Easy Homemade Mac and Cheese

This rich and creamy homemade mac and cheese recipe is made in one-pot, with simple ingredients, in under 20 minutes! With its velvety cheese sauce and tender pasta, it’s the perfect comfort food for busy weeknights. 

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Test Kitchen Review

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Maria

I had a wedge of smoked gouda, so I used that and sharp cheddar… and WOW was this good! My husband sprinkled his with some crumbly bacon and told me to add this to our weekly rotation! I used light sour cream as that’s all I had and it still worked out perfect.

Why I Love This Easy, Cheesy Recipe

This is the best stovetop mac and cheese I’ve ever had! Yes, it’s even better (like WAY better) than your favorite box mix and is almost just as easy. If you don’t believe me when I say this is the best of the best, just ask my kids! They like it even more than the store-bought kind that’s shaped like unicorns. Crazy, right? Check out what makes this homemade mac and cheese recipe such a hit:

• Quick and easy: This mac and cheese recipe takes under 20 minutes to make and uses just one pot! It requires a little more work than a boxed mix, but the flavor is 100x better!
• Oh so cheesy: My not-so-secret additions of sour cream and cream cheese make the cheese sauce so smooth, thick, and creamy, the texture is divine.
• Ultra-flavorful: This stovetop mac and cheese is loaded with buttery, garlicky flavor and a pinch of ground mustard to make the cheese flavor pop.
• Versatile: I like to use a mixture of sharp cheddar cheese and white cheddar cheese, but this recipe is easily adapted to use whatever meltable cheese is in your fridge. You can also add in your favorite mix-ins for an elevated dinner!

Need more kid-friendly recipes in your routine? You’ve come to the right place! My kids are obsessed with these air fryer hot dogs, quick pizza bagels and my homemade spaghettiOs with meatballs!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this homemade mac and cheese recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Elbow Noodles: You can use other kinds of small pasta noodles too, like small shells, cavatappi, penne or ziti.
• Cheese: I use a blend of freshly shredded sharp cheddar cheese and white cheddar cheese, but you can use your favorite melty cheese. See below for more ideas to try!
• Cream Cheese and Sour Cream: Because we are using real cheese, I like to use cream cheese and sour cream to help smooth out the sauce. You know, smooth like Velveeta, but made with actual real cheese!
• Ground mustard: An optional addition, but most of the mac and cheese you have eaten has a little ground mustard added. Just like the garlic, the final recipe doesn’t taste mustard-y, this just helps to round out the flavor of the cheese.
• Garlic: I know the raw garlic is a little unusual, however I promise it doesn’t taste like raw garlic. It does add a lot to the overall flavor!

What Is the Best Cheese for Homemade Mac and Cheese?

I recommend using two types of cheese to give this pasta dish the best flavor: sharp cheddar cheese and white cheddar cheese are my favorites. I always use block cheeses that I freshly shred. They have such great flavor and make a perfectly creamy mac and cheese! Other yummy cheeses you can use include:

• Mild Cheddar or Sharp Cheddar
• White Cheddar
• Monterrey Jack or Pepper Jack
• Mozzarella
• Gouda or Smoked Gouda
• Provolone
• Gruyère
• Fontina

How To Make Homemade Mac and Cheese In 3 Easy Steps

This recipe really couldn’t be easier to toss together in just a few quick and simple steps! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Boil the pasta and drain! Then, return your cooked pasta to the pot and place it back on the stove over low heat.
• Add everything else. Immediately stir in all of the remaining ingredients and continue stirring until everything is completely melted and well combined.
• Devour. Finally, dive in and try not to say MMM out loud!

Chef’s Tips and Variations

• Use block cheese and shred it. Pre-shredded cheese is coated in an anti-caking coating, so it does not melt the same as a block of cheese that you shred yourself. Use a box grater or a rotary cheese grater (my favorite method!) to quickly shred your cheese!
• You may need to add milk. If you do end up using pre-shredded cheese in this recipe, you may need to add a little splash of whole milk to thin the sauce. The added starch from pre-shredded cheese will thicken the recipe, so you may need something else to loosen it again. You will know at the end if you want to add a little milk to yours or not!
• Use salted water. This adds extra flavor to the noodles. Also make sure to not over cook your noodles, or your Mac and cheese can become soggy.
• Choose a pasta with holes. I recommend using elbow or ziti noodles so that the cheese sauce can really soak into the pasta.
• Possible add-ins. Feel free to add in crispy cooked bacon bits, green onions, caramelized onions, diced ham, cooked chicken, or even some garlic roasted cherry tomatoes.

What To Serve With Easy Mac and Cheese

• Meats: I love creating an epic southern dinner by topping this homemade mac and cheese recipe with my slow cooker pulled pork! It’s also great served alongside these tender pork belly burnt ends or juicy crockpot bbq chicken.
• Veggies: I’ve also been known to serve it with air fryer green beans and parmesan roasted broccoli. Or for a summer cookout, serve it with my favorite baked beans!

4.5 from 141 votes

Print Pin Recipe

Yield: 4 servings

Homemade Mac and Cheese Recipe

This easy, one-pot homemade mac and cheese recipe is made extra creamy with three types of cheese! Bonus: It's ready in under 20 minutes, making it the perfect easy weeknight side dish.

Prep Time4 minutes minutes

Cook Time13 minutes minutes

Total Time17 minutes minutes

Ingredients

• 2 cups elbow noodles, about 12 oz
• 8 oz sharp cheddar cheese, shredded
• 4 oz white cheddar cheese, shredded
• 2 tablespoons sour cream
• 2 tablespoons butter, sliced so it melts easily
• 1 oz cream cheese, sliced so it melts easily
• 2 garlic cloves, minced
• ½ teaspoon dry ground mustard, optional
• salt and freshly ground pepper, to taste

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Instructions 

• In a large pot over high heat, bring salted water to a boil. Add elbow noodles; cook according to package until al dente.
• Drain the noodles well, but do not rinse. Lower the heat to medium-low, and return cooked noodles to the pot.
• Immediately stir in both shredded cheeses, sour cream, butter, cream cheese, garlic, ground mustard (optional) salt and freshly ground pepper.
• Continue stirring until completely melted and serve immediately!

Video

Notes

Yellow Mac and Cheese: For a more yellow, traditional mac and cheese, use a combination of sharp cheddar and mild cheddar cheeses!

Store: Store leftover cooled mac and cheese in an airtight container for up to 4 days in the fridge.

Reheat: Scoop the desired amount into a microwave-safe bowl and zap it until the pasta is warmed through. For extra creaminess, I recommend adding a tablespoon or so of milk and stirring that into your mac and cheese before heating.

Nutrition

Serving: 1 serving, Calories: 753kcal, Carbohydrates: 67g, Protein: 32g, Fat: 40g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 111mg, Sodium: 631mg, Potassium: 282mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1160IU, Vitamin C: 1mg, Calcium: 637mg, Iron: 1mg

© Jessica

Cuisine: American

Category: 30 Min or Less

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