What’s better on a rainy day than ooey-gooey mac and cheese? This simple, flavor-packed, one-pot mac and cheese delivers creamy comfort without heavy cream and without turning your kitchen into a disaster zone. My Homemade Creamy Mac and Cheese satisfies every comfort-food craving and is easy to customize to your taste.
Homemade Mac and Cheese
Boxed mac and cheese is convenient, but making it from scratch is just as simple and far more satisfying. Homemade mac and cheese gives you control over ingredients, flavor, and texture. This recipe is built around a single pot so cleanup is minimal, and it’s easy to personalize—swap noodles, mix cheeses, or add mix-ins like cooked ham or roasted vegetables.
Serve it on its own for a cozy weeknight meal, or pair it with simple sides like roasted vegetables, a crisp green salad, or a fresh broccoli salad. Leftover smoked or roasted meats stirred into the pot make this a hearty family-style dinner everyone will love.
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Tips for choosing a great noodle
Choosing the right pasta helps the sauce cling to every bite. Here are a few guiding principles to pick a noodle that will make your mac and cheese exceptional:
- Look for curves and grooves. Textured shapes capture sauce better than smooth noodles, so opt for ridged or twisted pastas where possible.
- Choose shorter shapes for hearty bites. Shorter pasta like elbows, shells, or cavatappi gives you more sauce per mouthful than long, thin noodles.
- Salt your cooking water. Seasoning the pasta water is crucial—your pasta should taste seasoned on its own. This step ensures the finished dish isn’t flat or bland.
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What kind of noodles should you use for mac and cheese?
Some pasta shapes work better than others for trapping cheese sauce. Here are favorite shapes that perform especially well in mac and cheese:
- Elbow macaroni – The classic choice. Its hollow curve captures sauce for a perfect cheesy burst in every bite.
- Shells – Modern favorites because the concave shape holds a lot of sauce and cheese.
- Cavatappi – A corkscrew-shaped pasta with ridges that hold sauce beautifully.
- Rotini – Twisted spirals that tuck sauce into every crevice and remain easy to cook al dente.
- Campanelle – A hybrid shape with frilly edges and a cup-like center that’s ideal for thick cheese sauces.
- Orecchiette – Small, ear-shaped pieces with a slight well to cradle sauce in each bite.
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What type of cheese can I use?
Selecting cheese impacts flavor, melt, and texture. Here are some friendly rules to guide your choices without overcomplicating things:
- Start with classics. Sharp cheddar is a reliable, crowd-pleasing base. Mixing sharp and mild cheddars gives depth without overpowering the dish.
- Fancy cheese is optional. Expensive or aromatic cheeses can be delicious, but they don’t always melt smoothly into a cohesive sauce. Simpler cheeses often work better in mac and cheese.
- Taste as you go. Sample the sauce before serving and adjust salt or add more cheese to reach the intensity you want.
Good cheeses to try include:
- Cheddar
- Gouda
- Havarti
- Goat cheese
- Pepper Jack
- Colby Jack
- Parmesan
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What can I serve this with?
Mac and cheese works as a main or a side. It pairs well with grilled or smoked meats, roasted vegetables, and lighter salads. Here are a few complementary dishes to consider:
- Grilled beef short rib lollipops
- Roast beef bowls
- Cheeseburger meatloaf
- Smoked pork chops or pulled pork
- Grilled pork ribs
Check out related Traeger recipes and grilling ideas.
Can I bake or smoke this recipe?
Yes. Baking gives you a crunchy, golden top while smoking adds a subtle smokiness. For baking, undercook the pasta slightly so it finishes in the oven without becoming mushy. Make the sauce a bit looser than you would for stovetop-only mac and cheese—some liquid will be absorbed during baking. Add extra cheese and a splash of milk if needed, then top with breadcrumbs or extra cheese and bake until bubbly and browned.
Homemade Mac and Cheese
Yield: 6 servings
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Simple, one-pot homemade mac and cheese that’s quick to prepare and easy to customize. Make it as a main dish or as a side.
Ingredients
- 1 pound penne or similar pasta
- 6 cups water
- ½ teaspoon salt (plus more if needed)
- 4 tablespoons salted butter
- ¼ teaspoon mustard powder
- ½–1 cup whole milk or half-and-half
- 1 pinch cayenne (optional)
- 3 cups shredded cheese such as cheddar or Colby Jack
Instructions
- Place the pasta, water, salt, butter, and mustard powder in a medium-to-large pot. Bring to a simmer over medium heat, stirring frequently to prevent sticking. Simmer until the pasta is tender but not mushy. Reduce the heat to low.
- Stir in the milk, cayenne (if using), and shredded cheese. Stir until the cheese is fully melted and the sauce is smooth and well combined. Taste and adjust seasoning if necessary.
- Serve immediately while hot, or transfer to a baking dish for a crisp topping and bake until the top is golden if desired.
Nutrition Information (per serving)
Yield: 12 servings (note: original recipe indicates 6 servings; adjust as needed)
- Calories: 298
- Total Fat: 17g (Saturated Fat: 10g, Trans Fat: 1g, Unsaturated Fat: 5g)
- Cholesterol: 46mg
- Sodium: 426mg
- Carbohydrates: 25g (Fiber: 1g, Sugar: 2g)
- Protein: 11g
