I make this meal when nights are busy and I want food that fills people up. I keep the parts on the shelf and in the fridge. It saves time and cuts stress in the evening.

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This dish works for quick dinners, for a side at a potluck, or for a simple family lunch. I learned to cook it to have a steady, easy meal on hand. It warms well and tastes like comfort without much work.

This recipe is a simple baked pasta dish with a rich, cheesy sauce. It tastes creamy and mild with a bit of sharp cheese on top. People often make this dish for weeknight dinners, family meals, or casual gatherings. It uses basic pantry items and common dairy. For a different twist, try the white cheddar version which adds a sharper flavor while keeping the same steps and timing.

Why make this recipe

This Mac and Cheese is fast and low fuss. It cooks in under an hour and most of that time is hands-off. The sauce is smooth and rich, and the bake gives a light crust. It adapts to what you have: add a veg or some cooked meat. It feeds a family well and makes good leftovers for lunch. The recipe uses few tools and stores easily, which makes it a sensible choice on busy days. For a spicier family favorite, consider a buffalo twist as a way to change the meal.

How to make this recipe

Start by cooking the pasta and making a simple roux to thicken milk and cream. Stir in the cheeses until they melt into a smooth sauce. Mix the sauce and pasta so each piece gets coated. Put the mix into a baking dish, add extra cheese and crumbs, then bake until the top is golden. Expect a creamy inside and a slightly browned top. For a heartier take, you can swap in a meaty version that keeps the same basic steps for a filled, saucy bake.

Ingredients

1 pound Elbow Macaroni, 1/2 cup Unsalted Butter, 1/4 cup All-Purpose Flour, 3 cups Whole Milk, 1 cup Heavy Cream, 3 cups Cheddar Cheese, shredded, 1 cup Mozzarella Cheese, shredded, 1/2 cup Parmesan Cheese, grated, 1 teaspoon Salt, 1/2 teaspoon Black Pepper, 1/2 teaspoon Ground Mustard, 1/2 cup Breadcrumbs (optional)

The elbow pasta holds the sauce well. Butter and flour form the roux to thicken the milk and cream. Cheddar gives most of the flavor, while mozzarella adds stretch. Parmesan adds a sharp bite. Ground mustard lifts the cheese flavor. Breadcrumbs make a crisp top if you like a bit of crunch. If you want a different creamy take, see a tried version for small batches.

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Boil macaroni in salted water until just under al dente. Drain and set aside. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk and cream until smooth. Add salt, pepper, and mustard. Stir until thickened, then add cheeses (reserving 1/2 cup cheddar) and stir until melted. Combine pasta and sauce in a large bowl. Pour into prepared baking dish. Top with reserved cheddar and breadcrumbs. Bake uncovered for 20–25 minutes until golden and bubbly. Let rest for 5 minutes. Serve warm and enjoy.

Notes: Do not overcook the pasta at the boil; it will finish in the oven. Heat the sauce slowly so the cheese melts smooth. Let the bake rest to set the sauce and make serving easier.

How to serve this recipe

Serve in squares or scoops with a green side salad or steamed vegetables. It works well with roasted broccoli, a simple slaw, or cooked greens for more color and fiber. For a full plate, add a small cut of cooked meat like baked chicken or sausages. This meal is also good for potlucks; bring it warm in the baking dish. Leftovers reheat well in the oven or microwave. For casual nights, top each plate with extra pepper or hot sauce for a small kick.

How to store this recipe

Cool the dish to room temperature before storing. Put leftovers in a shallow airtight container. Keep in the fridge for 3–4 days. For longer storage, freeze in a freezer-safe dish for up to 2 months. Thaw in the fridge before reheating. Reheat in an oven at 350°F until hot, or warm single portions in the microwave. If the sauce seems dry after storage, stir in a splash of milk while reheating.

Tips to make this recipe

Use good cheese and grate it yourself for best melting. Do not use pre-shredded cheese if you can avoid it; it often has additives that stop smooth melting. Whisk the milk into the roux slowly to avoid lumps. Taste and adjust salt near the end since cheeses add salt. If the sauce breaks, stir in a little cold milk off the heat to bring it back. Try to keep the oven time close to the recipe so the top gets color but the inside stays creamy.

Variation

You can add cooked vegetables like peas, roasted squash, or spinach for extra food value. Stir in cooked bacon or ham for a meat boost. For a spicier version, mix in diced jalapeño or a spoon of hot sauce. If you want a lighter dish, use low-fat milk and skip the heavy cream, but the sauce will be less rich. Some variations need more cooking time, so check the pasta and sauce as you go. If you prefer a very smooth sauce, use an extra cup of milk and reduce the cheese slightly.

FAQs

Q: Can I use different pasta shapes? A: Yes. Use shells or cavatappi to hold sauce.

Q: Can I make this ahead? A: Assemble and chill, then bake when ready. Add a few extra minutes.

Q: How do I stop the top from burning? A: Cover with foil partway through baking if it browns too fast.

Q: Can I use low-fat cheese? A: You can, but the sauce will be less creamy.

Q: Is it safe to freeze? A: Yes, freeze for up to 2 months in a sealed dish.

Conclusion

This recipe is a simple, reliable bake for busy nights and family meals. It heats well and takes small swaps to match what you have on hand. For more recipe ideas and step-by-step photos, check an easy homemade guide at this homemade mac and cheese guide. If you want a rich, contest-winning take, see the contest-winning baked mac and cheese for tips. For a spicy, meaty twist, try the buffalo-style chicken mac ’n cheese idea.