Feastical

Simple Mac and Cheese: Your New Go-To Comfort Food Recipe

Hey friends, Beau here from Feastical! Let’s be real for a second. Some days just call for a big, steaming bowl of pure, unapologetic comfort. You know the ones I’m talking about. The sky is grey, your to-do list is a mile long, and your soul is begging for something warm, cheesy, and wonderfully simple. That’s where this hero of a recipe comes in. Forget the boxed stuff with the mysterious powder packet—we’re making real, from-scratch, creamy, dreamy macaroni and cheese, and I promise it’s easier than finding your missing spatula (we’ve all been there). This isn’t just food; it’s a culinary hug. It’s the dish you whip up on a hectic Wednesday that makes everyone at the table stop, take a breath, and smile. It’s made with pantry staples you probably already have, and it comes together in under 30 minutes. So, tie on your favorite apron, put on some good music, and let’s make a pot of happiness together.

A Pot of Memories: Why This Dish Means So Much

This recipe takes me right back to my grandma’s linoleum-floored kitchen. It wasn’t fancy, but it was the heart of her home. After a long day of playing outside until the streetlights flickered on, I’d walk in and be hit by the most incredible smell: butter, flour toasting, and sharp cheddar melting into a creamy sauce. That was my signal. Dinner was almost ready. I’d slide into my usual chair at the Formica table, and she’d place a bowl in front of me, the cheese still bubbling and the steam fogging up my glasses. It was never just about the mac and cheese, though hers was the gold standard. It was about the way she’d tousle my hair and ask about my day. It was about the simple, powerful act of being nourished, both body and soul. This recipe is my attempt to bottle that feeling—the warmth, the love, the pure joy of a shared meal. I hope it becomes a part of your story, too.

Gather Your Ingredients: The Building Blocks of Cheesy Goodness

Here’s the beautiful part: this magic is made with just a handful of simple ingredients. This is where we build our flavor foundation, so let’s talk about each one!

• 1 (8 oz) box elbow macaroni: The classic vessel for all that cheesy sauce. Its small, curved shape is perfect for trapping goodness in every bite. Chef’s Insight: Don’t overcook it in the first boil! We’re going to let it finish cooking a bit in the sauce, so aim for al dente (a little firm to the bite) according to the package directions.
• ¼ cup butter: This is the rich, flavorful base of our sauce. It adds depth and helps create our roux. Substitution Tip: Unsalted butter is best so you can control the salt level, but salted works in a pinch—just taste before adding the extra salt later.
• ¼ cup all-purpose flour: This teams up with the butter to create the roux, which is the secret thickening agent that gives our sauce its luxurious, creamy body (no runny sauce here!).
• ½ tsp salt & Ground black pepper, to taste: The essential flavor enhancers! Salt makes the cheese flavor pop, and freshly cracked black pepper adds a tiny, welcome kick. Always season in layers!
• 2 cups milk: This transforms our thick roux into a silky béchamel sauce. Whole milk will give you the richest, creamiest result, but 2% works great too. Chef’s Hack: Let your milk sit out for 10-15 minutes to take the chill off. A cold milk added to a hot roux can sometimes make the sauce a bit grainy.
• 2 cups shredded Cheddar cheese: The star of the show! I prefer a sharp or extra-sharp cheddar for a bigger flavor punch. CRUCIAL TIP: For the love of all that is cheesy and good, please shred your own cheese from a block! Pre-shredded bags contain anti-caking agents that can prevent your sauce from melting smoothly, leaving it a little gritty. Trust me, the extra two minutes of shredding is a game-changer.

Let’s Get Cooking: Your Foolproof Guide to Creamy Perfection

Okay, team! Let’s fire up the stove and make some magic. Follow these steps, and you’ll have a perfect pot of mac and cheese in no time.

1. Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add your elbow macaroni and cook according to the package directions for al dente. Remember, we’re going to cook it a bit more in the sauce, so we don’t want mushy pasta! Once it’s done, drain it in a colander but DO NOT rinse it. That little bit of leftover starch helps the sauce cling to every noodle. Set it aside.
2. Create the Roux (The Secret Weapon): In the same pot (fewer dishes to wash—you’re welcome!), melt the butter over medium heat. Once it’s foamy, sprinkle in the flour and immediately start whisking. Keep whisking for a full 1-2 minutes. You’re toasting the flour just enough to cook out its raw taste. It should smell a little nutty and look like a smooth paste. This is your flavor foundation! Season it now with the salt and a good few cranks of black pepper.
3. Whisk in the Milk: Now, slowly pour in the milk, just a splash at a time at first, whisking constantly. This initial patience prevents lumpy sauce! Once you’ve incorporated about half the milk, you can pour in the rest. Keep whisking! Bring the mixture to a gentle simmer. You’ll feel the sauce start to thicken beautifully as it heats. Let it bubble gently for 3-5 minutes, whisking often, until it’s smooth and coats the back of a spoon.
4. Bring on the Cheese! This is the best part. Turn the heat off completely. Now, gradually add your freshly shredded cheddar cheese, one handful at a time, stirring with a wooden spoon or spatula until it’s fully melted before adding the next handful. Melting the cheese off the heat prevents it from breaking and becoming oily. You’ll end up with a velvety, smooth, incredibly cheesy sauce.
5. The Grand Finale: Add your drained, cooked macaroni back into the pot with the glorious cheese sauce. Gently fold everything together until every single noodle is perfectly coated in that creamy, cheesy embrace.

How to Serve It Up: From Simple to Spectacular

You can absolutely grab a spoon and eat this straight from the pot (no judgment here!). But if you want to make it a meal or fancy it up for guests, here are a few of my favorite ways to serve it.

For a classic, cozy feel, simply spoon it into bowls while it’s still piping hot. The steam rising, the cheese stretching… it’s a thing of beauty. If you’re feeling a bit extra, transfer the mac and cheese to an oven-safe baking dish, sprinkle the top with a handful of extra cheese or buttery breadcrumbs (panko works great!), and pop it under the broiler for 2-3 minutes until the top is golden brown and gloriously crispy. That contrast of textures is *chef’s kiss*. This dish is the ultimate sidekick to so many meals. I love it alongside a simple green salad with a tangy vinaigrette to cut through the richness, some roasted broccoli, or classic BBQ favorites like pulled pork or grilled chicken.

Mix It Up! 5 Delicious Twists on Classic Mac & Cheese

The basic recipe is a perfect canvas for your culinary creativity! Here are a few ways to make it your own.

1. The Protein Power-Up: Stir in a cup of diced cooked ham, crispy crumbled bacon, shredded rotisserie chicken, or even a can of drained tuna for a hearty, full-meal situation.
2. Veggie Delight: Fold in a cup of steamed broccoli florets, sautéed mushrooms, caramelized onions, or thawed frozen peas for a pop of color, flavor, and nutrition.
3. Spice It Up: Add a pinch of cayenne pepper, smoked paprika, or a dash of your favorite hot sauce to the cheese sauce for a warm, smoky kick.
4. Gourmet Cheese Blend: Swap out half the cheddar for another melting cheese like Gruyère (so nutty and delicious!), Gouda, Monterey Jack, or a little bit of cream cheese for extra tang and creaminess.
5. Gluten-Free/Dairy-Free Friendly: Use your favorite gluten-free pasta. For the sauce, use a gluten-free flour blend and your preferred plant-based butter and milk (unsweetened oat or almond milk work well). For the cheese, there are some great melting vegan cheddar shreds on the market now!

Beau’s Chef Notes: A Few Extra Nuggets of Wisdom

This recipe has been my faithful companion for years, and it’s evolved in tiny ways. I used to just dump all the cheese in at once until I learned the hard way about the perils of a broken, greasy sauce. Low and slow is the way to go! Also, the type of cheese really matters. A bland cheese will make a bland sauce. Invest in a good, flavorful block of cheddar—you’ll taste the difference. One time, I was filming a video for the site and was talking to the camera so much I completely forgot to whisk the roux. Let’s just say I had to start over with a very lumpy, unfortunate-looking paste. The lesson? Even us “pros” make mistakes! Cooking is about the journey, not perfection.

Your Mac and Cheese Questions, Answered!

Q: My cheese sauce turned out grainy/oily. What happened?
A: This is usually one of two things. First, the heat was too high when you added the cheese. Always melt cheese off the direct heat. Second, it could be from pre-shredded cheese. Those anti-caking agents are the enemy of a smooth sauce. Shred your own!

Q: Can I make this ahead of time?
A: You can! Assemble the recipe completely, then transfer it to a baking dish. Let it cool, cover, and refrigerate for up to two days. When ready to bake, you may need to add a splash of milk to loosen it up, then bake at 350°F (175°C) for 20-30 minutes, until heated through.

Q: My sauce is too thick. How can I thin it out?
A: No problem! Simply whisk in a little more warm milk, a tablespoon at a time, until it reaches your desired consistency.

Q: My sauce is too thin. How can I thicken it?
A. Let it simmer on the stove for a few more minutes, stirring constantly. You can also make a “slurry” by mixing a tablespoon of flour with two tablespoons of cold milk until smooth, then whisking that into the simmering sauce. Cook for another 2-3 minutes until thickened.

Simple Macaroni and Cheese

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• Author: BeauCollier

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Description

Say goodbye to the boxed stuff. This from-scratch macaroni and cheese is velvety, cheesy, and made with pantry staples. Perfect for a cozy weeknight or a crowd-pleasing side.

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Ingredients

• 8 oz elbow macaroni (about 2 cups dry)

• ¼ cup butter

• ¼ cup all-purpose flour

• ½ tsp salt

• Freshly cracked black pepper, to taste

• 2 cups milk (whole milk for richest flavor)

• 2 cups freshly shredded sharp cheddar cheese

Chef’s Tips:

• Cook pasta al dente; it will finish cooking in the sauce.

• Let milk sit at room temperature for 10–15 minutes to avoid a grainy sauce.

• Shred your own cheese from a block for the smoothest melt.

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Instructions

• Cook the Pasta:
  Boil macaroni in salted water until al dente. Drain but do not rinse. Set aside.

• Make the Roux:
  In the same pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for 1–2 minutes until slightly nutty and smooth. Season with salt and pepper.

• Add Milk:
  Slowly whisk in milk, a splash at a time, to prevent lumps. Bring to a gentle simmer, whisking until thickened (3–5 minutes).

• Add Cheese:
  Turn off heat. Gradually stir in shredded cheddar, one handful at a time, until fully melted and smooth.

• Combine Pasta and Sauce:
  Add drained macaroni to the pot and fold until every noodle is coated in cheesy goodness.

Notes

• Grainy/Oily Sauce: Cheese added over high heat or pre-shredded cheese may cause this. Melt cheese off the heat.

• Too Thick: Whisk in warm milk, a tablespoon at a time.

• Too Thin: Simmer a few more minutes or whisk in a flour-milk slurry (1 tbsp flour + 2 tbsp cold milk).

• Make-Ahead: Assemble and refrigerate for up to 2 days. Add a splash of milk when reheating in the oven at 350°F (175°C) for 20–30 minutes.

Nutritional Information*

*Please note: This is an estimated nutritional breakdown. Values can vary based on specific ingredients used.

Per serving (approx., recipe serves 4):
Calories: 450 | Protein: 17g | Fat: 22g | Carbohydrates: 45g | Sugar: 5g

This is a hearty, comforting dish. To lighten it up slightly, you can use a lower-fat milk, reduce the butter by a tablespoon, or use a reduced-fat cheese (though the meltability might change). Remember, food is about joy and nourishment, and this dish delivers on both in a big way!

Final Thoughts: Dig In!

And there you have it, friends! Your new favorite, fail-proof, incredibly delicious simple macaroni and cheese recipe. It’s more than just pasta and cheese; it’s a reminder that the simplest things in life are often the best. It’s about the joy of creating something with your own two hands and sharing it with people you love. I hope this recipe finds its way into your regular rotation and becomes a source of comfort and happy memories in your kitchen, just like it has in mine. Now, go forth and get cheesy! And if you make it, I’d love to hear about it. Tag me @Feastical on social media so I can see your beautiful creations. Until next time, happy cooking!