Homemade Macaroni and Cheese

Ingredients

• 227 g (8 ounces), freshly shredded and dividedMonterey Jack cheese, in a block
• 227 g (8 ounces), freshly shredded and dividedsharp cheddar, in a block
• 57 g (1/4 cup), at room temperatureunsalted butter
• 473 ml (2 cups)whole milk
• 23 g (3 tablespoons)plain flour
• 7.5 ml (1 1/2 teaspoons), plus 10 ml (2 teaspoons) for cooking the macaroniMorton kosher salt
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 2.5 ml (1/2 teaspoon)dry mustard
• 2.5 ml (1/2 teaspoon)black pepper
• 454 g (16 ounces), uncookedsmall elbow macaroni

Instructions

1. 1

   Prepare the ingredients

   Get everything ready before you begin. Shred the two cheeses, keeping them separate, and measure the butter and milk. Leave the cold dairy ingredients on the counter while you continue with the preparation.

2. 2

   Mix the seasoning

   Whisk the flour, 7.5 ml salt, garlic powder, onion powder, dry mustard and black pepper together in a small bowl. Set aside.

3. 3

   Cook the macaroni

   Cook the macaroni according to the packet instructions, adding 10 ml kosher salt to the boiling water. Stop when it is just al dente; do not overcook. Drain thoroughly and set aside.

4. 4

   Start the sauce

   While the macaroni cooks, place a large, deep-sided frying pan or a Dutch oven over medium-low heat and add the butter. Once melted, sprinkle in the seasoned flour mixture and whisk it in evenly. Keep whisking for another minute.

5. 5

   Thicken the milk

   Pour in the milk very gradually, whisking all the while until smooth. Cook gently over medium-low heat, stirring occasionally, until it reaches a light simmer; do not let it boil. In 4–5 minutes, it should thicken to the consistency of very thick cream and coat the back of a spoon.

6. 6

   Melt in the cheese

   Turn the heat to low. Stir in half the Monterey Jack until melted, then the rest until melted. Add half the cheddar and stir until melted, followed by the remaining cheddar. If the sauce cools and the cheese stops melting well, raise the heat slightly, but no higher than medium-low. Do not let the sauce boil.

7. 7

   Combine the macaroni

   Add the cooked, drained macaroni to the pan and fold it through the cheese sauce. The pasta will absorb some sauce and the mixture will thicken quickly.

8. 8

   Serve straight away

   When the macaroni and cheese has reached your preferred thickness, serve it hot.

What is macaroni and cheese?

Macaroni and cheese is a familiar American comfort dish: pasta coated in a rich cheese sauce. This stovetop version keeps the method straightforward and skips the extra baking step.

The combination of Monterey Jack and sharp cheddar makes the sauce creamy while giving it a pronounced cheese flavour. Adding the cheese gradually helps it melt into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 31g protein, 65g carbs, 36g fat.

The macaroni provides most of the carbohydrates, while butter, whole milk and cheese contribute much of the fat. Cheese and milk also supply protein. For a more balanced plate, serve a portion with vegetables or a crisp salad.

Why use two cheeses?

Monterey Jack: This mild cheese melts smoothly and gives the sauce a soft, creamy character.

Sharp cheddar: Its fuller flavour balances the mild Jack. Shred both cheeses fresh, as the recipe specifies, and keep them separate so you can add them in the right order.

Build a smooth sauce

Flour and butter: Whisking the seasoned flour into the melted butter for a minute helps form the base of the sauce before the milk goes in.

Milk: Add it slowly while whisking continuously to keep the mixture smooth. Keep the heat gentle; boiling the sauce can make its texture grainy.

Watch the pasta and sauce

Al dente macaroni: Cook the elbows only until just tender, following the packet timing. They will continue to take up sauce once combined, so overcooking them beforehand can leave the finished dish too soft.

Thickened sauce: Look for a light simmer and a consistency that coats the back of a spoon. Once the pasta is folded in, the sauce will thicken further.

Add the cheese gradually

Low heat: Stir in each portion of cheese only after the previous one has melted. This gives the sauce time to become smooth without overheating it.

If melting slows: Raise the heat slightly if needed, but keep it at or below medium-low. Avoid boiling the sauce at this stage as well.

Serve it hot

This macaroni and cheese is best served as soon as it reaches the thickness you like. A simple green salad or steamed vegetables make a fresh contrast to the rich, cheesy pasta.

If it stands for a moment, the pasta will continue absorbing sauce, so bring it to the table promptly.

Recipe notes & tips

• Shred the cheeses before starting so they are ready to add in stages.
• Keep the macaroni just al dente, as it will absorb sauce after draining.
• Drain the macaroni thoroughly so excess water does not loosen the sauce.
• Whisk continuously while adding the milk to help keep the sauce smooth.
• Use low heat when melting in the cheese and do not let the sauce boil.
• Serve promptly, before the pasta absorbs too much of the sauce.

Variations

• Add chilli: Stir a little chilli powder into the flour mixture for gentle heat.
• Add vegetables: Fold cooked peas or broccoli through the macaroni just before serving.
• Use smoked cheese: Replace some of the cheddar with smoked cheddar for a deeper flavour.
• Add herbs: Stir chopped chives into the finished dish for a fresh note.
• Add a crunchy topping: Scatter toasted breadcrumbs over each serving just before eating.

Common mistakes to avoid

• Overcooking the pasta: Cook it only to al dente, as it will soften further in the sauce.
• Adding milk too quickly: Pour it in gradually while whisking to avoid lumps.
• Using high heat: Keep the sauce at a gentle simmer so it does not boil or turn grainy.
• Adding all the cheese at once: Stir it in by portions, waiting for each to melt before adding the next.
• Leaving the pasta wet: Drain it very well so it does not water down the cheese sauce.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat gently in a pan or microwave, stirring occasionally; add a small splash of milk if the sauce has thickened too much.

Frequently asked questions