Full Mac and Cheese Recipe in Easy English
Easy Homemade Macaroni and Cheese
This is a quick and tasty stovetop mac and cheese that’s made with simple ingredients. You don’t need fancy or expensive cheese to make it delicious. It’s great for busy nights and ready in just 25 minutes.
Ingredients (Serves 4)
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1 box (8 ounces) elbow macaroni
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¼ cup butter
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¼ cup all-purpose flour
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½ teaspoon salt
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Ground black pepper, to taste
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2 cups milk
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2 cups shredded Cheddar cheese
Instructions
Step 1: Cook the Macaroni
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Fill a big pot with water and bring it to a boil.
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Add a bit of salt and the elbow macaroni.
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Cook for about 8 minutes, stirring sometimes, until it’s firm but cooked.
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Drain and set aside.
Step 2: Make the Cheese Sauce (Roux)
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While the pasta is cooking, melt the butter in a pan on medium heat.
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Add flour, salt, and pepper. Stir for about 5 minutes until the mix is smooth.
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Slowly pour in the milk, stirring the whole time.
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Keep cooking and stirring for about 5 more minutes until it gets thick and bubbly. Don’t let it burn.
Step 3: Add Cheese and Combine
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Add the shredded Cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
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Add the drained macaroni to the cheese sauce.
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Stir until all the pasta is coated well with the cheesy sauce.
Optional: Want It Baked?
If you want baked mac and cheese:
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After mixing the cheese sauce and macaroni, pour it into a baking dish.
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Top with breadcrumbs, extra cheese, or crushed crackers.
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Bake at 350°F (177°C) for about 15 minutes, until golden and bubbling.
Storing & Reheating
To store:
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Keep leftovers in an airtight container in the fridge for 3 to 4 days.
To reheat:
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Add a splash of milk or cream, then warm it in the microwave or on the stove. Stir often.
To freeze:
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Let it cool completely first.
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Put in a freezer-safe bag or container, press out the air, and label with the date.
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Freeze for up to 6 months.
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Thaw in the fridge overnight before reheating.
Add-In Ideas
You can add different ingredients to make it your own:
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Onion powder, cayenne pepper, or Parmesan
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White cheddar or a cheese blend
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Diced ham and peas
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Chicken and broccoli
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Yellow mustard or crushed Ritz crackers on top
Tips & Tricks
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Grate your own cheese. It melts better than store-bought shredded cheese.
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Stir the milk slowly so it doesn’t burn.
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Try different cheeses for more flavor.
Quick Recipe Card
Easy Stovetop Macaroni and Cheese
Time:
25 minutes total
Servings: 4
Ingredients:
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1 (8 oz) box elbow macaroni
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¼ cup butter
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¼ cup all-purpose flour
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½ teaspoon salt
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Ground black pepper (to taste)
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2 cups milk
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2 cups shredded Cheddar cheese
Instructions:
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Boil water, cook macaroni for 8 minutes. Drain and set aside.
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Melt butter in a pan. Add flour, salt, and pepper. Stir for 5 minutes until smooth.
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Slowly pour in milk, stir until bubbling and thick, about 5 minutes.
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Add shredded Cheddar and stir until melted.
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Mix in cooked macaroni until fully coated in cheese sauce.
Notes:
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Grating your own cheese makes it melt better.
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This recipe can be baked for a crispy top.
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Store in the fridge for up to 4 days or freeze for 6 months.
