Let me show you how to ditch the box and make this Easy Mac and Cheese homemade recipe for dinner tonight.
This homemade mac and cheese recipe is perfect for those times when you're craving a quick and tasty meal on its own or as a delicious side dish to chicken or beef.
Check out all the other Family Dinner Ideas available to help you get dinner on the table every night for your family!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Seems easy enough yet there are so many different ways to prepare mac and cheese for your family's dinner. For some people, it means opening a box and boiling some water. Other's might pull a box out of the freezer.
But after you read this post I hope you'll see that making homemade Easy Mac and Cheese is so much better than a box...really!
This recipe makes the perfect side dish for Breaded Italian Style Chicken Cutlets, Dutch Oven Whole Chicken or even grilled chicken sandwiches. I even enjoy eating a bowl of mac and cheese as the perfect comfort food after a long crazy day.
Check out this recipe for a gluten free mac and cheese made with gluten-free pasta for a deliciously satisfying substitute.
Table of Contents
What kind of cheese is best?
For a traditional mac and cheese recipe, cheddar cheese is best. You can use a combination of sharp or medium cheddar cheese. I always use a medium cheddar cheese.
Other cheeses that work great for mac and cheese are:
- Gouda
- Gruyère - this cheese melts beautifully.
- Parmesan - is great to use as a topping for mac and cheese.
- Monterey Jack - also works good and is one of the cheeses I use for the Copycat Panera Mac and Cheese recipe also on this site.
Helpful Baking Tools
Affiliate Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.
More InformationMore InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Cheddar too sharp? Try Colby, Monterey Jack, Gouda, or Mozzarella for a milder, creamier flavor.
- Add a kick: Use Pepper Jack or a bit of crumbled blue cheese for bold flavor.
- Pasta: Elbow macaroni is classic, but shells, cavatappi, penne, or rotini work great too.
- Simple stir-in's: Stir in cooked bacon, diced ham, shredded rotisserie chicken, or ground beef for extra protein.
- Topping Ideas: Sprinkle with buttered breadcrumbs, crushed Ritz crackers, or extra shredded cheese before baking for a crunchy finish.
- Try my new recipe for One Pot Creamy Sausage Pasta with Spinach for a new twist for dinner!
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Cook pasta according to package directions and set aside.
Step 2: In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the flour, salt, and pepper until smooth. Return to heat, cook for 1 minute, then slowly stir in the milk. Cook, stirring constantly, until the mixture comes to a boil and thickens.
Step 3: Stir the chicken bouillon cube and mustard into the sauce. Remove from heat, mix in 2 cups of cheese until melted, then stir in the cooked pasta. Transfer to a baking dish and top with the remaining 1 cup of cheese.
Baking Instructions
Step 4: Bake 15-20 minutes in a preheated 375°F oven or until the cheese on top is golden brown and the casserole is bubbly.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
How to Store, Freeze and Reheat
Refrigerate: Cool completely, then store in an airtight container in the fridge for up to 3–5 days.
Freezer: Let cool fully, portion into freezer-safe containers or resealable bags, then wrap with plastic and foil to prevent freezer burn. Keeps up to 3 months.
Thaw Tips: Thaw overnight in the fridge for even heating.
Microwave: Reheat in short bursts, stirring each time; add a splash of milk to restore creaminess.
Oven/Stovetop: For larger batches, reheat at 350 °F in an oven-safe dish (covered), or warm on the stovetop with a little milk.
More Recipes to Love
- Twice Baked Potatoes
- Creamy Mashed Potatoes
- Roasted Asparagus
- German Creamy Cucumber Salad
- Fiesta Corn Salad
📖 Recipe Card
Easy Mac and Cheese
Ingredients
- 1 package pasta; 16 ounces
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 tsp. salt
- ¼ tsp. pepper
- ½ tsp. mustard
- 1 chicken bouillon cube
- 2 cups milk
- 3 cups medium cheddar cheese shredded and divided
Method
- Preheat your oven to 375°F.
- Cook pasta according to package directions and set aside.
- Melt butter in a medium saucepan. Remove from heat.
- Stir in flour, salt, pepper, chicken bouillon cube and mustard and stir until smooth.
- Now add the milk and stir constantly until boiling.
- Remove from heat and stir in 2 cups of cheese.
- Reduce heat to low and continue to stir until everything is combined.
- Stir in pasta and pour into a baking dish.
- Sprinkle top with remaining 1 cup of cheese.
- Bake 15-20 minutes or until the cheese on top is golden brown and the casserole is bubbly.
Nutrition
Notes
HOW TO FREEZE MAC AND CHEESE
- If you want to freeze the mac and cheese, use a freezer-safe pan. I like to use aluminum pans.
- After the mac and cheese has baked, allow it come to room temperature.
- Don’t try to freeze mac and cheese while it’s still hot or ice crystals may start to form on top.
- Cover tightly with aluminum foil.
- Homemade Mac and Cheese can be frozen for up to two months.
HOW TO REHEAT FROZEN MAC AND CHEESE
- Remove from the casserole from the freezer the night before and allow it to defrost in the refrigerator.
- Reheat in a preheated 350 degree oven until warm.
- You can also reheat the casserole frozen.
- Keep it covered with the aluminum foil and bake in a preheated 350 degree oven for about an hour or until warmed all the way through.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Diane D. says
I used to make mac and cheese every Wednesday for our youth church night and the kids LOVED it!! My recipe was nearly the same as yours but I used Velveeta cheese and put it in the crockpot to bake. There was never a noodle left!
Char says
I’ve made your Mac and Cheese but don’t want to bake it till the next day.
Will there be any problems doing this?
Do I need to add any more liquid to it before baking?
Thank you
Char
Lois says
I have never tried this but I do think it will be fine! I wouldn't add any extra liquid. Let me know how everything comes out after you bake it. Thank you for visiting my site.
Mary says
Lois this looks so mouthwatering good. I am definitely going to make this. Show my daughter what a real mac and cheese is and not that boxy stuff.
Lois says
That is so funny! I could eat homemade mac and cheese a few times a week! Thanks for visiting!
Michele says
I always have room for another mac and cheese recipe. This looks divine! I am ALL about the cheese!
Lois says
Yes, same here. We love cheese too! Thank you for visiting!