Dig into a delicious bowl of homemade mac and cheese. This recipe uses very few ingredients that you more than likely already have.
The Easiest Mac and Cheese (Minimal Ingredients)
Ingredients
- 2 cups dry macaroni (Any pasta shape works, but macaroni is a classic)
- 2 tablespoons butter
- 2 tablespoons flour
- 1-2 cups milk (Use 1 cup if you prefer a thicker sauce and closer to 2 cups if you want a thinner sauce)
- 2 cups shredded cheese (Cheddar or marble works best, but you can experiment with different cheeses)
- Any spices you wish to add (to taste) (I always use a bit of black pepper, but you can throw in some salt, garlic powder, etc.)
Instructions
- Cook pasta as per directions on the bag/box.
- While the pasta is cooking, grab a separate medium saucepan. Whisk together the flour and butter on medium heat until mixed and the butter has melted. If the mixture is getting too difficult to whisk, you can add a bit of the milk to make your life easier.
- Once the butter is melted and everything is mixed together, add in all of the milk to the saucepan. Keep whisking until the milk mixture starts to steam a bit or bubble. You don't want to stop whisking or else the milk will curdle.
- Add shredded cheese to the milk mixture. Whisk away, soldier. Whisk until the cheese has melted. If you need to crank up the heat a bit, you can do so. Just keep an eye on it. (If the pasta still needs time to cook, you can turn down the cheese sauce to low heat. Whisk it occasionally and keep an eye on it.)
- Drain the pasta and return it to the pot. Add the cheese sauce and stir it all together until it's mixed nicely. Serve it up with a smile.
Notes
At Canuck Kitchen, We Like to Bend the Rules
All recipes are displayed first. Any tips, tricks, variations, and other nonsense will follow the recipe for you to scroll at your heart’s content. View our other recipes here.
Tips and Tricks for Mac and Cheese
Keep in mind that this recipe is super basic. You can experiment to your heart’s content to create extraordinary combinations to satisfy those hearty cravings.
Use a Different Pasta Shape
Macaroni is a classic choice. It’s mac and cheese after all. Smaller shapes such as penne and fusilli work the best, but I have used long pasta and it still worked. Plus, saying cheesy linguine really rolls off the tongue.
Whisk Your Life Away
The milk will curdle if you leave it too long, even on medium heat. Keep whisking the milk so this doesn’t happen. If you need to step away and do something else for a second, that’s totally cool, but you definitely want to keep an eye on it as much as you can.
Fresh is Best
This has always been my philosophy. You want to use the freshest ingredients for the best results. I highly recommend shredding your own cheese as opposed to using pre-shredded. I’ve heard some rumors that certain brands don’t melt well either. The same goes for any other ingredients. Use fresh garlic if you can and/or other herbs and spices you plan to use.
That being said, if you don’t have access to the fresh stuff, don’t beat yourself up over it. It’s still made with love.
The Side Pieces
This mac and cheese is phenomenal on its own, or use it as a side dish. Here are some magical pairings for a delicious meal.
- Asparagus
- Buttermilk biscuits
- Broccoli
- Burgers
- Carrots
- Chicken (fried or baked)
- Coleslaw
- Garlic bread
- Green beans
- Meatloaf
- Pretzels
- Pulled pork
- Salad
- Sausages
Variations for Mac and Cheese
- Add in some veggies and protein to make it a complete meal. (Ground beef, bacon, chicken, spinach, tomatoes, mushrooms, lobster, etc.)
- Top your mac and cheese with toasted breadcrumbs or crushed crackers for a flavour crunch.
- Experiment with different spices. Try it with onion powder, mustard powder, cayenne pepper, paprika, or even taco seasoning.
Substitutions and Dietary Preferences
To make the recipe gluten-free, use gluten-free pasta. If you are saving some mac and cheese for leftovers, keep in mind that gluten-free pasta doesn’t reheat as well and may fall apart during the reheating process. You will also have to modify the sauce and use cornstarch in place of flour. I find the cheese sauce recipe on Sustainable Cooks is a great reference.
To make the recipe vegan, swap out the butter, milk, and shredded cheese for a dairy-free version. Make sure the dairy-free milk is plain and not vanilla-flavored. Keep in mind that substitutions may alter the final taste and texture. My favorite vegan cheese is the Daiya brand. Some brands may not melt as well. Thee Burger Dude has an incredible recipe for reference.