Macaroni Cheese

Macaroni cheese is the ultimate comfort food, creamy, cheesy, and so simple to make from scratch. This version is quick enough for busy weeknights but still delivers that rich, homemade flavour.

You only need a handful of basic ingredients, and the whole meal comes together in under 30 minutes. Make it as a creamy stovetop mac and cheese or add the delicious crunchy topping and bake it in the oven for a golden, bubbling finish.

What You Need

For exact ingredients and quantities, see the recipe card at the bottom of the post.

• Macaroni: You can use any short pasta, but classic macaroni gives the best texture.
• Butter & flour: Mixed together to make a quick roux and thicken the sauce.
• Milk: Whole or semi-skimmed milk will work.
• Seasonings: Garlic powder, onion powder, mustard powder and black pepper add depth without overpowering the cheese.
• Cheese: Mature cheddar gives the main flavour. Add a second cheese (optional but highly recommended!) for extra richness.
• Optional crispy topping: A mix of cheese and breadcrumbs adds crunch and enhances the oven-baked version.

Best Cheese Combinations

Cheddar is your base, but mixing in a second cheese can really enhance the taste:

• Parmesan – salty, sharp finish
• Gruyère – nutty and melty
• Mozzarella – super stretchy
• Red Leicester – beautiful colour
• Gouda – creamy and smooth

Use one or mix a few together depending on what you have in the fridge.

Making It

Start by cooking the pasta in a big pan of salted boiling water. You want it just al dente so it holds its shape once the sauce goes on. When it’s done, drain it and pop it to one side while you get on with the good bit, the cheese sauce.

In a separate saucepan, melt the butter over a gentle heat. Once it’s bubbling, stir in the flour to make a smooth paste (a classic roux). Let it cook for a minute to get rid of that raw flour taste. It will smell slightly nutty when it’s ready.

Now start pouring in the milk a little at a time, whisking as you go. It might look lumpy at first, but keep whisking and it will turn into a silky, thickened sauce. When it’s smooth, sprinkle in the garlic powder, onion powder, mustard powder and a touch of black pepper for depth.

Next comes the star of the show: the cheese. Add the cheddar first, then any second cheese you are using. Stir gently until everything melts together into a rich, glossy sauce.

Tip the cooked pasta into the pan and give it all a good mix so every piece gets coated. At this point, you can tuck in straight away for a creamy stovetop mac and cheese. It is delicious just as it is.

If you prefer the baked version, transfer it to an ovenproof dish and add your toppings. A mix of cheddar, Parmesan and breadcrumbs works beautifully. Pop it into the oven until the top turns golden and the edges are bubbling.

Serving Suggestions

Macaroni cheese is delicious on its own, but you can also serve it with:

• A simple green salad
• Garlic bread
• Roast chicken
• Steamed broccoli or peas

It also works well as a side dish for BBQs, roast dinners, or buffets.

Variations

• Add vegetables: Peas, spinach, or roasted broccoli stir through easily.
• Make it spicy: Add ½ tsp smoked paprika or chilli flakes.
• Add protein: Stir in cooked bacon, ham, chicken, or crispy chorizo.
• Gluten-free: Use gluten-free pasta and plain gluten-free flour.

How to Store Leftovers

• Fridge: 3–4 days in an airtight container
• Reheat: Add a splash of milk and warm gently on the hob or in the microwave
• Freezer: Best frozen before baking. Assemble, add topping, and freeze. Bake from frozen, adding 10–15 minutes.

Macaroni Cheese FAQs

Can I make macaroni cheese ahead of time?
Yes, assemble it (including the topping), then refrigerate. Bake when needed. Add 5–10 extra minutes if cooking from cold.

Why is my cheese sauce grainy?
This usually happens if the sauce gets too hot. Keep it on a low–medium heat and add cheese off the heat for the smoothest result.

Can I use pre-grated cheese?
You can, but freshly grated cheese melts better and gives a smoother sauce.