Easy 5 Ingredient Homemade Mac and Cheese

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I grew up on mac and cheese at least once a week. It was a lunch my mom could easily whip together in about 15 minutes from scratch. No boxed noodles with the powder packet needed. It was the real deal with just a few simple ingredients. 

And now, as an adult and mom myself, I incorporate this go-to mac and cheese recipe into our lunches, and even as a dinner sides, often. My son is high class and loves when I throw a sliced-up hot dog in it too. We’re fancy over here.

Truthfully though, besides being easy, it’s much healthier than any box mixes you find. (Even the “organic” labeled ones.) My kids much prefer our 5-ingredient mac and cheese to any of the boxed mixes. Real cheese is the way to go. And with how simple it is, you’ll never find yourself grabbing those powdered mac n cheese boxes ever again.

This 5-ingredient, easy, and delicious mac and cheese recipe will leave you never resorting to boxed macaroni and cheese again.  

Cheese matters – choose wisely

I’m the first to admit, I’m a bit of a cheese snob. The cheese that cuts like rubber grosses me out. Why is it a bouncy ball texture? That’s not normal unless it’s mozzarella. Growing up in the PNW, I was spoiled to have Tillamook cheese sold everywhere. When we moved to the south, I was in shock by the lack of variety and quality at most local stores. I mean, we’re close to Wisconsin. Isn’t that the cheese capital of the world?

A Note On Pre-Shredded Cheese

When making homemade mac and cheese, it’s crucial to avoid using pre-grated cheese. Pre-grated cheese is coated with anti-caking agents like cellulose powder to prevent clumping in the package. However, these coatings also prevent the cheese from melting smoothly, causing it to glob up and become super stringy. This can turn your creamy cheese sauce into a huge mess, ruining the texture and consistency of your mac and cheese. For the best results and that perfect creamy sauce, always use freshly sliced cheese.

Find yourself a good sharp cheddar cheese. And for a bit of tang, I love to add a slice of monterey jack. It gives it a small kick that takes it to the next level. Mozzarella cheese is always a good option too. Truly, the sky’s the limit. Find your favorite combination of cheeses and make this recipe your own.

Cheese options to try: 

• parmesan cheese
• gruyere cheeses
• white cheddar

Making mac and cheese

Ingredients:

• 2 cups elbow macaroni noodles
• 3 Tbsp butter
• 2 Tbsp cornstarch
• 1 1/2 cups whole milk
• 5 slices of brick cheese
• Salt 1/4 tsp (or more to taste)
• Black pepper (to taste)
• Optional: mustard powder, garlic powder, hot sauce, dry mustard, cayenne pepper, or panko bread crumbs (for a baked version with a crispy topping)

Supplies:

• Large pot (for boiling water and cooking pasta)
• Large coffee cup (for mixing milk and cornstarch)
• Large saucepan (for making the cheese sauce)
• Strainer (for draining pasta)
• Mixing spoon (for stirring the sauce and pasta)
• Measuring cups and spoons
• Knife to slice cheese or grater if you choose to grate it

Start the water for the noodles to boil. Cook noodles as instructed on the box.

While noodles are cooking, heat up butter in a separate saucepan. While the butter is melting pour milk into a large coffee cup. My mom always mixed it in a coffee cup, so I do too. It’s small and easy to wash! Stir in the cornstarch with the milk. Once butter is melted, pour in the milk/cornstarch mixture.

Turn on medium heat until it starts to bubble and thicken. Once it’s thickening, add in the cheese and slowly stir until it all melts together. Place on low heat if necessary to prevent burning. Strain pasta and place back in the pan, pour cheese mixture over noodles, and stir well.

Add in salt and pepper to taste.

That’s it my friends! I told you it was simple!

Serve warm and enjoy! I hope this is a meal that gets put into rotation in your home from now on and it helps when you’re in need of an easy meal quickly.

Mac and Cheese

erynwhalen

This macaroni and cheese will soon become a family favorite. And with how easy it is to make, you'll never purchase that powdered boxed stuff ever again.

NOTE: Do not use pre-grated cheese. It's covered in a powder that prevents it from clumping, but it also prevents it from melting and the mac and cheese will not turn out.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 15 minutes mins

Course Main Dishes

Cuisine American

Servings 6

Calories 242 kcal

Ingredients

  

• 2 cups noodles of choice
• 3 Tbsp butter
• 2 Tbsp cornstarch
• 1 1/2 cup milk
• 5 1 cm slices of brick cheese I like cheddar and a bit of pepperjack for a small kick

Instructions

 

• Start by boiling a large pot of salted water for the noodles. Cook elbow macaroni al dente as instructed on the box.
  
  While noodles are cooking, melt butter in a large saucepan over medium heat.
  
  While the butter is melting, pour whole milk into a large coffee cup. My mom always mixed it in a coffee cup, so I do too. Stir in the cornstarch with the milk. Once the butter is melted, pour in the milk/cornstarch mixture.
  
  Turn the heat to medium-low until it starts to bubble and thicken into a creamy cheese sauce. Once you can see it thickening, add in the cheese, and slowly stir until it all melts together. Place on low heat if necessary to prevent burning.
  
  Strain the cooked pasta and place it back in the pan, pour the cheese mixture over noodles, and stir well. Add in salt and black pepper to taste.
  
  For a creamy baked mac version, transfer the mac and cheese into a baking dish, top with panko bread crumbs, and bake at 350 degrees F until the top is golden brown.

Keyword homemade Mac and cheese, Mac and cheese, macaroni and cheese

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