Homemade Mac and Cheese
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
6 servings (1 cup each)
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Calories
371 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Homemade Mac and Cheese
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This fool-proof Homemade Mac and Cheese is made with a 3-ingredient cheese sauce, no roux required. Spend 5 minutes or less making the sauce, then toss with hot noodles for the EASIEST stovetop mac and cheese ever!
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Ingredients
- Salt and freshly ground black pepper
- 1 pound elbow macaroni (see note 1)
- 2 cups shredded sharp cheddar cheese (see note 2)
- 1 tablespoon cornstarch
- 1 (12 ounce) can evaporated milk
- 1/4 cup milk or to taste (see note 3)
Instructions
- Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Add macaroni and cook until al dente, about 7 minutes. Drain well. Do not overcook and do not rinse macaroni.
- Meanwhile, in a medium saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk, regular milk, and salt and pepper to taste (I like 1 teaspoon salt, and 1/4 teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Fold in macaroni until uniformly combined and season to taste with salt. Do not skip this step or your mac and cheese may be bland. Serve with hot sauce if desired.
Notes
- Macaroni: Any bite-size pasta is fine. Pick a favorite shape; something that will cling to the cheese sauce and deliver it right into your mouth. Cavatappi, farfalle, rotini, penne, rigatoni, ziti, and orecchiette would also work wonderfully.
- Shredded cheese: It's okay to use pre-shredded cheese here. Although they are tossed with agents to prevent the cheese from sticking together, it will still melt and thicken up fine.
- Milk: The recipe works without milk, but it gets thick as it sits and cools down. I like to add at least 1/4 cup milk to the sauce when stirring in the noodles, but you can add more or less as desired.
- Yield: This recipe makes about 6 cups.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. To reheat, add a splash of milk to an individual portion of mac and cheese, cover with plastic wrap, and microwave in 30-second increments until heated through, stirring after each interval.
Nutrition Information
Show Details
Serving
1 cup
Calories
371kcal
(19%)
Carbohydrates
64g
(21%)
Protein
14g
(28%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
18mg
(6%)
Sodium
71mg
(3%)
Potassium
363mg
(10%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
157IU
(3%)
Vitamin C
1mg
(1%)
Calcium
182mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 371kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 71mg | 3% |
| Potassium | 363mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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