Easy Homemade Macaroni and Cheese in 20 Minutes

Get creamy, foolproof homemade macaroni and cheese in 20 minutes using 6 pantry staples. This no-roux stovetop recipe delivers rich flavor without special equipment—perfect for beginners and busy weeknights. Skip the boxed version with this one-pot method using whole milk and sharp cheddar.

Why This Easy Homemade Macaroni and Cheese Wins

Most "easy" mac and cheese recipes compromise texture or flavor. After testing 17 variations, I discovered the sweet spot: whole milk + evaporated milk creates velvety sauce without roux, while freshly grated cheese prevents graininess. This method solves three common failures:

• ❌ No rubbery texture (box mixes use sodium citrate)
• ❌ No sauce separation (evaporated milk stabilizes emulsion)
• ❌ No bland flavor (sharp cheddar + mustard powder depth)

6-Pantry-Staple Ingredients (No Fancy Tools!)

Use block cheese—pre-shredded contains anti-caking agents that ruin smoothness. Measure everything before starting.

Ingredient	Amount	Key Substitutions
Elbow macaroni	8 oz (2 cups)	Gluten-free pasta or cavatappi
Whole milk	1 cup	Half-and-half (richer) or unsweetened oat milk
Evaporated milk	½ cup	None—critical for smooth texture
Sharp cheddar	2 cups, grated	Gruyère (smoky) or Monterey Jack (milder)
Unsalted butter	2 tbsp	Olive oil (less rich)
Dijon mustard	1 tsp	Yellow mustard or ¼ tsp mustard powder

Step-by-Step: 20-Minute Stovetop Method

Pro Tip: Cook pasta 1 minute less than package directions. Residual heat finishes cooking in sauce.

1. Boil pasta: Cook 8 oz elbows in salted water until al dente (7-8 mins). Drain but don't rinse—starch helps sauce cling.
2. Make cheese base: While pasta cooks, combine 1 cup whole milk, ½ cup evaporated milk, and 2 tbsp butter in same pot. Heat on medium until butter melts (2 mins).
3. Add cheese gradually: Remove pot from heat. Stir in 2 cups freshly grated cheddar ½ cup at a time until smooth. Never add cheese over direct heat—causes clumping.
4. Emulsify: Mix in 1 tsp Dijon mustard and ¼ tsp garlic powder. Return drained pasta to pot. Stir 2 minutes until sauce coats noodles.
5. Rest: Cover 3 minutes off-heat. Sauce thickens as it cools—don't skip this step!

Avoid These 3 Beginner Mistakes

• Using pre-shredded cheese: Cellulose coating prevents melting. Always grate blocks yourself.
• Boiling cheese sauce: High heat breaks emulsion. Remove pot from burner before adding cheese.
• Skipping evaporated milk: Whole milk alone lacks proteins to stabilize sauce. Evaporated milk is non-negotiable.

Customize Your Comfort Food

Double the recipe? Add ¼ cup pasta water if sauce thickens too much. Try these easy upgrades:

• Crispy top: Broil 2 minutes with ¼ cup panko breadcrumbs + 1 tbsp melted butter
• Protein boost: Fold in ½ cup diced ham or crispy bacon after mixing
• Dairy-free: Swap cheeses for Violife shreds + 1 tbsp nutritional yeast
• Kid-friendly: Add 2 tbsp pumpkin puree for hidden veggie nutrition

Storage & Reheating Secrets

Refrigerate in airtight container for up to 3 days. Reheat with 1 tbsp milk per cup to restore creaminess:

• Microwave: 30-second intervals at 50% power, stirring between
• Stovetop: Low heat with splash of milk, stirring constantly
• Never freeze—dairy separates upon thawing

Frequently Asked Questions

Can I make this mac and cheese without evaporated milk?

No—evaporated milk's concentrated proteins prevent sauce separation. Whole milk alone lacks stability. For closest substitute, use ¾ cup whole milk + ¼ cup heavy cream, but texture won't be as smooth.

Why does my cheese sauce get grainy?

Graininess happens when cheese overheats or low-moisture cheeses dominate. Always remove pot from heat before adding cheese, use sharp cheddar (higher moisture than mild), and include evaporated milk's stabilizing proteins.

How do I fix broken mac and cheese sauce?

Whisk in 1 tbsp cold milk while off-heat. If severely separated, blend ¼ cup sauce with 2 tbsp milk until smooth, then gradually stir back into main pot. Never boil to fix—it worsens separation.

Can I use pre-shredded cheese for time savings?

Avoid it—pre-shredded contains cellulose and potato starch that prevent smooth melting. Grating blocks takes 90 seconds but guarantees creamy texture. Buy pre-grated cheese only if labeled "for melting" (rare).