Easy Mac and cheese
This homemade mac and cheese recipe is a classic comfort food you'll want to make again and again. The creamy cheese sauce, made with a blend of sharp cheddar, mozzarella, and parmesan, perfectly coats the tender macaroni. Topped with a crispy layer of golden, buttery breadcrumbs, it adds a perfect crunchy contrast to the dish.
Tools
Ingredients
- 1 tablespoon extra virgin Olive oil or canola oil
- 1 pound elbow macaroni , pipette, cavatappi, or penne pasta
- 1 tablespoon kosher salt
- 4- quart water
For the Cheese Sauce:
- 2-½ cups whole milk
- 1 12 oz (1-½) full-fat evaporated milk or whole milk
- 6 Tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups (8 oz) Kraft Italian Five Cheese with a touch of Cream Cheese , shredded
- 2 cups mild or sharp cheddar or Monterey Jack Cheese , shredded
- ½ teaspoon ground black pepper
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
For the topping:
- 1 ½ cups Panko Italian Style Bread Crumbs
- 2 tablespoons unsalted butter , melted or extra virgin olive oil
Instructions
- Preheat the oven to 375 °F and set an oven rack in the middle position. Grease a 9 by 13-inch (3Qt) glass baking dish with butter; set aside. Bring a large pot of salted water to a boil, and add the macaroni noodles. Cook the noodles according to the package directions until they are barely al dente. Drain the noodles and set them aside.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 1 stick of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk continuously to form a smooth, light-brown roux for about 2 minutes.
- While whisking, add the hot milk and cook for a minute or two more until thickened and smooth. Off the heat, add the cheeses, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon freshly grated nutmeg.
- Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Melt the 2 tablespoons of butter, combine them with the panko, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
Notes
How to Store & Re-Heat
To store: Macaroni and cheese, place it in an airtight container and refrigerate it as soon as it has cooled to room temperature. It will be kept in the refrigerator for 3 days.
To reheat: You can use a few different methods:
How to Freeze
- Oven: Preheat the oven to 350 degrees Fahrenheit. Place the mac and cheese in an oven-safe dish, and add a splash of milk or cream to help keep it moist. Cover the dish with foil and bake for about 20-25 minutes or until heated.
- Stovetop: Place the macaroni and cheese in a saucepan and stir over medium heat, adding a splash of milk or cream to help keep it moist until heated.
- Microwave: Place the macaroni and cheese in a microwave-safe dish, add a splash of milk or cream, and cover the dish. Heat on high for 2-3 minutes or until heated through. Stir the macaroni and cheese halfway through heating to ensure even reheating.
To make this mac and cheese ahead, you can prepare it up to the point just before baking. After mixing the cooked macaroni with the cheese sauce, cover the dish and refrigerate it. When you're ready to serve, melt the 2 tablespoons of butter, combine them with the panko, sprinkle it on top, and then bake it at 375°F for about 30 to 35 minutes. This way, you can have a delicious, hot mac and cheese ready to enjoy with minimal effort when needed.
To freeze mac and cheese, prepare the dish, but skip the baking step. Instead, cover it tightly with foil or plastic wrap and place it in the freezer. When you're ready to enjoy it, thaw it in the refrigerator overnight. Then, bake it at 375°F for 30 to 35 minutes, following the original baking instructions. Freezing allows you to have a convenient homemade mac and cheese ready whenever desired.
Nutrition Facts
Easy Mac and cheese
Amount per Serving
Calories
458
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
58
mg
19
%
Sodium
1117
mg
49
%
Potassium
231
mg
7
%
Carbohydrates
44
g
15
%
Fiber
6
g
25
%
Sugar
12
g
13
%
Protein
20
g
40
%
Vitamin A
553
IU
11
%
Vitamin C
1
mg
1
%
Calcium
329
mg
33
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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