Let’s face it—sometimes you just need a bowl of cheesy goodness to get through the day. It’s been snowing for six months straight (hello, Canada), you’re in full denial that summer ever existed, and you need something comforting in your belly. Enter easy mac and cheese. I’m talking about a recipe so simple that you’ll be questioning why you ever considered the boxed stuff “good enough.”
Why This Easy Mac and Cheese is a Winner
Here’s the thing about mac and cheese—it’s a classic. But classics don’t have to be complicated. You want creamy? We’ve got creamy. You want cheesy? Oh, we’ve got cheesy. And, most importantly, you want easy? That’s where we truly shine. This mac and cheese is for those of us who don’t have the time (or let’s be honest, the energy) to be messing around with fancy schmancy techniques.
Have you ever found yourself staring at your pantry at 6 PM, wishing you had the willpower to make something fancy, but instead you’re seconds away from just eating a slice of cheese and calling it dinner? Yep, same. That’s where this easy mac and cheese comes to save the day. It’s got that silky smooth cheese sauce, just enough bite from perfectly al dente pasta, and it can be ready in the time it takes you to binge-watch one episode of your favourite show. And honestly, what more do we need in life?
High-Quality Ingredients Are Key (But Not Too Fancy)
Even though we’re keeping things easy, let’s not sacrifice quality. Your mac and cheese deserves better than that bag of sad, pre-shredded cheese that’s been lurking in your fridge since… last season. You want freshly grated cheese—this is not a drill. A nice sharp cheddar is the backbone of any good easy mac and cheese, but if you’re feeling extra fancy (and have more than $10 in your cheese budget), throw in some Gouda or Gruyère.
As for the pasta, elbow macaroni is the classic choice, but feel free to shake things up. I’ve been known to throw in shells, because let’s be real, they’re basically tiny cheese scoops. If you’re cooking for kids, the fun shapes make it easier to convince them it’s more than just carbs and dairy. “Look, it’s pasta shaped like dinosaurs! Totally healthy.”
The Secret to That Velvety Cheese Sauce
You know what’s not fun? Lumpy cheese sauce. Nothing ruins a mac and cheese mood faster than a grainy, gloopy mess. Luckily, making a smooth sauce isn’t as hard as you think. It all starts with a roux—and don’t be intimidated by that fancy French word. All you need to do is melt some butter, whisk in some flour, and you’re already halfway to a creamy wonderland.
From there, pour in the milk (slowly, don’t rush it!), and watch the magic happen. Stir like your life depends on it. Because it kind of does. The key to easy mac and cheese is making sure your sauce is thick and creamy before you start adding in the cheese. Gradually toss in the cheese, and soon enough, you’ll be tempted to eat it straight from the pot. Don’t do it. (Or do—no judgement. I’ve been there.)
To Bake or Not to Bake?
Ah, the great mac and cheese debate: stovetop or baked? I’ll say this—if you’re short on time (or patience), stovetop is your best mate. Quick, easy, and minimal clean-up. But if you’re in the mood to feel fancy, pop that cheesy masterpiece in the oven for a few minutes. Sprinkle some breadcrumbs (or crushed crisps, I won’t judge) on top for that golden crust, and you’ve got yourself a mac and cheese that feels borderline gourmet.
Whether you bake or not, one thing is certain: easy mac and cheese is always a winner. It’s the perfect balance of effort and reward, creamy and cheesy. And it’s the comfort food we all deserve—especially after surviving yet another snowstorm.
Why You’ll Keep Coming Back for More
Honestly, this easy mac and cheese is a bit like winter in Canada. It never really gets old, and it sticks with you (in the best way possible). It’s warm, comforting, and reliable—just like that oversized jumper you’ve been wearing for the past two weeks.
Easy Mac and Cheese Recipe: Your Go-To Comfort Food Classic
Equipment
- Small saucepan
- Large saucepan
- Large pot
- Strainer
- Oven-proof baking dish (optional if baking)
Ingredients
The béchamel
- 4 cups whole milk
- 110 g unsalted butter 1 stick
- ½ cup all purpose flour
- 1 tbsp salt plus more to taste
The pasta
- 4 cups of water
- 450 g elbow macaroni
- 1 tbsp salt
- 4 cups cheddar cheese
- ⅔ cup panko optional, use if baking
Instructions
Prepare the béchamel:
- Add milk into a small saucepan.
- Place the saucepan on the stove and heat over medium-high heat until the milk just comes to a simmer.
- Remove from heat and set aside.
- Place a separate larger saucepan on the stove.
- Add butter and melt over medium heat.
- Add flour and whisk constantly until the mixture turns light brown in colour (about 3 minutes).
- Remove from heat.
- While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. Note: It will be very thick when you first add the milk, then it will thin out.
- Heat the stove to a medium-high heat and return the large saucepan to the stove.
- While whisking constantly, cook the mixture until the sauce thickens and coats the back of a spoon (about 2 to 3 minutes).
- Stir in salt. Check taste and season with additional salt if desired.
- Remove from heat and set aside.
Prepare the pasta:
- Place a large pot on the stove.
- Add water and bring to a boil over high heat.
- Add salt, stir for 15 seconds.
- Add pasta and cook until it’s almost al dente i.e. just on the edge of being underdone (about 6-7 minutes).
- Using a measuring cup, reserve 1 cup of pasta water and set aside.
- Drain the remaining water, rinse with cold water and set aside.
- Optional: If you want to bake your mac and cheese, preheat your oven to 400°F.
- Place the large saucepan with the béchamel on the stove over medium heat.
- Add the cheese and stir until the cheese melts and becomes smooth.
- Add the pasta.
- Continue cooking, stirring occasionally, until the pasta is heated through and steaming (about 2 to 4 minutes). If needed, add reserved pasta water to achieve desired consistency.
- Optional: If baking, transfer to a baking dish and sprinkle with panko. Place the baking dish in the oven until bubbling and brown on top (about 25-30 minutes).