Everyone loves Mac and Cheese and even better when it’s as easy and totally cheesy like this recipe!
This quick macaroni and cheese takes about 15 minutes (from scratch!) including cooking the pasta and making a cheesy sauce. Simply perfect.
Why This Mac and Cheese Recipe is a Favorite
We make this for lunch at least every other week if not more.
- This easy, homemade 15-minute mac and cheese takes the same amount of time a box does.
- It’s rich, creamy, and totally dreamy.
- Hearty and budget friendly, everyone loves it.
- This recipe is great for add-ins. Stir in sausage, chicken, or broccoli.
Serve with Homemade Garlic Bread and Tossed Salad. It’s time to eat!
Ingredients in Easy Mac and Cheese
PASTA – Elbow macaroni is our choice for mac and cheese, but any short pasta will do. Shells are great too, since the cups hold the sauce (more cheese = better!!). For best results, don’t rinse the macaroni, the starches on the pasta help the sauce stick.
SAUCE – This recipe starts with a simple roux (butter and flour) but don’t worry, it’s super quick. The sauce is ready by the time the pasta is cooked.
CHEESE – Choose sharp cheddar (orange or white!) for a great flavor and be sure to grate your own cheese from a block. Pre-shredded cheeses don’t work well.
Variations
- Fry some bacon and set aside. Use the bacon along with the butter in the sauce and crumble the bacon over the mac and cheese before serving.
- Stir some small broccoli florets into the boiling water about 2-3 minutes before the pasta is finished cooking.
- Add a sprinkle of extra cheese or a bread crumb topping and place it under the broiler for a couple of minutes for a crispy, browned topping.
- For a fancy mac and cheese, stir in chunks of crab meat, lobster, even smoked salmon.
How to Make Mac & Cheese in 15 Minutes
While mac and cheese can be made in the Crockpot or baked in the oven, this is an easy mac and cheese ready in minutes.
- Melt butter in a saucepan & whisk in flour per the recipe below (this is called a roux).
- Whisk in liquid a bit at a time until smooth. Add seasonings and cook until thickened.
- Remove from heat, stir in cheese until smooth. Stir in the cooked elbow macaroni.
Tips for Best Creamy Mac and Cheese
This mac and cheese is incredibly easy but here are our favorite tips for perfection!
- Allow the flour and butter to cook for at least one minute before adding liquid to get rid of any starchy flavor.
- Don’t rinse the pasta.
- Shred your own cheese, packaged shredded cheeses have additives so they don’t melt as well.
- Use sharp cheddar for a cheesy flavor. Milder cheeses won’t make for a cheesy sauce.
- Add the cheese after removing the sauce from the heat. Overheating it can cause a grainy sauce or cause the cheese to separate.
Leftover Macaroni and Cheese
This easy mac and cheese is great when freshly made and is also perfect to reheat for lunches throughout the week!
Store it covered in the refrigerator and it will last up to 5 days! Add a splash of milk (or cream) and heat over medium-low heat until warmed. If using the microwave, reheat on 70% power stirring occasionally.
More Mac & Cheese Faves
- Buffalo Chicken Macaroni & Cheese – cheesy with a kick
- Homemade Mac and Cheese Casserole – a personal favorite
- Baked Cauliflower Macaroni & Cheese – cheesy and delicious
- Velveeta Mac and Cheese – a reader favorite
- Instant Pot Mac and Cheese – quick and easy
- Butternut Squash Mac and Cheese – infused with squash in every bite
Did you make this 15 Minute Mac & Cheese? Be sure to leave a rating and a comment below!
Easy Mac and Cheese
Ingredients
- 12 ounces elbow macaroni or short pasta (approx 3 cups dry pasta)
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 2 dashes hot sauce such as Tabasco
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain well, do not rinse.
- While pasta is cooking, melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes.
- Add milk and broth a small amount at a time, whisking smooth after each addition.
- Add dry mustard, salt, pepper, onion powder, and hot sauce. Continue to cook over medium heat and allow to come to a boil. Boil 1 minute while whisking.
- Remove from heat, add cheeses, and whisk until smooth.
- Stir in pasta. Season with additional salt & pepper to taste.
Notes
- This recipe needs bold or sharp cheeses or it won't have enough flavor.
- Do not use pre-shredded cheeses, they don't melt smoothly.
- To make this recipe quick, shred cheese while you're waiting for the water to boil. Make the sauce while the pasta is boiling.
- Allow the flour and butter to cook for at least one minute to get rid of any starchy flavor.
- Add the cheese after removing the sauce from the heat. Overheating it can cause a grainy sauce or cause the cheese to separate.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Pasta
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So good! Great flavor!!! Thank you!
I am so glad you enjoyed this recipe Janice!