Homemade mac and cheese in a hammered metal dish

Homemade Mac and Cheese

Easy homemade mac and cheese recipe
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 346kcal
Author I Heart Eating


  • 16 ounces dry elbow macaroni or large shells
  • 1⁄4 cup butter
  • 1⁄4 cup all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups milk1
  • 8 ounces cheddar cheese2 in small cubes or grated


  • Cook macaroni according to package directions.
  • In medium saucepan, melt butter over medium-low heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux.
  • Add dry mustard, salt, and pepper; whisk in to combine. 
  • Slowly whisk in milk, and whisk until well-combined.
  • 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.
  • Drain macaroni.
  • Return macaroni to pot, and pour cheese sauce over the top. Toss to combine.


  1. I've used everything from skim to whole milk. The more fat in the milk, the creamier the sauce.
  2. 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.
  3. Nutrition values are estimates. 


Serving: 1serving | Calories: 346kcal | Carbohydrates: 45g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 205mg | Potassium: 249mg | Fiber: 1g | Sugar: 4g | Vitamin A: 410IU | Calcium: 291mg | Iron: 0.9mg