro Tips for Making Classic Mac and Cheese Recipe
- Choose Sharp Cheddar: I learned that using mature cheddar instead of mild instantly amps up the flavor – it’s worth the little extra sharpness.
- Avoid Lumpy Sauce: Whisk the milk in gradually after the roux forms, and you’ll get a super smooth béchamel every time.
- Cook Pasta Al Dente: I used to overcook macaroni; now I stick to al dente so it stays perfectly tender after baking.
- Watch the Bake Time: The last few minutes under the grill give the topping that perfect golden crunch, but don’t walk away – you want to avoid burning.
How to Serve Classic Mac and Cheese Recipe
Garnishes
I often sprinkle chopped fresh parsley or a little extra cracked black pepper over the top just before serving — it adds a fresh pop of color and subtle bite that balances the richness beautifully.
Side Dishes
My go-to sides with this Classic Mac and Cheese Recipe are steamed green beans or a crisp Caesar salad. A simple side of roasted broccoli also pairs wonderfully and adds a nice contrast in texture.
Creative Ways to Present
Once, for a family gathering, I baked the mac and cheese in individual ramekins and topped each with crispy breadcrumbs and chives — it made the dish look fancy but was just as comforting and delicious!
Make Ahead and Storage
Storing Leftovers
After it cools completely, I transfer leftovers to an airtight container and keep them in the fridge. It stays delicious for up to 3 days, making it an excellent option for easy lunches or dinners later in the week.
Freezing
I’ve frozen mac and cheese before in single-serving portions — just make sure to cool it fully, then tightly cover with foil or freezer-safe lids. It defrosts and reheats well, though the texture is best when eaten within a month.
Reheating
To bring leftovers back to life, I microwave covered with a damp paper towel to stop it from drying out, stirring halfway through. Alternatively, reheating in a moderate oven keeps the top crispy, just add a splash of milk if it’s a bit dry.
FAQs
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Can I use other types of pasta for this Classic Mac and Cheese Recipe?
Absolutely! While traditional macaroni is classic, other short pasta shapes like penne, rigatoni, or shells work great because they hold onto the cheese sauce nicely.
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What’s the best cheese to use for mac and cheese?
Mature cheddar is my top pick for its sharp flavor and melting quality, but you can experiment by blending it with cheeses like Gruyère, mozzarella, or even a touch of Parmesan for extra depth.
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How can I make this recipe ahead of time?
You can prepare the cheese sauce and cook the macaroni a day before, then assemble and refrigerate it covered. Bake it fresh when ready to serve — just add a few extra minutes to the bake time if coming straight from the fridge.
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Is there a way to make this recipe healthier?
For a lighter version, try using reduced-fat cheese and milk, or add steamed cauliflower blended into the sauce to cut down on cheese quantity while keeping the sauce creamy and flavorful.
Final Thoughts
This Classic Mac and Cheese Recipe has a special place in my kitchen because it’s so reliably delicious and simple — it’s one of those dishes that just makes you feel good inside. I hope you give it a try and make it your own; nothing beats digging into a warm, cheesy bowl of comfort food you made yourself. Trust me, once you make this recipe, it’ll become one of your favorites too!
Print
Classic Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This classic mac and cheese recipe delivers a creamy, cheesy comfort food with just five basic ingredients. Perfectly cooked macaroni is enveloped in a rich cheddar cheese sauce and baked until golden and crisp on top, making it a timeless dish for any occasion.
Ingredients
Pasta
- 400g macaroni
Cheese Sauce
- 30g unsalted butter
- 2 tbsp plain flour
- 300ml whole milk
- 200g grated mature cheddar
Topping
- 2 tbsp grated mature cheddar for the top
Instructions
- Cook the macaroni: Boil a large pan of salted water and cook the macaroni following the package instructions until al dente. Drain the pasta well and set aside.
- Prepare the cheese sauce: Melt the unsalted butter in a large pan over medium heat. Add the plain flour and stir continuously, cooking for 3-4 minutes until the mixture appears sandy and smells slightly nutty.
- Add milk and thicken sauce: Gradually pour in the whole milk while whisking thoroughly to prevent lumps. Let the sauce bubble gently for a few minutes until it thickens.
- Melt in the cheese and season: Stir in the grated mature cheddar cheese and whisk until the cheese is fully melted and the sauce is smooth. Season to taste with salt and pepper if desired.
- Combine pasta and sauce: Stir the cooked macaroni into the cheese sauce ensuring even coating.
- Bake the mac and cheese: Transfer the mixture into a 20cm x 30cm baking dish. Sprinkle the remaining 2 tbsp of grated mature cheddar over the top. Bake or grill in a preheated oven at 220°C (fan 200°C or gas mark 7) for 20 minutes until the top is golden and crisp.
Notes
- This easy macaroni cheese recipe uses only five ingredients and consistently delivers comforting, cheesy goodness.
- Perfect as a hearty meal or a side dish for family dinners.
- For a crispier topping, you can add some breadcrumbs mixed with a little butter before baking.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 685
- Sugar: 5.4g
- Sodium: 1.2mg
- Fat: 32.8g
- Saturated Fat: 19.4g
- Unsaturated Fat: 13.4g
- Trans Fat: 0g
- Carbohydrates: 65.4g
- Fiber: 3.7g
- Protein: 30.1g
- Cholesterol: 85mg
