Easy Macaroni and Cheese Recipe
Looking for a quick and easy macaroni and cheese recipe? Our version uses a mixture of shredded cheddar and Gouda to create a delicious cheesy pasta dish!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 Servings
- 8 Ounces Elbow Noodles (about 2 cups by volume)
- 4 Tablespoons Unsalted Butter
- 4 Tablespoons All-Purpose Flour
- 1/2 Teaspoon Ground Mustard
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Cup Heavy Cream
- 2 Cups Milk (we used whole)
- 2 Cups Cheddar Cheese (shredded)
- 1 Cup Gouda Cheese (shredded)
Cook the elbow noodles according to the package directions, drain, rinse in cool water, and set aside.
While the noodles cook, make the cheese sauce. Heat a large pan over low-medium heat. Once the pan is hot, add the butter and allow it to melt completely. Next, add whisk in the flour, ground mustard, salt, and pepper. Continue to whisk continuously for 2-3 minutes.
Slowly add the heavy cream while whisking to combine. Allow the mixture to thicken, then add the milk. Continue to whisk the milk until the liquid begins to steep and steam. Don’t let the liquid begin to bubble or boil.
Add the cheese a little at a time while whisking. Don’t add additional cheese to the pan until the last cheese has completely melted. After all the cheese has been added, turn off the heat and add the cooked noodles.
Carefully stir to combine. Serve hot, and store any leftovers in the refrigerator for up to 3 days.
The calories listed are an approximation based on the ingredients and a serving size of one-fourth (1/4) of a cup of macaroni and cheese. Actual calories will vary.
*This mac and cheese cooks up really creamy with a lot of extra sauce. After it cools, the starch from the noodles will thicken the sauce. If you’d like a less “saucy” macaroni and cheese, the easiest fix is to add more elbow noodles.
*Use your favorite cheese(s). Cheddar and Gouda was our pick, but it may not be your favorite.
*Don’t let the milk/cream mixture begin to boil. Otherwise, the fat could separate and possibly curdle.
*Don’t add too much cheese at once. It will decrease the temperature of the pan, and the cheese will stop melting. It will sink to the bottom in globs and burn.
*We used a 12-inch pan for this recipe, and it was very full. We don’t recommend using anything smaller.
Serving: 0.25Cup | Calories: 512kcal | Carbohydrates: 29g | Protein: 20g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 120mg | Sodium: 613mg | Potassium: 224mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1133IU | Vitamin C: 1mg | Calcium: 473mg | Iron: 1mg