Print

Easy Homemade Mac and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

This Easy Homemade Mac and Cheese recipe features a creamy, cheesy sauce made with a blend of sharp cheddar, Monterey Jack, and cream cheese, combined with perfectly cooked elbow macaroni. Ready in just 25 minutes, this comforting classic is ideal for a quick family dinner with a rich, velvety texture and subtle smoky paprika seasoning.

Ingredients

Pasta

  • 1 lb elbow macaroni
  • Salt (for boiling water)

Cheese Sauce

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups 2% milk
  • 10 oz extra sharp cheddar cheese, grated
  • 8 oz Monterey Jack cheese, grated
  • 3 oz cream cheese, cut into small pieces
  • 1/2 tsp smoked paprika
  • Salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta completely and set aside.
  2. Prepare Cheese: While the pasta is cooking, grate the cheddar and Monterey Jack cheeses. Set aside for easy addition to the sauce.
  3. Melt Butter: In a large pot over medium heat, melt the unsalted butter until fully liquid and slightly bubbling.
  4. Make Roux and Add Milk: Whisk in the flour to the melted butter to create a roux. Continue whisking as you slowly pour in the 2% milk, ensuring the mixture is smooth and free of lumps. Let the sauce heat and thicken slightly, stirring occasionally to prevent sticking or burning.
  5. Add Cream Cheese: Add the small pieces of cream cheese to the thickened milk mixture. Stir continuously until the cream cheese is fully melted and incorporated into the sauce.
  6. Incorporate Cheeses: Gradually add the grated cheddar and Monterey Jack cheeses, a handful at a time. Stir slowly, allowing each addition to melt completely before adding more. Continue until all cheese is melted into a smooth, creamy sauce.
  7. Season Sauce: Season the cheese sauce with smoked paprika, salt, and freshly cracked black pepper to taste. Stir well to combine all flavors evenly.
  8. Combine Pasta and Sauce: Add the drained pasta into the cheese sauce. Stir gently to coat all macaroni with the creamy cheese mixture. Cook on medium-low heat for 2-3 minutes just to heat through evenly, then remove from heat to avoid overcooking.

Notes

  • Use block cheese and grate it yourself for the best melting texture and flavor.
  • Adjust seasoning to your preference, especially salt and paprika.
  • If the sauce is too thick, add a splash of milk to loosen it.
  • For extra creaminess, you can substitute whole milk or add a splash of heavy cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk.

Find it online: https://cookedbysarah.com/easy-homemade-mac-and-cheese-recipe/