25 Minute Homemade Mac and Cheese

This easy homemade mac and cheese recipe makes creamy, cheesy mac and cheese in just 25 minutes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 422kcal

Cook macaroni according to package directions.
8 ounces uncooked elbow macaroni or large shells
In medium saucepan, melt butter over medium-low heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux.
¼ cup butter, ¼ cup all-purpose flour
Add dry mustard, salt, and pepper; whisk in to combine.
½ teaspoon dry mustard, ½ teaspoon salt, ½ teaspoon black pepper
Slowly whisk in milk, and whisk until well-combined.
2 cups milk
Cook, whisking regularly, until thickened. You don’t want mixture to boil.
Remove from heat, and stir in cheese a little at a time until fully melted and combined.
8 ounces cheddar cheese in small cubes or grated
Drain macaroni.
Return macaroni to pot, and pour cheese sauce over the top. Toss to combine.

Milk: I've used everything from skim to whole milk. The more fat in the milk, the creamier the sauce.
Cheese: I suggest using a good-quality block of cheese rather than a shredded cheese. Some shredded cheese have anti-caking agents that can prevent melting.
Nutrition values are estimates.