Perfectly creamy and cheesy mac and cheese that takes only 30 minutes to make on the stovetop. There are three kinds of cheese in this recipe for the best flavor and creaminess. Nothing is more comforting than a bowl of homemade mac and cheese, especially when it’s so easy and only takes about 30 minutes.
There is something so comforting about pasta and cheese combined together in a creamy delight and there is more. Try my Baked Mac and Cheese and Cauliflower Mac and Cheese.
MAC AND CHEESE
Mac and cheese is my weakness. Pasta on its own is only okay but combine it with lots of cheese, and it’s perfection.
Luckily, my family agrees and I’ve had many years of practicing the cheese combinations and spices. I have a favorite cheese combination for my macaroni and cheese, so I highly recommend that you try this one. But of course, you can play around with your favorite cheese as well.
When choosing cheese, remember how well it melts, how smooth it melts, and the flavor. If you want sharper, stronger flavors, then choose sharp cheeses. Remember that the harder the cheese, the lower melting point. Parmesan and other hard cheeses don’t melt as well. Hard cheese can be a flavor addition but not the main cheese.
For smoother melted cheese, choose cheeses like cheddar, Monterrey Jack cheese, Colby Jack, and even Mozzarella. These cheeses all melt very well because they are not soft cheeses and not too hard.
My favorite cheese combination for a classic mac and cheese is extra sharp cheddar, Monterrey Jack cheese, and a little cream cheese. Sharp cheddar provides great sharp flavor, Monterrey Jack melts beautifully but also has extra flavor, and cream cheese provides extra creamy texture.
When making mac and cheese, don’t forget to add a little paprika for that special flavor pop.
GLUTEN FREE MAC AND CHEESE
Mac and cheese is very easy to make gluten free with just two easy substitutions. First, use gluten free pasta. If you don’t have a favorite, I prefer the Tinkayada brand of gluten free pasta. Its texture is the least crumbly and tastes the most like regular pasta.
As far as thickeners, you have two options. Option one is substituting flour for gluten free flour, and option two is using cornstarch instead of flour.
If choosing to use gluten free all purpose flour, simply substitute it for regular flour and mix it with melted butter.
When using cornstarch instead of flour, it has to be mixed with cold milk first and then added to the pot to heat through. (1 tablespoon of cornstarch is enough for this recipe.)
LACTOSE FREE MAC AND CHEESE
Did you know that you can easily enjoy macaroni and cheese even if you a lactose free? Many people who are lactose intolerant are actually not aware that they can still eat cheese. Cheese that is aged 6 months and longer is naturally lactose free through the aging process.
Soft cheeses like blue cheese, Brie, feta, cream cheese, and a few others are not lactose free but cheeses like cheddar, Parmesan, Monterrey Jack cheese and even some Mozzarella are lactose free.
Many brands will put lactose content right on the label, under the nutritional information. Look for words like “contains 0g of lactose per serving.” If the wording is not there, you can look at sugar content. If sugar is 0g, that will indicate there is very low chance for lactose.
Cream cheese can be substituted for vegan cream cheese. I haven’t tried all brands but a few brands that I’ve tried do melt and mix into the sauce well.
Instead of regular milk, use lactose free milk. (Tip: Fairlife brand is not as sweet as Lactaid. I recommend that one in savory dishes.)
SOME MORE PASTA RECIPES:
Ravioli with Roasted Bell Pepper Sauce
Roasted Garlic Asiago Fettucchine
Creamy Tortellini with Peas and Asparagus
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Mac and Cheese Recipe
Ingredients
- 1 lb elbow macaroni
- salt salt water for cooking pasta
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cups 2% milk
- 10 oz extra sharp cheddar cheese block, it melts smoother
- 8 oz Monterrey Jack cheese block, it melts smoother
- 3 oz cream cheese
- 1/2 tsp smoked paprika
- salt
- fresh cracked black pepper
Instructions
- Bring a large pot of water to boil and season with salt. Cook pasta according to the box instructions. Drain completely once pasta is cooked.
- While pasta is cooking, grate cheese and prepare the cheese sauce.
- Melt butter in a large pot over medium heat.
- Whisk in flour and once it's combined, start pouring in milk while constantly stirring. Keep whisking until all incorporated.
- Cut cream cheese into small pieces and add it to the pot. Stir and let cream cheese mix into the sauce.
- Add cheeses a handful at a time while slowly stirring.
- Season with paprika, salt, and pepper.
- Once all cheese is melted and smooth, add pasta. Stir until all completely combined. Let it cook on medium-low for a few minutes and serve.
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on February 1, 2019. Updated May 10, 2020.
Tonya says
Mine had very little flavor. I used all Colby jack instead of the sharp cheddar, so that might have made all the difference. Also, don’t use mozzarella. Way too stringy. Lol!
LyubaB says
Hi, Tonya! I hope you will make it again using the sharp cheddar as it gives it more flavor! 🙂
Cath says
Try using apple smoked Gruyere and extra sharp cheddar. I made it Christmas day and my family of 10 went crazy for it.
LyubaB says
Sounds so yummy! 🙂
Carol says
Mine came out just a bit too thin. More like noodles in a cheese soup! How can I thicken it ?
LyubaB says
Hi, Carol! Did you add the flour? It’s the thickener in this mac and cheese.
AMJ says
This is amazing! Usually I make a Mac and cheese recipe that goes in the oven but this is perfect for when that’s just too long to wait to eat some good macaroni and cheese! At this point my husband and I are using this recipe more and more because we’re just that impatient. It’s now one of our go to’s!
LyubaB says
Hi, I am so glad you both like it so much!!! 🙂
Susan Sotkovski says
Could I make the sauce and put it in the fridge for a day or so till I am ready for the elbow mac?
LyubaB says
Hi, Susan! Yes, I think that would be fine but I have not tried it,
Wendy Groeneveld says
This is wonderfu!!!! Great flavor and easy to make I added some bacon…Yum!! Honestly only second time I’ve made mac and cheese from scratch wanted a recipe that didn’t need to be baked and take forever. Thank you will definitely use the again.
LyubaB says
I am so glad you liked it, Wendy! The bacon sounds amazing with it! 🙂
Kelly says
What do you mean by “block it melts faster”? Do you mean not to shred it first and just put in big blocks of cheese? That would save me time but seems too easy lol
Kelly says
Never mind I read your recipe more closely – please delete!
LyubaB says
No, Problem! Hope you liked it 🙂
Amy says
How does this old up in a crock pot?
LyubaB says
I have never tried it, but I think you could keep it on warm/low for awhile if you stir it occasionally to help keep it from drying out.
Tamanna says
Hello!
Can I make this day ahead and reheat in the oven the next day?
Also can I use a combo on Cheddar, Gouda, and Cream cheese?
Hoping to make it day ahead for Christmas dinner.
Please let me know.
Thank you 🙂
LyubaB says
I think it has a better texture when you eat it right away. And you can use whichever cheese is your favorite 🙂
Kathleen says
Second time using recipe. Had been looking for a tasty Mac & cheese and this fits the bill perfectly
LyubaB says
Thank you, Kathleen!
Thanks for taking the time to rate and comment on my recipe! I am so glad you liked it! 🙂
laura says
Followed recipe, was going great until I added the pasta to the cheese sauce. Lots of cheese solidified and separated. Very disappointed.
LyubaB says
Hi Laura,
Sorry it didn’t workout for you. I am not sure what happened because that’s never happened to me before. It’s possible that you overheated/scalded the cheese. Cheese sauce shouldn’t boil. Try to take take the pot off the heat once it melted and smooth and then add the pasta. Let it sit a little or return to very low heat for a few minutes
James says
I msfe this 3 times twice perfect. The third time my cheese separated as well. Could be the noodles were too cool going in to the sauce. I had them sitting in a colander wait on the sauce. Other than that I can’t think of another reason.
Anessa says
Tasted great when hot but when it cooled as I was eating it, the cheese had a weird consistency, may have been because I didn’t cook it long enough after. I also thought it was too cheesy, but I’m not sure. Any ideas/suggestions? Will try and make again in the future!
LyubaB says
Hi Anessa,
I am sorry I am not sure what weird consistency it could be without seeing it. But it could be the brand of cheese they sometimes melt differently or if you used a grated cheese those don’t melt as well. You don’t want to cook it too long or the cheese will separate. I hope this helps, but if you can give me some more details I may be able to help more.
Nova Kivi says
Omg it was so good! So happy i came across this recipe, healthy, tasty, and easy! I loved it!
LyubaB says
Hi Nova,
Awe thank you! I am so glad you liked it!
Lisa in Spokane says
This was super easy and super yummy. I used a little more paprika (I’m a big fan), some mustard powder, cayenne and Essence of Emeril. Yum! I usually bake my Mac n cheese, but this was way better and cheaper. Yum—where has this recipe been all my life??
LyubaB says
Hi Lisa,
Thank you so much for the sweet compliment, you made my day! I am so happy you enjoyed it! 🙂
Ella says
Everytime i used the flour and butter to make a roux, the end macaroni and cheese always ends up being grainy despite whisking the heck out of the butter and flour mixture. Is there any way to fix that?
lyuba says
Hi Ella!
I’ve never noticed the grainy texture myself but you may be sensitive to texture. I know plenty of people who are sensitive to textures in sauces and other things.
What you can do is try to use cornstarch to thicken the mac and cheese and see if you like it better that way. It’s a little bit of a different process though. You would whisk the cold milk and cornstarch together first, before adding it to the hot pot and warming it up. So start by melting butter and then whisk cornstarch (about 1 1/2-2 tablespoons) and cold milk. Pour the milk mixture into the pot and slowly stir the whole time as the milk is warming up. When the milk is hot, start adding the cheeses. The rest is really the same.
I really hope this helps! Let me know
Lyn B says
This is the BEST Mac-n-cheese ever!!! So rich, creamy and absolutely delicious!! I had been searching for the perfect Mac-n-cheese recipe and I finally found THE ONE!! Yummy!!
LyubaB says
Wow! Thank you so much for the sweet compliment! I am so glad you liked it!
Annalise says
OH MY GOSH!!!! This is the BEST Mac and cheese I have ever made. I can’t thank you enough for this. I literally kept eating it out of the pot!!! The only thing I decided to do different was (after I was done eating several fork fulls out of the pot of course lol) put it in a baking dish add more cheese on top and bake it at 325 for 15 minutes.
LyubaB says
Awe thank you! I am so glad you liked it! 🙂
Carly S says
Why was it sweet. Good, but why was it sweet.
LyubaB says
Hmm, I am not sure, it shouldn’t be at all sweet. Maybe it was the cheese you used?
Laura says
Hi there
Do mine was a little grainy in texture not as bad as the first time. The first time I cheated and used bag cheese definitely don’t do that. Second time I used block cheese but it was still a little grainy. How long do I melt the cheese maybe I’m not melting it long enough?
Thanks
Laura
Eli says
Recipe amounts are perfect, wouldn’t change a thing. Thank you, we really enjoyed it on a rainy January evening 🙂
LyubaB says
Thank you, Eli! Glad you liked it!
Terry says
Are the servings for an entree or as a side dish?
LyubaB says
Hi Terry, the serving is for a side dish. Hope you like it! 🙂