If mac and cheese holds a special place in your heart, we have something in common.
But making this cheesy delight from scratch doesn’t have to be intimidating or difficult. Because it’s actually not either of those things. It might just seem that way, especially if you’ve grown up eating the kind that comes out of a box, which is pretty fast and easy.
Turns out, making mac and cheese from scratch is also easy and I can’t wait to share my foolproof method with you. It’s also easily adaptable and is a go-to meal prep for when I want something comforting and filling.
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How to Make Creamy Mac and Cheese Sauce
The easiest way to make homemade cheese sauce for your mac is by starting with a roux, which is your base that consists of a combination of cooked flour and a fat, such as oil or butter. The roux helps the sauce to thicken. You make it by cooking the flour in the fat so that it’s no longer raw (no one wants to eat raw flour, it can make you sick). It takes about two or three minutes of focused effort; don’t walk away or pick up your phone, because it might burn if you allow yourself to get distracted.
Then, once you have a good roux going, you can slowly add the milk. And then the cheese (plus other flavors, which we’ll get to later), which creates what’s called a bechamel sauce (flour, butter, milk). Don’t let the French words stop you, this is something you can do!
It’s important to not let your milk boil; otherwise, it will curdle. Just keep the heat at low to medium-low because it will need to bubble a bit and be hot enough so that the cheese melts when it’s time to add that. At this phase, you’ll want to use a whisk to smooth out any lumps from the flour and butter mixture. A wooden spoon, which is normally a perfect cooking tool, won’t get the job done here.
As you cook the sauce, you’ll notice it will start to thicken. Then you can add in your cheese, salt, pepper, and other spices and herbs as desired.
How to Troubleshoot Mac and Cheese Sauce
If your sauce gets too thick, simply add more milk (or water/broth). If it’s too thin, turn up the heat slightly and let it cook more.
When your sauce is done, you can toss your cooked pasta in it and enjoy this dish ASAP. We love a good stovetop mac and cheese; that’s the fastest way. Or combine it all in a casserole dish and bake it to get a crust on top, if you have time. And patience. (Recipe below).
What’s the Best Cheese for Mac and Cheese?
Cheddar is a classic choice. You really can’t go wrong with it. For best results, grab shredded cheddar cheese or shred up a block yourself! Cheddar melts beautifully and doesn’t easily seize up or coagulate. But any cheese that you can melt under heat will work well. The roux you’ve created along with the milk that’s starting to create your bechamel is how this happens. It’s like magic!
If you want to get a little fancier, Gruyere, gouda, cream cheese, mozzarella, and Parmesan make great cheese options. Combining a couple of types works well too; mozzarella and Parm; Gouda and Gruyere, or even Cheddar and Monterey jack cheese.
I usually just add whatever I have on hand, but hard crumbly cheeses that don’t melt well (such as feta, for example) aren’t the best add-ins for mac and cheese sauce.
How to Customize Mac and Cheese
Mac and cheese is a great base for all types of flavor profiles and ingredients. Make it once and then experiment to see what prefer, or vary it based on your mood or what you’ve got in the fridge or pantry. (That’s kind of our favorite way to go).
Here are some of the substitutions and customizations for mac and cheese:
- Jalapenos or something spicy (sriracha, your favorite hot sauce) for a kick
- Roasted vegetables will round this casserole out a bit in a very delicious way
- Cooked spinach or mushrooms can be mixed in with the pasta
- Basil pesto stirred into the sauce, right after the cheese has melted–trust us!
- Add ground meat of any kind (pork, beef, chicken, or turkey) to make it a chili mac
- Throw in some cooked and chopped bacon toward the end, or use it as a topping before baking.
- Roasted garlic mixed into the sauce will make your mac a bit fancier
- Add pepperoni to make it a pizza mac
- Use gluten-free flour and pasta if need be
- Use a plant-based milk if need be. Just be aware that they sometimes have sugar or vanilla in them (or both), so if you don’t want a sweet milk shop accordingly!
- Use a teaspoon of dried mustard in with your bechamel, a dash of hot sauce, or some dried herbs (chives, marjoram, basil, and parsley are nice here).
Your mac, your rules!
How to Serve Homemade Mac and Cheese
Some would argue that mac and cheese on its own is not a meal, but as I said before, you make the rules.
If you want to make this recipe as a side dish, you can pair it with a number of different mains. Here are three easy ideas.
You could make a classic BBQ plate with baked chicken wings (or cauliflower wings) and braised greens or roasted broccoli.
Or whip up a fresh side salad and your favorite pan-fried proteins!
When in doubt, throw your favorite vegetables on a sheet pan and roast them to go alongside.
In the WWL Program, all our recipes incorporate vegetables to make them a full meal so you don’t have to worry about sides! Click here to join on a free trial!
How to Store Mac and Cheese
This recipe will keep in the fridge in an airtight container (or containers, if you’re prepping) for up to 4 days. Just reheat in the microwave or on the stovetop (you might need a little water to get the sauce smooth again) until it’s hot all the way through.
You can also freeze this mac and cheese for up to 6 months. Or, if you’re feeling super adventurous, double the recipe. Bake one off, and take the other one, unbaked, and freeze it. You can then bake it from frozen or after it defrosts (in the fridge preferably), when you’re ready. How cool is that?
Happy prepping!
Other Mac and Cheese Recipes to try!
- Veggie Mac And Cheese With Cauliflower, Zucchini, And Bell Pepper
- Gruyere, Green Bean, and Mushroom Mac and Cheese
- Southern Mac and Cheese
- Stovetop Mac and Cheese
- Vegan Mac and Cheese
- Bacon Mac and Cheese
- Creamy Mac and Cheese with Sour Cream
More Comfort Foods We Love
- Chicken Pot Pie For Meal Prep
- Creamy Butternut Squash Curry over Rice
- Ground Beef, Orzo, and Zucchini Casserole
- Vegetarian Ramen With Tofu and Marinated Eggs
- Pumpkin Sage Pasta With Ground Turkey, Mushrooms & Kale
Mac and Cheese for Meal Prep
Ingredients
- cooking spray
- 8 oz short pasta such as penne, cavatappi, elbow macs, etc.
- 1 head broccoli chopped into florets, about 3 cups
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk warm
- 2 cups shredded cheese your choice
- 1 tsp chipotle powder
- salt and pepper to taste
- 1/4 cup breadcrumbs optional
Instructions
- Preheat the oven to 400F / 200C and prepare a 9×9 baking dish with cooking spray.
- Bring a large pot of water to a boil, then add a big pinch of salt and the pasta. Cook according to the package directions, adding the broccoli to the pot 2-3 minutes before the pasta is al dente. Cook together; the broccoli should be bright green. Drain the pasta and broccoli and set aside.
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and stir for 2-3 minutes, until combined. Add the milk, turn up the heat slightly, and whisk until no clumps remain and the mixture thickens. Add the cheese and stir until melted. Add the chipotle powder, salt, and pepper. Taste and adjust seasonings to your liking.
- Remove from the heat, then add the cooked pasta and broccoli to the cheese sauce. Stir until well combined.
- Pour the mac and cheese into the prepared baking dish and top with breadcrumbs. Bake for 15 minutes, uncovered, until the top is golden brown. Or feel free to skip this step and eat it right out of the pot, but we like the baked version's texture the best.
- If prepping this, allow it to cool slightly out of the oven. Then divide among meal prep containers. Allow to cool completely before storing in the refrigerator or freezer.
Liz Ferris says
Super easy and delicious recipe. This yielded 6 generous side portions for us when used in a meal-prep just FYI.