Super Simple Mac and Cheese
This homemade mac and cheese recipe is ready to serve in 20 minutes! You'll love the thick, creamy sauce that coats every noodle in cheesy decadence. A delicious and easy alternative to boxed mac and cheese.
Servings 4 people
Ingredients
- 1 lb uncooked short cut pasta
- 4 oz monterey jack cheese, freshly grated
- 4 oz sharp cheddar, freshly grated
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp onion powder
- 1/4 tsp ground nutmeg
- 1/2 tsp ground mustard
- 2 tbsp all-purpose flour
- 1/4 tsp Worcestershire sauce
- 1 cup milk
Instructions
PREP INSTRUCTIONS
- Grate both cheeses into a bowl and set aside at room temperature.
- In a small bowl, whisk together the salt, black pepper, onion powder, nutmeg, ground mustard, and flour. Set aside.
- In a small pitcher, whisk together the milk and worcestershire sauce. Set aside.
COOKING INSTRUCTIONS
- Cook and drain the pasta according to package instructions.** Set aside and keep warm. While the pasta is cooking, make your cheese sauce.
- Melt the butter in a Dutch oven or large braiser over medium-high heat.
- Pour the milk mixture into the pot, then quickly whisk in the dry ingredients until smooth. Cook for 1-2 minutes until sauce is slightly thickened.
- Reduce the heat to low. Stir the grated cheese into the sauce, adding a handful at a time, until all cheese is completely melted and the sauce is very thick.
- Add the cooked pasta to the pot and carefully mix into the sauce until completely coated. If the sauce is a little too thick for your taste, thin it out with some reserved pasta water (see Recipe Notes below) or some milk until it's at the consistency you prefer.
- Serve mac and cheese immediately while still hot.
Notes
**If you want, reserve a 1/4 cup of pasta water before draining to help thin the cheese sauce. You can also use milk to thin the sauce if you didn't save any pasta water.