Who Doesn’t Love Macaroni and Cheese
Mac and cheese is the ultimate comfort food. It’s warm, cheesy, and always hits the spot. Whether you’re feeding kids, hosting friends, or just craving something cozy, this dish delivers.
It’s simple to make, but that doesn’t mean it has to be boring. With the right combo of cheeses and a creamy sauce, even basic mac and cheese can feel like something special.
This recipe sticks to the classic roots but adds a little extra flavor to make it stand out. You won’t need anything fancy—just a few pantry staples and your favorite pasta.
Want to bake it with a crunchy topping? Go for it. Prefer it creamy straight from the pot? That works too.
You can also make it your own. Add bacon, roasted veggies, or even a little spice. Mac and cheese is flexible, fun, and always a crowd-pleaser.
In this post, I’ll show you how to make a rich, gooey, cheesy mac that’s perfect every time. The instructions are simple, and the results are delicious.
So grab a pot, turn on the stove, and let’s make some comfort food magic happen. You’re going to love how easy—and how good—this mac and cheese really is.
Mac and Cheese Recipe
Ingredients
- ¼ cup onion minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups dairy product skim, 2%, whole milk, evaporated milk, half and half, cream or any combination
- salt and pepper to taste
- 8 ounces cheese of your choice grated, more or less, depending on how much you like cheese
Instructions
- In a pre-heated heavy-bottomed sauce pan, heat the butter until bubbly.
- Stir in the onion, salt and pepper, and cook over medium heat until onions have softened and are translucent.
- Stir in the flour, mixing well with the butter and onions. Cook and stir for about 2 minutes.
- Pour in the dairy and bring to a boil, stirring occasionally.
- Turn the heat down to low and let simmer until the sauce is as thick as you want it, stirring occasionally.
- Off the heat, stir in the grated cheese, a bit at a time. Taste and adjust seasonings as necessary.
To Make Macaroni and Cheese
- Cook 8 ounces of your favorite pasta shape in boiling, salted water, until just barely al dente. I usually stop cooking 2 minutes before whatever time the package directions state.
- Drain the pasta well and combine with the hot cheese sauce.
- Warm over low heat for about 5 minutes, just so the pasta is cooked through. Make sure it doesn't boil, or your cheese sauce will separate.
To Sneak in Extra Vegetables
- Puree one cup of roasted butternut squash and whisk that into the Mornay sauce. Season with a bit of nutmeg.
- Stir in one cup of pumpkin puree to the Mornay sauce. Season with a bit of sage or poultry seasoning.
- Puree one cup of steamed cauliflower and add to the sauce. Season with a little nutmeg.
- For all three variations, no additional baking is necessary. Just heat the sauce with the hidden vegetables together with the pasta and serve.
Ideas for Variations
- Use jack cheese in your cheese sauce and stir in a can of drained tomatoes or Ro-Tel (tomatoes and chiles) along with a bit of chili powder and cumin.
- Stir in a cup or so of any cooked vegetable that your kids like. Cauliflower, peas, bell peppers, broccoli, green beans, etc, would all work well.
- To up the protein, stir in cooked diced turkey or chicken, or add in a some drained canned tuna.
- To change things up even more, vary the starch you use to make this. For example, you can substitute cooked white or brown rice, Israeli couscous, or even cooked barley or wheat berries for the pasta.
Make It Your Own
| Ingredient Add-In | Description | Why It Works |
|---|---|---|
| Crumbled Bacon | Cooked, crispy bacon pieces stirred in or sprinkled on top. | Adds smoky flavor, crunch, and savory richness. |
| Caramelized Onions | Slow-cooked onions with a sweet, golden flavor. | Brings a sweet-savory balance that complements the cheese. |
| Roasted Broccoli | Chopped, oven-roasted broccoli florets. | Adds texture and a healthy veggie twist. |
| Jalapeños or Hot Sauce | Sliced peppers or a dash of your favorite hot sauce. | Kicks up the heat and cuts through the richness. |
| Garlic Powder or Fresh Garlic | A touch of garlic flavor, sautéed or powdered. | Enhances the savory profile and depth. |
| Pulled Pork or Shredded Chicken | Slow-cooked, tender meat mixed in. | Turns it into a full, hearty meal with added protein. |
| Breadcrumb Topping | Buttery breadcrumbs baked until golden. | Adds crunch and contrast to the creamy texture. |
| Truffle Oil | A drizzle over the top before serving. | Gives a gourmet touch and deep earthy flavor. |
| Sun-Dried Tomatoes | Chopped and stirred into the pasta. | Adds tangy bursts and a chewy bite. |
| Different Cheeses (Gruyère, Gouda, etc.) | Mix or replace cheddar with others. | Creates new layers of flavor and melts differently. |
Mornay Sauce
Mac and cheese typically begins with a cheese sauce known as Mornay sauce. Sounds fancy, but it’s really just a simple upgrade to a basic white sauce—also known as béchamel. You make béchamel by cooking butter and flour, then whisking in milk. Add a little salt, pepper, and maybe some onion for flavor.
Once the béchamel is smooth and creamy, you stir in cheese. That’s it. Now you’ve made Mornay sauce. This classic French sauce isn’t just for mac and cheese—it’s also great with seafood, veggies, and baked dishes.
It may sound over the top, but it’s not hard to make. And the flavor? Way better than the boxed stuff. Does it take a little more time and effort? Sure. But just a little. And the payoff is huge.
Plus, you skip the weird ingredients like sodium tripolyphosphate and Yellow 6. You get real food with real flavor. Stir the Mornay into your favorite pasta shape, and boom—creamy, cheesy mac that’s ready to eat.
It’s easy enough for kids to help with. Older kids can even make it on their own. And once you try it, you might never go back to the box again.
Healthier Mac & Cheese
Making macaroni and cheese yourself allows you to control how much fat you put in, in the form of cheese and dairy, and how much salt. It also lets you sneak in some vegetables, if necessary in your house.
If your kids already love vegetables, you don’t even need to sneak them in; just stir in whatever vegetables they like.
Classic Moray sauce is typically made with a combination of half Gruyere and half Parmesan cheese, but don’t let that stop you from trying what’s on hand or the cheeses your kids love. I made my version with shredded Colby Jack.
Here’s a basic recipe for Mac & Cheese. Below, you’ll find a few other suggestions, but feel free to add your own twist to this recipe to make it your own. Let me know your favorite adaptations in the comments section below.
Cooking Tip: Don’t worry about reducing the milk too much. The first time I made this, I let it thicken too much, forgetting the cheese will help make it thick. You want to reduce it for a few minutes and then add the cheese.
9 Responses
I’ve been making my mac n’ cheese this way for years….far better than a box! I add dijon mustard and cream cheese and it’s fantastic!
The mac and cheese looks wonderful. Thank you for the recipe and the lovely photo of your beautiful daughter enjoying it. Old Bay seasoning sounds like a good addition.
Love your blog and your recipes. Will recommend it to my family. Thanks can’t wait to try your curry
Other variation:
Great use for left-over diced ham.
Looks perfect! Mac N Cheese is a staple in this house.
Shea
Tried this last night, my husband was questioning the monray sauce. But he quickly fell in love with this! When he went back to the pot for seconds, it was all gone. =) I see this being on the menu every week!
I actually make my macaroni & cheese without flour using eggs, milk or cream or a combination, and cheese. I mix the cheese with the macaroni and then add the egg & liquid mixture. I add flavor and spice to the liquid first. However, I like this method and I will try it. I want to see if the family will notice the difference and like this better.
I’ve always made my own Macaroni Cheese. Sometimes I use powdered cheese sauce, and sometimes I make my own. Adding a tin of chopped tomatoes, chopped bacon and mushrooms is good too. And I sometimes add a dollop of mayonnaise, cream cheese, and last night I added some feta as well. Let it all melt up in the cheese sauce, and VOILA! You have a really tasty Mac ‘n Cheese! Oh, and a bit of Garlic Pepper from the Ina Parman range (South African ‘cos that’s where I live)
Thank-you. Always willing to try something new? U know? Spice o’ life. Just love good food? Yes?