Recipe By g0dluvsugly
Published Apr 2nd
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 630.2

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren’t always the best tasting. This recipe is cheap and tasty.

Recipe Ingredients

  • 1 (8 ounce) box elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ground black pepper to taste
  • 2 cups milk
  • 2 cups shredded Cheddar cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  2. 2 Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  3. 3 Fold macaroni into cheese sauce until coated.

Nutrition Facts

  • Calories 630.2
  • Carbohydrate 55 g
  • Cholesterol 99.6 mg
  • Fat 33.6 g
  • Fiber 2.1 g
  • Protein 26.5 g
  • Saturated Fat 20.9 g
  • Sodium 777 mg
  • Sugar 7.6 g

Chef's Notes

You can never have enough cheese, and I usually add an extra half cup without ruining the recipe. Keep a careful eye on the milk when boiling, as milk boils fast and burns easily. Burnt milk will show up in the recipes flavor if overcooked.


  1. Made it almost exactly like the recipe stated, super easy on the first try. All I added was a dash of paprika and a little extra salt. One note, the amount of milk you add will heavily depend on where you live, altitude, and humidity. I live in a dry, high altitude location so even - Read more ...
  2. I changed the recipe a little bit to fit what the kids would like and it came out wonderfully! 16oz noodles, 1/3 C. Butter, 1/3 C. Flour , 1/2 ts. Salt, 1/2 ts. Pepper, 3 C. Milk, and 3 1/2 C. Cheese! Came out beautifully!
  3. My kids have started asking for this over pizza for family movie night! And our 7 year old friend from Australia mentioned that the food at Tucanos Brazilian Barbeque and my Mac and Cheese are the best food she's had in America. I use 1 to 1 1/2 cups of Monterrey Jack Cheese (to avoid - Read more ...
  4. For a simple macaroni and cheese recipe as the title suggests, this recipe was fabulous! I'm throwing out my box macaroni! My son loved this recipe as well. In the future, I may add some spice or what not but this is an amazing base mac & cheese recipe.
  5. I think this is an awesome staple recipe. It can be tweaked for individual preferences. I added onion powder, parmesan cheese and a little bit of cayenne pepper.
  6. I changed this recipe a little--used 12oz can of evaporated milk and a cheddar cheese-pepperjack cheese mixture. I then placed it in a 9x9" greased cake pan, added a smattering of Italian bread crumbs and baked for 15 minutes at 350 degrees.
  7. I followed this recipe exactly, and it turned out perfectly creamy and tasty! I didn't have excessive cheese sauce like some reviewers, but I made sure that I brought my flour, butter, and milk mixture to a good boil, so maybe that made a difference??
  8. I was starving and discovered that I had just enough milk, cheddar cheese, butter, and elbow macaroni at home. So, I thought I should be able to make a quick mac and cheese. I found this recipe and was delighted that it was so easy and I thought the result was great. It hit the - Read more ...
  9. This recipe lacked flavor, make sure you add in extra salt, seasoning, or top with bread crumbs. I've made many homemade macaroni and cheese dishes but the sauce was very runny this time. Not a bad recipe, as Christina said, it is easy to customize!
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