Easy Macaroni and Cheese Recipe: Creamy Comfort in Minutes!

Macaroni and cheese. It’s the ultimate comfort food, a nostalgic dish that evokes childhood memories and provides a warm, cheesy hug on a cold day. But let’s be honest, some macaroni and cheese recipes are… complicated. They require roux-making skills, a mountain of different cheeses, and enough time to feel like you’ve cooked a Thanksgiving feast. This recipe? This recipe is different. It’s designed for busy weeknights, for those moments when you crave cheesy goodness but don’t want to spend hours in the kitchen. It’s easy, it’s quick, and it’s incredibly satisfying. Prepare to rediscover your love for homemade mac and cheese!

Why This Recipe Works

This isn’t your average boxed mac and cheese upgrade. This recipe works because it prioritizes simplicity without sacrificing flavor or texture. Here’s the magic behind it:

• One-Pot Wonder (Almost!): We minimize dishes by cooking the macaroni in the same pot we use to make the cheese sauce. Less cleanup is always a win!
• No Roux Required: Forget about fussy roux-making. This recipe uses a simple cornstarch slurry to thicken the cheese sauce, making it foolproof even for beginner cooks.
• Sharp Cheddar Reigns Supreme: We focus on a single, high-quality sharp cheddar cheese. This provides a robust, cheesy flavor that stands out without needing a complicated cheese blend.
• Evaporated Milk for Extra Creaminess: Evaporated milk adds a richness and creaminess that you just can’t get from regular milk. It also helps to prevent the sauce from becoming grainy.
• Simple Seasoning: A touch of mustard powder and garlic powder enhances the cheese flavor without overpowering it.

Ingredients

• 1 pound elbow macaroni
• 6 cups water
• 1 teaspoon salt, plus more to taste
• 4 tablespoons butter
• 1/4 cup cornstarch
• 2 cups evaporated milk
• 1 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 4 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions

1. Cook the Macaroni: In a large pot, bring 6 cups of water to a boil. Add 1 teaspoon of salt and the elbow macaroni. Cook according to package directions, or until al dente. Drain the macaroni, but reserve about 1 cup of the pasta water. Set both aside.
2. Melt the Butter: Return the pot to the stovetop and melt the butter over medium heat.
3. Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and 1/2 cup of the reserved pasta water until smooth. This prevents lumps from forming in the sauce.
4. Thicken the Sauce: Pour the cornstarch slurry into the melted butter and whisk constantly until the mixture thickens slightly, about 1-2 minutes.
5. Add the Evaporated Milk and Seasonings: Gradually whisk in the evaporated milk, mustard powder, and garlic powder. Continue to whisk until the sauce is smooth and heated through.
6. Melt the Cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese, one cup at a time, whisking constantly until the cheese is completely melted and the sauce is smooth and creamy.
7. Combine and Serve: Add the cooked macaroni to the cheese sauce and stir gently to coat. If the sauce is too thick, add a little more of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste.
8. Serve Immediately: Macaroni and cheese is best served hot and fresh. Enjoy!

Tips for Success

While this recipe is incredibly easy, here are a few tips to ensure mac and cheese perfection:

• Don’t Overcook the Macaroni: Al dente macaroni holds its shape better and prevents a mushy final product.
• Use High-Quality Cheese: The flavor of the cheese is the star of the show, so invest in good quality sharp cheddar. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese is always the best option.
• Melt the Cheese Gradually: Adding the cheese a little at a time helps it melt smoothly and prevents the sauce from becoming grainy.
• Don’t Boil the Sauce After Adding Cheese: Boiling the sauce after adding the cheese can cause it to separate and become grainy. Keep the heat low and stir gently.
• Adjust the Consistency: If the sauce is too thick, add a little more evaporated milk or reserved pasta water until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes to thicken it up.
• Get Creative with Toppings: While this recipe is delicious as is, feel free to add your favorite toppings! Some popular options include breadcrumbs, bacon bits, chopped vegetables (like broccoli or peas), or a sprinkle of hot sauce.
• Spice it Up: For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.

Storage Instructions

Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of milk or water to the mac and cheese and microwave it in 30-second intervals, stirring in between, until heated through. You can also reheat it in a saucepan over low heat, stirring occasionally. The texture may change slightly upon reheating, but it will still be delicious.

FAQ

• Can I use a different type of cheese? While sharp cheddar is recommended for its robust flavor, you can certainly experiment with other cheeses. Gruyere, Monterey Jack, and Colby Jack are all good options. Keep in mind that the flavor profile will change depending on the cheese you use.
• Can I use regular milk instead of evaporated milk? You can, but the texture will be different. Evaporated milk has a higher fat content, which contributes to a creamier sauce. If you use regular milk, you may need to add a tablespoon of butter or cream cheese to achieve a similar richness.
• Can I make this recipe gluten-free? Yes! Simply use gluten-free elbow macaroni and ensure that your cornstarch is certified gluten-free.
• Can I add protein to this recipe? Absolutely! Cooked bacon, shredded chicken, or diced ham are all great additions. Add the protein to the macaroni and cheese after you’ve added the cheese sauce.
• Why is my cheese sauce grainy? Grainy cheese sauce is usually caused by overheating the cheese. Be sure to melt the cheese over low heat and avoid boiling the sauce after adding the cheese. Using pre-shredded cheese can also contribute to a grainy texture.
• Can I bake this macaroni and cheese? Yes! To bake, transfer the macaroni and cheese to a greased baking dish. Top with breadcrumbs (optional) and bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.

Conclusion

So there you have it – an easy macaroni and cheese recipe that delivers creamy, cheesy comfort in minutes. This recipe is perfect for busy weeknights, potlucks, or any time you’re craving a classic comfort food. With its simple ingredients and foolproof instructions, even beginner cooks can achieve mac and cheese perfection. Don’t be afraid to experiment with different cheeses, toppings, and seasonings to create your own signature mac and cheese masterpiece. Happy cooking!