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Super Simple Macaroni and Cheese

I can almost smell it now: the comforting aroma of butter, cheese, and perfectly cooked macaroni wafting through the house. Macaroni and cheese wasn’t just a meal in my childhood home; it was a symbol of comfort, care, and unconditional love, especially on days when the world felt a little too big. My mom always made it from scratch, and even though it was “just” mac and cheese, it tasted like pure magic. This recipe reminds me of those simple, happy times, and I hope it brings you the same cozy feeling.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Dietary Type: Comfort Food

Ingredients

1 lb elbow macaroni
1 lb Velveeta cheese, cubed into 1/2-1-inch cubes
1/2 cup (1 stick) butter
1/2 cup flour
1 quart milk, whole is best
1-2 teaspoons Worcestershire sauce (Lea and Perrin’s recommended)
1-2 teaspoons dry mustard (prepared mustard can be substituted in a pinch)
1/2 teaspoon salt
Pepper to taste
1/4 teaspoon cayenne (optional)
Breadcrumbs (optional)

Equipment Needed

Large pot
Largish, heavy-bottomed saucepan
Whisk or spatula
Wooden spatula (optional, for stirring)
11×15 inch casserole dish (or smaller, deeper dish)

Instructions

Preheat your oven to 350°F (175°C).
Begin by melting 1/2 cup (1 stick) of butter in a largish, heavy-bottomed saucepan over low-medium heat. The heavy bottom is important to prevent scorching.
Once the butter is melted, add 1/2 cup of flour. Stir constantly with a whisk or spatula until the mixture bubbles slightly. This creates a roux, the foundation of your creamy sauce.
Continue to cook the butter and flour mixture, stirring constantly, for 1 minute. It’s crucial not to let it brown. If the roux browns, it’s best to discard it and start again, as it will impart a different flavor more suited for brown gravy.
Remove the saucepan from the heat. Now, it’s time to incorporate the seasonings. Add 1-2 teaspoons of dry mustard, pepper to taste, 1/4 teaspoon of cayenne (if using), and 1-2 teaspoons of Worcestershire sauce. Blend these ingredients well into the roux.
The next step is essential for a smooth, lump-free sauce. Add the 1 quart of milk approximately one tablespoon at a time until the mixture becomes soupy or gloppy. This meticulous method prevents lumps from forming. Whisk vigorously after each addition to ensure the milk is fully incorporated.
Return the saucepan to medium heat. Gradually add the remaining milk, stirring or whisking constantly.
Continue stirring until the sauce comes to a boil. A wooden spatula is a handy tool for this, allowing you to scrape the bottom and sides of the pan to prevent sticking.
Once the sauce reaches a boil, reduce the heat and simmer for one minute, still stirring constantly. Simmering thickens the sauce slightly.
Remove the saucepan from the heat. Add the 1 lb of cubed Velveeta cheese. Stir occasionally until all the lumps of cheese disappear and the sauce is smooth and creamy. This may take 5-10 minutes. If necessary, you can return the saucepan to very low heat to help the cheese melt.

Note: Removing the saucepan from the heat isn’t absolutely necessary with Velveeta, but with natural cheese, it’s best to melt it this way to avoid clumping and stringiness. Natural cheese will blend much better if it melts into the sauce off the heat, due to how the protein reacts to heat.
While the sauce is simmering, cook the 1 lb of elbow macaroni in a large pot of salted boiling water. Slightly undercook the macaroni, as it will continue to cook in the oven. Drain the macaroni thoroughly and return it to the large pot.
Add the cheese sauce to the pot with the drained macaroni. Mix gently with a lifting motion to avoid smashing the pasta. Ensure the macaroni is evenly coated with the cheese sauce.
Place the macaroni and cheese mixture in a buttered or non-stick sprayed casserole dish. An 11×15 inch dish is recommended if you like a crusty top, as it provides more surface area. If you prefer less crust, use a smaller, deeper dish.

At this point, or after mixing in the large pot, you can refrigerate it for a couple of days if desired. Let it return to room temperature or cook it longer. You can also freeze it, thaw it, and then spread it in the pan.
If desired, sprinkle the top with breadcrumbs. This will create a golden-brown, crispy crust.
Bake in the preheated oven at 350°F (175°C) for 1 hour, or until the macaroni and cheese is bubbling well and the top is browned to your liking.
Remove from oven and let cool for a few minutes before serving. Mmmm.

Expert Tips & Tricks

Preventing Lumps: The key to a smooth cheese sauce is adding the milk slowly and stirring constantly. Don’t rush this step.
Cheese Choice: While this recipe calls for Velveeta for its meltability, you can experiment with other cheeses like cheddar, Gruyere, or Monterey Jack for a more complex flavor. However, remember to melt them off the heat as directed.
Spice it Up: Adjust the amount of cayenne pepper to control the level of heat. You can also add a dash of hot sauce for extra zing.
Roux Consistency: Pay attention to the roux. If it seems too thick, add a little more milk until it reaches the desired consistency.
Pasta Perfection: Ensure the macaroni is slightly undercooked to prevent it from becoming mushy during baking.
Crust Customization: Mix the breadcrumbs with melted butter and grated Parmesan cheese for an extra flavorful crust.
Broiler Boost: For an extra-golden and bubbly top, broil the macaroni and cheese for a minute or two before removing it from the oven, but watch it closely to prevent burning.

Serving & Storage Suggestions

Serve the macaroni and cheese hot, straight from the oven. It’s a perfect side dish to accompany roasted chicken, grilled vegetables, or a simple salad.

To store leftovers, allow the macaroni and cheese to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

To reheat, microwave individual portions or bake the entire casserole dish in a preheated oven at 350°F (175°C) until heated through. Add a splash of milk to prevent it from drying out. Freezing leftovers is possible; thaw completely before reheating as instructed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	591.2 kcal	N/A
Calories from Fat	263 g	45%
Total Fat	29.3 g	45%
Saturated Fat	18.3 g	91%
Cholesterol	92.4 mg	30%
Sodium	1156.4 mg	48%
Total Carbohydrate	59.9 g	19%
Dietary Fiber	2.1 g	8%
Sugars	6.2 g	N/A
Protein	21.6 g	43%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Spicy Mac: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the cheese sauce for a spicy kick.
Veggie-Packed: Stir in steamed broccoli florets, peas, or diced carrots to add nutrients and color.
Bacon Bliss: Cooked and crumbled bacon adds a smoky, savory flavor.
Garlic Goodness: Add a clove or two of minced garlic to the butter before making the roux.
Herby Delight: Stir in fresh herbs like thyme, rosemary, or parsley for a more aromatic dish.
Gluten-Free: Use gluten-free macaroni and a gluten-free flour blend for the roux.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese instead of Velveeta?
A: You can, but be sure to melt it off the heat as instructed to avoid a grainy texture. Pre-shredded cheese often contains cellulose, which can affect melting.

Q: How do I prevent the macaroni from sticking together after cooking?
A: Rinse the cooked macaroni under cold water after draining to remove excess starch.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the macaroni and cheese in the casserole dish and refrigerate it for up to 2 days before baking. You may need to add a few minutes to the baking time.

Q: My sauce is too thick. How can I thin it out?
A: Gradually add more milk, stirring until the sauce reaches your desired consistency.

Q: Can I add different toppings besides breadcrumbs?
A: Absolutely! Try crushed crackers, crispy fried onions, or a sprinkle of Parmesan cheese.

Final Thoughts

This Super Simple Macaroni and Cheese is more than just a recipe; it’s a trip down memory lane, a warm hug on a cold day, and a testament to the power of simple, honest food. I hope you’ll give it a try and create your own cherished memories with this classic dish. Don’t hesitate to experiment with variations and make it your own. And please, share your feedback – I’d love to hear how it turns out for you! Consider pairing it with a crisp green salad or some grilled chicken for a complete and satisfying meal. Happy cooking!

Super Simple Macaroni and Cheese Recipe