Classic Homemade Macaroni and Cheese – Creamy, Golden, Budget-Friendly
KEY INFO:
Total Cost: $8-12 for entire recipe
Cost Breakdown per Portion (serves 8):
– Pasta: $0.19
– Cheese: $0.63
– Butter, flour, milk: $0.18
Total per serving: $1.00
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Difficulty: Easy
Dietary Tags: Vegetarian
Price Level: Very inexpensive
EQUIPMENT NEEDED:
Essential Tools:
– Large pot for pasta
– Medium saucepan for cheese sauce
– Colander
– Whisk
– 9×13 inch baking dish
Budget-Friendly Alternatives:
– Use a fork instead of whisk (just whisk more vigorously)
– Any oven-safe dish works instead of specific baking dish
– Large spoon can substitute for whisk in a pinch
INGREDIENTS:
Listed in order of use
- 1 lb (450g) elbow macaroni (or any short pasta)
- 4 tablespoons (60g) unsalted butter (salted works too)
- 3 tablespoons (25g) all-purpose flour
- 2½ cups (600ml) whole milk (2% milk works)
- 3 cups (300g) sharp cheddar cheese, grated (pre-shredded saves time)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup (50g) extra cheese for topping
METHOD:
- Preheat your oven to 375°F (190°C) and grease your baking dish with butter.
- Bring a large pot of salted water to boil. Cook macaroni for exactly 1 minute less than package directions state.
- While pasta cooks, melt butter in medium saucepan over medium heat.
- Whisk flour into melted butter and cook for 2 minutes, stirring constantly. This removes the raw flour taste.
- Slowly pour in milk, whisking continuously to prevent lumps. The key here is patience – add milk gradually.
- Cook sauce, whisking frequently, until it coats the back of a spoon (5-7 minutes).
- Remove from heat and add 3 cups of cheese in three batches. Stir each batch until completely melted before adding the next.
- Season with salt and pepper. Taste and adjust – this is your moment to get the flavor right.
- Drain pasta and immediately mix with cheese sauce in the pot.
- Transfer to prepared baking dish and top with remaining ½ cup cheese.
- Bake for 15-20 minutes until top is golden brown and edges bubble.
- Let rest for 5 minutes before serving. This allows the sauce to thicken slightly.
CRUCIAL TIPS:
Money-Saving Strategies:
- Buy cheese blocks and grate yourself – saves 40% compared to pre-shredded
- Stock up on pasta when it’s $1/lb or less
- Whole milk creates richness, but 2% works fine and costs less
Success Secrets:
- Never add cheese to boiling sauce – it will seize and become grainy
- Undercook pasta slightly – it finishes cooking in the oven
- Room temperature cheese melts smoother than cold cheese
- Salt your pasta water generously – this is your only chance to season the pasta itself
Visual Cues for Perfect Results:
- Cheese sauce should coat a spoon but still pour easily
- Golden brown top means it’s ready
- Edges should bubble gently, not violently
STORAGE & SCALING:
Storage Instructions:
- Refrigerate leftovers up to 4 days
- Freeze portions up to 3 months
- Reheat with splash of milk to restore creaminess
Scaling Tips:
- Recipe doubles perfectly for crowds
- Use 13×9 inch dish for single batch, two dishes or larger roasting pan for double
Common Mistakes to Avoid:
- Adding cheese to sauce that’s too hot
- Overcooking pasta initially
- Skipping the resting period after baking
- Using only mild cheese (it lacks flavor punch)
Delicious Variations:
- Stovetop Version: Skip baking step and serve immediately after mixing pasta with sauce
- Upgraded Cheese Blend: Mix sharp cheddar with gruyere or fontina (50/50 ratio)
- Crispy Top Addition: Mix panko breadcrumbs with melted butter for topping
- Protein Boost: Add leftover ham, bacon bits, or rotisserie chicken
I’ve served this classic macaroni and cheese to my family countless times, and it never fails to create that perfect moment of comfort food satisfaction. The beauty lies in its simplicity – when you master the basic cheese sauce technique, you’re equipped to create countless variations.
At just $1 per generous serving, this homemade version costs half what you’d pay for the boxed stuff and tastes infinitely better. The secret isn’t expensive ingredients – it’s understanding that great mac and cheese is really about creating a silky, flavorful cheese sauce that clings perfectly to every piece of pasta.
This recipe has become my go-to whenever I need to feed a crowd without breaking the bank. Whether you’re cooking for picky kids, potluck dinners, or just craving serious comfort food, this classic macaroni and cheese delivers every single time.
