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🧀 Easy Mac and Cheese Recipe for Beginners

A foolproof, ultra-creamy mac and cheese ready in 30 minutes—no chef skills required. Freshly shredded cheddar and Gruyère create a silky sauce that clings to every noodle. Perfect for new wives, busy parents, or anyone craving comfort without the drama. Bake for crispy edges or serve straight from the pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Snack
Cuisine American
Servings 2
Calories 680 kcal

Equipment

  • Large pot For boiling pasta (4–5 qt works best)
  • Colander To drain the macaroni without drama
  • Medium saucepan or same pot For the cheese sauce (one-pot hack!)
  • Whisk Essential for lump-free roux
  • Wooden spoon or silicone spatula For stirring the sauce to silky perfection
  • Box grater or food processor with shredding disc Freshly shredded cheese melts like a dream
  • Measuring cups and spoons Precision = no sad, bland mac

Ingredients
  

  • 1 cup elbow macaroni the curvy kind that hugs sauce
  • 2 tsp salt for the pasta water
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1¾ cup whole milk room temp prevents lumps
  • 1½ cup sharp cheddar cheese, freshly shredded
  • ½ cup Gruyère or mozzarella, freshly shredded for stretchy magic
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt plus more to taste

Instructions
 

  • Fill a large pot with 3 quarts water. Add 2 tsp salt and bring to a rolling boil—like your excitement for date night.
  • Add 8 oz elbow macaroni. Cook 1 minute LESS than package says (usually 6–7 min). You want al dente, not mush.
  • Drain in colander, rinse quickly with cold water to stop cooking. Drizzle with a tiny splash of olive oil so noodles don’t clump. Set aside.
  • In the same pot (one-pot win!), melt 3 tbsp butter over medium heat until foamy.
  • Whisk in 3 tbsp flour. Keep whisking 90 seconds until it smells nutty and looks like wet sand. Congrats—roux achieved.
  • SLOWLY pour in 1¾ cups room-temp milk while whisking like you’re auditioning for Chopped. No lumps allowed.
  • Switch to wooden spoon. Stir 4–6 min until thick enough to coat the spoon. If too thick, splash in 1–2 tbsp more milk.
  • Remove from heat (CRUCIAL). Stir in ¼ cup heavy cream (if using), garlic powder, smoked paprika, mustard powder, salt, and pepper.
  • Add 1½ cups cheddar + ½ cup Gruyère (save ¼ cup cheddar for topping if baking). Stir off-heat until silky. Taste. Swoon. Adjust salt.
  • Dump drained macaroni into the cheese sauce. Fold gently until every noodle is coated in golden glory.
    Too thick? Add 1–2 tbsp reserved pasta water. Too thin? Let it sit 2 min—it thickens.
  • Scoop into bowls. Garnish with chives, bacon bits, or hot sauce if you’re spicy.

Notes

🛠 Equipment

  1. Large pot
  2. Colander
  3. Medium saucepan(or just reuse the large pot)
  4. Whisk
  5. Wooden spoon
  6. Silicone spatula
  7. Box grater
  8. Food processor with shredding disc(optional upgrade)
  9. Measuring cups
  10. Measuring spoons

🧀 Ingredients

For the pasta

  1. Elbow macaroni
  2. Salt(fine sea salt or kosher)

For the creamy cheese sauce

  1. Unsalted butter
  2. All-purpose flour
  3. Whole milk
  4. Heavy cream *(optional but chef’s kiss)
  5. Sharp cheddar cheese(block, not pre-shredded)
  6. Gruyère(or mozzarella as budget swap)
  7. Garlic powder
  8. Smoked paprika
  9. Black pepper
Keyword mac and cheese for two, easy mac and cheese, creamy mac and cheese, beginner recipe, small batch mac and cheese, comfort food for two, homemade mac and cheese