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+ servings
mac and cheese

Simple Macaroni and Cheese

If you guys are looking for a simple mac and cheese recipe to replace your blue box mac and cheese, you have come to the right place!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dishes
Cuisine: American
Servings: 4
Calories: 57kcal


  • 2 quart saucepan


  • 1 cup uncooked elbow macaroni
  • 8 oz sharp shredded cheddar cheese
  • 1 cup whole milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt


  • Cook the pasta according to package instructions.
  • Grate the cheese and set aside while the pasta is cooking.
  • Drain the cooked pasta and leave it in the colander. It’s not going to hurt it for just a few minutes while you get the sauce made really fast. (I have always tried to save the number of dishes that I have to wash and the water that I use, but now that we either haul our own water or have it delivered I am even more conscious about this… even if you are on city water, conserving a bit doesn’t hurt anything!)
  • Return the empty pot to the stovetop.
  • Melt the butter over medium heat.
  • Add the flour to the butter whisking it for 1-2 minutes.
  • The roux…Gradually add in the milk while continuing to whisk.
  • Add the dry mustard, onion powder, and the garlic powder.
  • Bring the mixture to a simmer until thick.
  • Turn off the burner. (if using an electric stove, remove the pot from the burner completely.
  • Add the shredded cheese to the pot and stir well until it is fully melted.
  • Add the pasta to the cheese sauce and mix it well.


Serving: 1g | Calories: 57kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 107mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Calcium: 78mg | Iron: 1mg
Tried this recipe?Let us know how it was!