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Easy Homemade Mac and Cheese Recipe
This Easy Homemade Mac and Cheese Recipe is made with 6 ingredients in 15 minutes on the stovetop (no baking required)! Time to ditch the boxed mac and cheese for this irresistibly creamy, smooth & cheesy homemade recipe!
Prep
5 min
Cook
10 min
Total
15 min
Serves
8
Instructions
- 01
Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.
- 02
Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
- 03
In a medium saucepan over medium heat, melt the butter.
- 04
Add flour mixture and whisk to combine.
- 05
Cook for 1 minute until mixture is slightly brown.
- 06
Add 1 cup milk and whisk until the mixture is smooth.
- 07
Add sour cream (or Greek yogurt) and whisk until smooth.
- 08
Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
- 09
Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
- 10
Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
- 11
Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!
Nutrition
per serving · 0.5 cup
- Calories
- 271.1
- Protein
- 12.3g
- Carbs
- 25.3g
- Fat
- 13.8g
- Fiber
- 1.1g
- Sugar
- 2.6g
- Sat. fat
- 8.5g
- Sodium
- 351mg
- Cholesterol
- 41.7mg
Variations & swaps
Homemade Mac and Cheese: Ingredients & Substitutions
- Here are some notes on the ingredients in this mac and cheese recipe, as well as possible substitutions.
- Macaroni. I have used just about every noodle variety under the sun to make this mac and cheese recipe and it always turns out delicious! I recommend a shape (bowties, rotini, etc.) instead of spaghetti noodles, but they do work if it’s all you have. You can also use gluten-free pasta, whole wheat pasta, chickpea pasta, etc. etc.
- Butter. There really isn’t a substitute for butter in this recipe. However you can use either salter or unsalted with great results.
- All-Purpose Flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
- Milk. Any kind of liquid dairy works well in this recipe. Just remember the higher the fat content, the creamier your homemade mac and cheese will be. 2% milk, whole milk, half and half and cream all work well!
- Sour Cream. I have used Greek Yogurt in place of sour cream with excellent results.
- Cheese. I recommend a high-quality medium to sharp cheddar cheese for the best flavor. Also, to avoid grainy mac and cheese, I suggest buying a block of cheese and shredding it yourself. This ensures there are no stabilizers or additives in your cheese sauce.
- Garlic powder. This ingredient is optional but I think it adds just a touch of flavor that takes this mac and cheese recipe up a notch without making it unpalatable to kids. Adjust the amount to your family’s tastes!
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