Creamy Easy Homemade Mac and Cheese – A Crowd Favorite
…simple joy by simpler living
Once BBQ season rolls around, it seems like there is always a potluck, cookout, or family gathering on the calendar. And every time one comes up, people start asking the same question: What should I bring?
This easy homemade mac and cheese has become one of my favorite answers to that question.
It’s simple to make, uses basic ingredients, and somehow manages to disappear quickly every time I serve it. I’ve brought it to gatherings more times than I can count, and the dish almost always comes home empty. A few people have even asked for the recipe before they finished their first serving.
The best part is that it really isn’t complicated. With a few good ingredients and about 30 minutes in the oven, you end up with a creamy, comforting dish that tastes far better than anything from a box.
This is one of those recipes I end up making several times every summer because it’s easy and everyone seems to love it.
The Secret to Really Good Mac and Cheese
Mac and cheese recipes all look pretty similar on paper. Pasta, cheese, milk, a few basic ingredients — that’s about it. So the thing that makes one version stand out from another usually comes down to the cheese.
For this recipe, I always recommend buying blocks of cheese and shredding them yourself.
Pre-shredded cheese is convenient, but it often contains anti-caking agents and preservatives that keep it from melting smoothly. When you shred cheese fresh from the block, the sauce turns out much creamier and the flavor is noticeably better.
I usually use a combination of cheeses. Most of the time it’s sharp cheddar as the base, with a little asiago and parmesan mixed in. The cheddar gives you that classic mac and cheese taste, while the other cheeses add a bit more depth.
Why This Recipe Works So Well
It’s Simple
There are only a handful of ingredients involved, and the steps are straightforward. The most time-consuming part is shredding the cheese, and even that can be done ahead of time if you want to save a few minutes.
It’s Made From Scratch
One of the things I appreciate about cooking this way is knowing exactly what goes into the dish. There are no mystery ingredients, just basic pantry staples and real cheese.
It Feeds a Crowd
This recipe makes a generous amount and is very filling. It works well as a side dish for large gatherings, holiday meals, or potlucks.
Everyone Likes It
Some dishes are hit or miss depending on who you’re cooking for. Mac and cheese rarely falls into that category. Kids love it, adults love it, and it tends to be one of the first dishes to disappear from the table.
A Helpful Make-Ahead Option
Another thing I like about this recipe is that it’s easy to prepare ahead of time.
If you know you’re going to be busy on the day of a gathering, you can assemble the entire dish a day or two in advance and keep it in the refrigerator. When it’s time to cook it, just let the dish sit out for a little while first (especially if it’s glass), then warm it in the oven. Or better yet, refrigerate it in a different bowl so you don’t take a chance of your glass/ceramic pan cracking. (Yes, I speak from experience!)
Sometimes I take a slightly different approach and prep part of it ahead of time instead. I’ll cook the pasta and shred the cheese early, store them separately, and then put everything together right before baking. Doing it that way cuts the final prep down to just a few minutes.
Shredding cheese is a great job for kids. It helps you out and gives them something productive to do.
If oven space is limited, you can also cook this easy homemade mac and cheese in a slow cooker. It works surprisingly well for large gatherings when the oven is already full.
Ingredients for Easy Homemade Mac and cheese
Pasta
Small pasta shapes tend to work best. Elbow macaroni is the traditional choice, but penne or other similar shapes hold the sauce well too and can be a fun twist!
Cheese
This is really where the flavor comes from. I usually use mostly cheddar, then add a smaller amount of asiago and parmesan. What takes this recipe up to top-notch is getting the BEST quality cheese. That is the main trick to surpassing all other mac and cheese recipes.
Milk
I only use farm fresh A2 creamline milk which gives it the best flavor and creamy texture. But other types of milk work just fine too.
Flour
Just a small amount is needed to help thicken the sauce.
Butter
Butter creates the base of the sauce and adds richness. Again, the quality of your butter can greatly improve this recipe. I found some incredible butter at my local Amish Market but found it can be bought many other places. It is made by Minerva Dairy. Check out their site to see if it’s stocked in a grocery store near you. It’s higher quality than any other butter – including the ever-loved Kerrygold. (Quick nutrition tip: melt butter in a glass measuring cup and you can see how much water is added.)
Salt and Pepper
Simple seasoning is all this dish really needs.
How to Make Homemade Mac and Cheese
Creamy Easy Homemade Mac and Cheese – A Crowd Favorite
Ingredients
- 2 lbs. small pasta (elbow macaroni, penne,…)
- 5 tablespoons butter/margarine
- 3 tablespoons flour
- 1 cup milk
- ½ teaspoon salt
- 1/4 teaspoon pepper
- 6 cups freshly shredded cheese (cheddar alone or mix with asiago, parmesan,…)
- Optional: parsley, breadcrumbs, extra cheese
Instructions
- Start by cooking the pasta until it’s just al dente for this easy homemade mac and cheese. Drain it and place it in a casserole dish.
- In a saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour and cook for a few minutes, stirring constantly. This forms the base that will thicken the cheese sauce.
- Next, slowly whisk in the milk and continue stirring until the mixture begins to thicken and bubble slightly.
- Once the sauce has thickened, add the shredded cheese and stir until everything melts together into a smooth sauce. Season with salt and pepper.
- Pour the cheese sauce over the pasta and mix until everything is evenly coated. Eat as is or add the next step for browned top.
- Optional: Put mac and cheese in casserole dish to brown in oven, or in crock pot to cook on low for up to 3 hours.
- Optional toppings: bread crumbs, parsley, or extra cheese.
Cooking Options
There are a few different ways you can finish cooking the dish depending on what works best for you.
Broil:
Place the dish under the broiler for about five minutes until the top turns golden brown.
Bake:
Bake at 300°F for about 30 minutes until the dish is heated through.
Slow Cooker:
Cook on low for about three hours. (I usually do this when serving a crowd. It’s easy to prepare ahead of time and set it out early.) This is my favorite way. I recently discovered this slow-cooker casserole dish. It works perfectly for this recipe!
Turning It Into a Main Dish
Although this recipe is usually served as a side dish, it’s easy to turn it into a full meal by adding a protein.
Some good options include:
- diced ham
- crispy bacon
- grilled chicken
- lobster for something a little more special
Any of these can turn a simple mac and cheese into something that feels a little more substantial.
A Few Tips for the Best Results
- Shred your cheese from a block rather than using pre-shredded varieties. (Pre-shredded often has fillers and preservatives. Read this book for other tips about Real Food, Fake Food).
- Don’t overcook the pasta before baking.
- Use the best cheese you can reasonably find — it really does make a difference.
Frequently Asked Questions
Can I make homemade mac and cheese ahead of time?
Yes. This recipe works very well as a make-ahead dish. You can fully assemble it up to two days in advance and keep it covered in the refrigerator. When you’re ready to cook it, let the dish sit at room temperature for about 20 minutes before placing it in the oven.
What cheese works best for mac and cheese?
Sharp cheddar is the classic choice for mac and cheese because it melts well and has great flavor. For extra depth, try combining cheddar with cheeses like asiago or parmesan. A mix of cheeses usually gives the best results.
Can I make mac and cheese in a slow cooker?
Yes. After combining the pasta and cheese sauce, place everything in a slow cooker and cook on low for about three hours. This is a great option when you’re serving a crowd or when oven space is limited.
Why should I shred my own cheese?
Pre-shredded cheese often contains anti-caking agents that prevent the cheese from melting smoothly. Shredding cheese from a block creates a creamier sauce and a much better texture.
Can mac and cheese be frozen?
Mac and cheese can be frozen, but the texture of the sauce may change slightly when reheated. If you plan to freeze it, allow the dish to cool completely, store it in an airtight container, and reheat slowly in the oven with a splash of milk to help restore the creaminess.
Final Thoughts
This easy homemade mac and cheese has become one of those recipes I come back to again and again. It’s simple, reliable, and always seems to be a hit when shared with others.
Whether you’re bringing a dish to a potluck, serving a crowd, or just making a comforting dinner at home, it’s hard to go wrong with a good pan of mac and cheese.
And if your experience is anything like mine, don’t be surprised if the dish comes home empty. Leave a comment below with your favorite toppings!
