Mac and Cheese Recipe (American Style)
This Mac and Cheese Recipe is everything the classic American version should be. Creamy. Cheesy. Rich. Moreover, this Mac and Cheese Recipe uses a proper scratch made cheese sauce — not a packet, not a can. Furthermore, the result is a dish so far superior to any store bought version that you will never go back. It is pure, unapologetic comfort food at its very finest.
Additionally, this recipe comes together in just 30 minutes. Therefore, it is perfect for busy weeknights, quick family dinners or a satisfying side dish at any gathering. For more delicious American comfort food classics, explore our Sloppy Joe Sandwich Recipe, our Classic American Cheeseburger Recipe and our full Fast Food collection.
What Makes This Mac and Cheese Recipe So Creamy
The secret to a truly creamy Mac and Cheese Recipe is the bechamel base. This is a classic white sauce made from butter, flour and milk. The flour thickens the sauce. The butter adds richness. Moreover, the milk provides the creamy, silky body that makes the sauce flow beautifully around every piece of pasta.
Furthermore, adding the cheese off the heat is essential. Adding cheese to a boiling sauce causes the proteins to separate. As a result, the sauce turns grainy and oily. On the other hand, removing the pan from the heat first and then stirring in the cheese produces a perfectly smooth, glossy and luxuriously creamy sauce every single time.
The Best Cheese for Mac and Cheese Recipe
Cheese choice makes an enormous difference to this Mac and Cheese Recipe. Therefore, it is worth thinking carefully about which varieties you use. Here are the best options:
- Sharp cheddar — The classic choice. It delivers a bold, tangy, unmistakably cheesy flavor. Always grate it fresh from a block. Moreover, pre shredded cheddar contains anti caking agents that prevent it from melting smoothly.
- Gruyere — Adds a nutty, complex depth that elevates the sauce significantly. Furthermore, it melts beautifully and creates an incredibly smooth texture.
- American cheese or Velveeta — Contains sodium citrate which acts as an emulsifier. Consequently, it keeps the sauce ultra smooth and creamy even when reheated. Many classic American Mac and Cheese Recipes use it for this reason.
- Parmesan — A small amount stirred in adds a sharp, salty, umami finish that makes the whole sauce taste more complex and layered.
Stovetop vs Baked Mac and Cheese Recipe
There are two main styles of Mac and Cheese Recipe. Each one has its own appeal. Therefore, it is worth knowing the difference.
A stovetop Mac and Cheese Recipe is faster and creamier. The sauce stays silky and pourable. Furthermore, it is the most common American style and what most people think of as classic comfort food. This recipe focuses on the stovetop method.
A baked Mac and Cheese Recipe has a firmer, denser texture. It develops a golden, crispy breadcrumb topping. Moreover, it is more suitable for feeding large groups. Consequently, it is the version most often seen at potlucks and holiday gatherings.
How to Make This Mac and Cheese Recipe
The process has two parallel stages. First, cook the macaroni until just al dente. Then, make the cheese sauce. Finally, combine both and serve immediately. The full step by step method is in the recipe card below.
What to Serve with Mac and Cheese
Mac and Cheese pairs brilliantly with a wide range of dishes. Here are our favorite combinations:
- Our crispy Classic American Fried Chicken Recipe for the ultimate Southern comfort food combination
- Our juicy Sloppy Joe Sandwich alongside for a deeply satisfying American diner style meal
- Our golden Crispy Chicken Nuggets for a kid friendly dinner that never fails
- A crisp Classic Caesar Salad on the side to balance the richness of the cheese sauce
- Steamed broccoli or roasted vegetables stirred directly into the finished Mac and Cheese for a more nutritious and colorful one pot meal
Storage and Reheating Tips
Mac and Cheese is best enjoyed immediately while the sauce is at its creamiest. However, leftovers store in an airtight container in the refrigerator for up to 3 days.
How to Reheat Mac and Cheese
The sauce thickens significantly when chilled. To reheat, add a splash of milk to the pan and warm over low heat. Stir gently until the sauce loosens and becomes creamy again. Moreover, the microwave works well for individual portions. Additionally, add a tablespoon of milk before microwaving and stir halfway through for the best result.
Bacon Mac and Cheese — Stir crispy bacon lardons through the finished sauce for a smoky, salty, irresistible variation that takes this Mac and Cheese Recipe to another level.
Lobster Mac and Cheese — Add chopped cooked lobster meat to the sauce just before serving for an indulgent and impressive dinner party version.
Spicy Jalapeno — Add finely diced pickled jalapenos and a pinch of cayenne to the sauce for a fiery kick that pairs beautifully with the richness of the cheddar.
Truffle Mac and Cheese — Stir in a teaspoon of truffle oil and finish with shaved parmesan just before serving for a luxurious and deeply aromatic variation.
Try This Mac and Cheese Recipe Today
In conclusion, this Mac and Cheese Recipe is one of the most satisfying, comforting and crowd pleasing dishes you can make at home. Therefore, whether it is a busy weeknight dinner or a special occasion side dish, this recipe always delivers. Browse more of our delicious fast food recipes and share your results in the comments below!
Mac and Cheese Recipe (American Style)
Ultra creamy scratch made cheddar cheese sauce tossed with tender macaroni. The ultimate American comfort food ready in just 30 minutes.
Ingredients
- The Pasta
- 300 gMacaroni pasta (elbow macaroni)Cook in well salted water until just al dente. It will continue cooking slightly in the hot sauce
- 1 tspSalt for pasta water
- The Cheese Sauce
- 3 tbspUnsalted butterThe richness and flavor base of the bechamel sauce
- 3 tbspAll purpose flourWhisked with the butter to form a roux that thickens the sauce
- 2.5 cupsWhole milk, warmWarm milk incorporates more smoothly than cold milk and prevents lumps
- ½ cupHeavy cream (optional)Adds extra richness and creaminess. Replace with more milk for a lighter version
- 250 gSharp cheddar, freshly gratedAlways grate fresh from a block. Pre shredded cheese contains anti caking agents that prevent smooth melting
- 100 gGruyere or extra cheddar, freshly gratedGruyere adds a nutty depth. More cheddar gives a bolder, sharper flavor
- 1 tspDijon mustardAdds a subtle sharpness that enhances the cheese flavor without being detectable
- ¼ tspGarlic powder
- ¼ tspSmoked paprikaAdds a warm, subtle smokiness and a beautiful amber color to the sauce
- ½ tspSalt, or to taste
- ¼ tspWhite pepper or black pepper
Equipment
Method for This Mac and Cheese Recipe
- 1 Cook the pasta: Bring a large pot of water to a rolling boil. Salt generously. Add the macaroni and cook until just al dente according to package instructions. It should still have a slight bite. Drain and set aside. Do not rinse the pasta. The surface starch helps the cheese sauce cling beautifully.
- 2 Make the roux: In a medium heavy bottomed saucepan, melt the butter over medium heat. Add the flour all at once. Whisk constantly for 1 to 2 minutes. The mixture should turn a pale golden color and smell slightly nutty. This cooking step removes the raw flour taste from the finished sauce.
- 3 Build the bechamel: Add the warm milk gradually, whisking constantly as you pour. Add it in three separate additions rather than all at once. Whisk vigorously after each addition until fully smooth before adding more. Then add the heavy cream if using. Continue cooking over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
- 4 Season the sauce: Stir in the Dijon mustard, garlic powder, smoked paprika, salt and pepper. Taste the sauce and adjust seasoning before adding the cheese. The sauce should taste well seasoned at this stage. Furthermore, it should coat the spoon thickly when you lift it from the pan.
- 5 Add the cheese: Remove the pan from the heat. This is the most important step. Add the grated cheddar and gruyere in two additions. Stir gently after each until fully melted. The residual heat melts the cheese perfectly. On the other hand, adding cheese over active heat causes the sauce to become grainy and separated.
- 6 Combine and serve: Add the drained macaroni to the cheese sauce. Stir gently until every piece of pasta is evenly coated. If the sauce feels too thick, add a splash of warm milk and stir to loosen. Serve immediately in warm bowls while the sauce is at its silkiest and creamiest.
Nutrition (Per Serving — 1 of 4 portions as a main dish)
* Nutritional values are estimates per serving as a main dish based on 4 portions. Values will be lower if served as a side dish. Omitting the heavy cream and using all milk reduces fat and calories significantly.
Notes
- Always grate the cheese fresh from a block just before using. Pre shredded cheese contains cellulose and potato starch as anti caking agents. These prevent the cheese from melting smoothly and result in a grainy sauce.
- Remove the pan from the heat before adding the cheese. This is the single most important step in the entire Mac and Cheese Recipe. Heat above 80°C causes the cheese proteins to seize and the sauce to turn greasy and broken.
- Cook the pasta to just al dente. It will continue cooking slightly when combined with the hot cheese sauce. Overcooked pasta going into the sauce results in a finished dish that is too soft and mushy.
- This Mac and Cheese Recipe serves 4 generously as a main dish or 6 to 8 as a side dish. Leftovers store in the refrigerator for up to 3 days. Reheat with a splash of milk over low heat.
- Dijon mustard is not optional. You will not taste mustard in the finished sauce. However, it acts as a powerful flavor enhancer that makes the cheese taste sharper, bolder and more complex without adding any mustardy flavor at all.
Tips for the Creamiest Mac and Cheese Recipe Results
- Use warm milk rather than cold milk when making the bechamel. Cold milk added to a hot roux causes lumps to form. Warm milk blends in instantly and smoothly. Furthermore, it significantly speeds up the thickening process.
- Add the milk gradually in three additions rather than all at once. Whisk vigorously after each addition until fully smooth. This technique produces a lump free, perfectly smooth bechamel every single time.
- Cook the roux for the full 1 to 2 minutes. This removes the raw flour flavor from the sauce. Moreover, it ensures the finished Mac and Cheese Recipe tastes clean and rich rather than starchy or floury.
- Taste and season the bechamel before adding the cheese. The sauce should taste well seasoned at this stage. Consequently, the finished Mac and Cheese Recipe will be perfectly balanced rather than tasting flat.
- Serve immediately after combining the pasta and sauce. Mac and Cheese thickens as it sits. Therefore, always have warm bowls ready and serve right away while the sauce is at its most fluid, glossy and irresistibly creamy.
- For extra depth, add a tablespoon of cream cheese to the sauce along with the cheddar. It melts seamlessly and adds a wonderful tangy creaminess that makes the whole Mac and Cheese Recipe taste noticeably richer.