Welcome to the ultimate guide for making ridiculously easy mac and cheese! Forget packet mixes and complicated techniques; this recipe delivers pure, unadulterated comfort food bliss with minimal fuss. It’s incredibly simple, perfect for busy weeknights, comforting weekends, or whenever that cheesy craving strikes. We promise a gloriously creamy, intensely cheesy result using standard UK measurements and readily available ingredients. Get ready to master the best easy mac b cheese recipe you’ll ever need.
Learn about a restaurant-style mac and cheese recipe
Deep dive into cheese selection for your mac and cheese
Part 1
Why You’ll Love *This* Easy Macaroni Cheese
There are countless ways to make macaroni cheese, but this one truly stands out for its simplicity and fantastic results. Here’s why it will become your go-to recipe:
Genuinely Easy & Quick
We mean it when we say easy! This recipe uses minimal steps, common kitchen staples, and lives up to its promise of being ready in under 30 minutes. Perfect for when you need delicious food, fast.
Unbelievably Creamy & Cheesy
Despite its simplicity, this method produces an exceptionally creamy and flavourful cheese sauce. No compromises on texture or taste here!
Foolproof Method
Worried about lumpy sauce or tricky steps? Don’t be! We break down the process clearly, ensuring even absolute beginners can achieve mac and cheese perfection.
Versatile Base
This recipe is fantastic as it is, providing classic comfort. However, it also serves as a brilliant base for customisation – we’ll explore exciting variations later on.
Ingredients You’ll Need for Simple Mac & Cheese
Gather these simple ingredients for the perfect homemade mac and cheese. We’re using metric measurements primarily, as is standard in the UK, with imperial in brackets for reference.
| Ingredient | Metric Quantity | Imperial Quantity | Notes |
|---|---|---|---|
| Macaroni Pasta | 300g | Approx. 10.5 oz / 2.5 cups | Elbow macaroni preferred |
| Unsalted Butter | 50g | Approx. 3.5 tbsp | For the roux |
| Plain Flour | 50g | Approx. 6 tbsp / 1/3 cup | All-purpose flour |
| Whole Milk | 600ml | Approx. 2.5 cups | Semi-skimmed also works |
| Mature Cheddar Cheese | 250g | Approx. 9 oz / 2.5 cups grated | Strong flavour, good melt |
| Salt | To taste | To taste | For pasta water & sauce |
| Black Pepper | To taste | To taste | Freshly ground preferred |
| English Mustard Powder | 1 tsp | 1 tsp | Optional, enhances cheese flavour |
| Nutmeg | Pinch | Pinch | Optional, freshly grated best |
| Worcestershire Sauce | Dash | Dash | Optional, adds depth (ensure vegetarian if needed) |
The Pasta
Classic elbow macaroni is the traditional choice, its shape perfectly catching the sauce. However, feel free to use other shapes like shells, fusilli, or penne. The key is to cook it *al dente* (slightly firm to the bite) as it will continue cooking slightly in the hot sauce.
The Butter
Unsalted butter gives you more control over the final seasoning. If you only have salted, use it, but be more cautious when adding salt later.
The Flour
Plain flour (all-purpose) is essential for creating the *roux*, the base that thickens our sauce. We’ll touch upon gluten-free options in the variations section.
The Milk
Whole milk delivers the richest, most creamy result. Semi-skimmed milk also works well if that’s what you have. Gently warming the milk before adding it can help achieve an even smoother sauce, reducing the chance of lumps. Understanding the science behind a smooth sauce can be helpful; you can learn more about mastering the classic white sauce technique for perfect results every time.
The Cheese – The Star of the Show!
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This is where the magic happens! A good quality mature Cheddar is the classic British choice, offering fantastic flavour and melting properties. For extra depth, try mixing cheeses – Cheddar with Red Leicester adds colour, while Cheddar with a touch of Gruyère or Parmesan adds nutty complexity. Crucially, *always grate your own cheese*. Pre-shredded bags contain anti-caking agents (like cellulose or potato starch) which prevent smooth melting, often resulting in a grainy sauce. Taking a moment to understand the best types of Cheddar for melting can elevate your mac and cheese game.
The Seasonings
Salt and freshly ground black pepper are essential. Don’t underestimate the power of optional additions! A teaspoon of *English mustard powder* doesn’t make it taste mustardy but brilliantly enhances the cheese flavour. A tiny pinch of nutmeg adds warmth, and a dash of Worcestershire sauce provides a savoury depth (check the label for vegetarian versions if needed). These small additions make a big difference.
Essential Kitchen Equipment
You don’t need fancy gadgets for this easy mac b cheese recipe. Here’s the basic kit:
- Large saucepan (for cooking pasta)
- Medium saucepan (for the cheese sauce)
- Whisk (essential for a smooth sauce)
- Measuring cups/spoons or kitchen scales
- Cheese grater
- Colander
- Wooden spoon or spatula
- Optional: Ovenproof dish (if you plan to bake it)
Step-by-Step: Making the Easiest Ever Mac and Cheese (Stovetop Method)
Follow these simple steps for perfect stovetop macaroni cheese every time. This is the core of our easy mac b cheese recipe.
Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil. Add a generous pinch of salt (this seasons the pasta itself). Tip in the macaroni and cook according to package directions, but aim for *al dente* – usually 1-2 minutes less than the suggested time. It should still have a slight bite. Drain the pasta thoroughly using a colander. You can toss it with a tiny drizzle of olive oil or a small knob of butter to prevent sticking while you make the sauce.
Step 2: Start the Simple Cheese Sauce (The Roux)
While the pasta cooks or just after draining, melt the 50g of butter in your medium saucepan over medium heat. Once melted and bubbling gently, whisk in the 50g of plain flour. Keep whisking constantly for 1-2 minutes. This cooks out the raw flour taste, which is crucial for a delicious sauce – this mixture is called a *roux*. Don’t let it brown significantly for a classic mac and cheese, just cook until it smells slightly nutty.
Step 3: Gradually Add the Milk
Now, turn the heat down slightly. Begin adding the 600ml of milk *gradually*, a splash at a time, whisking vigorously after each addition to ensure no lumps form. Once you’ve added about a third of the milk and the mixture is smooth, you can start adding the rest in larger increments, still whisking constantly. Using slightly warmed milk can make this process even easier. Bring the sauce gently to a simmer, whisking all the time, until it thickens enough to coat the back of a spoon (this is essentially a *béchamel sauce* at this stage).
Step 4: Melt in the Glorious Cheese!
This step is vital for creaminess: **Remove the saucepan from the heat**. Letting the sauce cool slightly prevents the cheese from splitting or becoming grainy. Now, add the 250g of grated cheese to the sauce, a handful at a time, stirring gently with a wooden spoon or spatula until each addition is fully melted and the sauce is smooth and luscious. *Do not return the sauce to the boil* after adding the cheese.
Step 5: Season to Perfection
With the sauce still off the heat, stir in your chosen seasonings: salt, freshly ground black pepper, the optional (but highly recommended) teaspoon of English mustard powder, a pinch of nutmeg, and a dash of Worcestershire sauce if using. *Taste the sauce now!* This is your chance to adjust. Does it need more salt? More pepper? Add seasonings gradually until it tastes perfectly cheesy and balanced.
Step 6: Combine Pasta and Sauce
Pour the glorious, creamy cheese sauce over your well-drained macaroni pasta. Stir gently but thoroughly, ensuring every piece of pasta is generously coated. For the ultimate creamy stovetop mac and cheese experience, serve immediately while it’s hot, bubbly, and at its peak deliciousness.
Part 2
Optional Step: Baking Your Easy Mac and Cheese for a Crispy Top
While delicious straight from the stovetop, some prefer the added texture of a baked mac and cheese with a golden, crispy topping. This step is entirely optional but easy to do.
Preparing for the Oven
If baking, preheat your oven to 180°C Fan / 200°C Conventional / Gas Mark 6. Lightly grease a medium-sized ovenproof dish (around 20x30cm or a 2-litre capacity dish works well).
Assembling the Bake
Simply transfer the macaroni coated in cheese sauce from the saucepan into your prepared ovenproof dish. Spread it out evenly.
The Crispy Topping (Ideas)
Now for the best bit – the topping! You have several options:
- Extra Cheese: Simply sprinkle over more grated Cheddar or perhaps some Parmesan for extra flavour.
- Breadcrumbs: Panko breadcrumbs give the best crunch. Toss about 50g (1/2 cup) of Panko with 1-2 tablespoons of melted butter before sprinkling over. Regular breadcrumbs work too.
- Crushed Crisps: A slightly unconventional but popular choice in the UK! Lightly crush some plain or cheese-flavoured crisps and scatter them over the top.
- Combination: Mix cheese and breadcrumbs for the ultimate topping!
Baking Time
Place the dish in the preheated oven and bake for 15-20 minutes. You’re looking for the top to be beautifully golden brown and the sauce underneath to be bubbling gently around the edges. Let it stand for 5 minutes before serving – this allows the sauce to settle slightly.
Pro Tips for the BEST Easy Macaroni Cheese
Elevate your simple recipe with these key tips:
Don’t Overcook the Pasta
Remember *al dente* is crucial. Mushy pasta leads to a mushy mac and cheese. It absorbs more sauce in the pot or oven if already overcooked.
Grate Your Own Cheese
We can’t stress this enough! Avoid pre-shredded bags. The anti-caking agents hinder smooth melting. Freshly grated melts like a dream.
Remove Sauce From Heat Before Adding Cheese
This is the secret to preventing a grainy or split sauce. Let it cool slightly first.
Whisk Constantly
During the roux and milk stages, constant whisking prevents lumps and ensures a silky smooth *cheese sauce*.
Season Generously
Pasta and cheese sauces need bold seasoning to shine. Don’t be shy with salt and pepper, and definitely try the mustard powder!
Taste and Adjust
Always taste the sauce before combining it with the pasta. Adjust seasoning as needed for your perfect flavour profile.
Serve Immediately (Stovetop)
For the stovetop version, the texture is best enjoyed fresh and hot.
Troubleshooting Common Mac and Cheese Problems
Even an easy mac b cheese recipe can sometimes go slightly awry. Here’s how to fix common issues:
| Problem | Likely Cause | Solution |
|---|---|---|
| Sauce is Lumpy | Milk added too quickly; insufficient whisking. | Whisk vigorously off-heat. As a last resort, carefully use an immersion blender or pass through a sieve (this rescues, but prevention is better). |
| Sauce is Grainy/Split | Sauce overheated after adding cheese; used pre-shredded cheese. | Ensure sauce is off heat before adding cheese. Always grate your own cheese from a block. Gentle reheating is key. |
| Sauce is Too Thick | Roux proportions off; over-reduced sauce. | Whisk in a small splash of warm milk off the heat until desired consistency is reached. |
| Sauce is Too Thin | Roux proportions off; not simmered long enough *before* adding cheese. | Simmer gently (before adding cheese) for longer. Or, make a tiny slurry (1 tsp cornflour mixed with 1 tbsp cold water), whisk into the simmering sauce (before cheese), and cook for 1 minute until thickened. Use sparingly. |
| Mac and Cheese is Dry | Pasta overcooked (absorbed too much sauce); not enough sauce initially. | Ensure pasta is al dente. Make sure sauce generously coats pasta before serving/baking. Add a splash of milk when reheating. |
Easy Variations & Add-Ins
Make this simple macaroni cheese recipe UK style your own! Get creative with these easy additions:
Protein Boost
Stir in cooked bacon lardons, leftover shredded roast chicken, cooked sliced sausages, or crispy fried chorizo.
Veggie Power
Add steamed broccoli florets or peas towards the end of cooking. Sautéed mushrooms, caramelised onions, or spinach wilted into the sauce are also delicious.
Flavour Kicks
For some heat, add chopped pickled jalapeños or a dash of your favourite hot sauce. Fresh herbs like chives or parsley stirred in before serving add freshness. A tiny drizzle of truffle oil can add luxury (use very sparingly).
Cheesy Twists
Swap some of the Cheddar for smoked cheese (like Smoked Applewood), a strong blue cheese (use sparingly unless you’re a big fan!), or creamy Monterey Jack.
Gluten-Free Option
Use your favourite gluten-free pasta shape. For the roux, substitute the plain flour with an equal amount of a good quality gluten-free plain flour blend.
Storage and Reheating Instructions
Leftover mac and cheese is still delicious! Here’s how to store and reheat:
- Storage: Allow the mac and cheese to cool completely at room temperature. Transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- Reheating (Stovetop): Place the desired amount in a saucepan over low heat. Add a splash of milk or water (about 1-2 tbsp per serving) to help loosen the sauce. Stir gently and frequently until heated through. Avoid high heat which can make it oily.
- Reheating (Microwave): Put a portion in a microwave-safe bowl. Add a splash of milk or water. Cover loosely and heat on medium power in 1-minute intervals, stirring in between, until hot.
- Reheating (Oven – Baked Version): Cover the dish with foil and reheat in a moderate oven (around 160°C Fan / 180°C Conventional) for 15-20 minutes, or until heated through. Remove foil for the last 5 minutes if you want to re-crisp the top.
- Freezing: While possible, freezing can sometimes affect the texture of the cheese sauce, potentially making it grainy or watery upon thawing. If you must freeze, cool completely, store in a freezer-safe airtight container, and thaw overnight in the fridge before reheating gently as above, adding extra milk as needed. Baked versions tend to freeze slightly better.
What to Serve with Easy Mac and Cheese
Macaroni cheese can be a meal in itself, but it also pairs wonderfully with sides:
- A simple green salad with a sharp vinaigrette cuts through the richness.
- Steamed green vegetables like broccoli, green beans, or peas.
- Classic garlic bread for mopping up extra sauce.
- For a heartier meal, serve alongside pulled pork or sausages.
Frequently Asked Questions (FAQs)
Here are answers to common questions about making *easy mac and cheese*:
What is the best cheese for easy mac and cheese?
A good melting cheese with strong flavour is key. Mature Cheddar is the UK classic. Mixing Cheddar with Red Leicester (for colour/mildness) or Gruyère/Parmesan (for nutty depth) works well. The most important thing is using a block cheese and grating it yourself for optimal meltability.
Can I make easy mac and cheese ahead of time?
Yes, you can make it ahead. Follow the storage and reheating instructions above. While it’s undeniably best enjoyed fresh, it reheats well, especially if you add a splash of milk to restore creaminess.
How do you keep mac and cheese creamy / stop it from drying out?
Key tips: Don’t overcook the pasta (al dente!), ensure you have a generous amount of sauce coating the pasta, remove sauce from heat before adding cheese, and add a splash of milk when reheating leftovers.
How do you make mac and cheese sauce without flour?
While this recipe uses the classic, easy flour-based roux method, alternatives exist. Some recipes use sodium citrate (an emulsifier) for ultra-smooth sauces, or a cornflour slurry to thicken milk before adding cheese. However, the roux method is reliable, simple, and gives a classic texture.
Can I use pre-shredded cheese?
We strongly advise against it. Pre-shredded cheese contains anti-caking agents (like cellulose) which prevent it from melting smoothly, often resulting in a grainy or clumpy sauce. Grating your own block cheese takes only a few extra minutes and makes a huge difference.
Is macaroni cheese healthy?
Let’s be honest, classic mac and cheese is indulgent *comfort food* – typically rich in carbohydrates, fat, and calories. It’s best enjoyed as a treat in moderation. You can make small tweaks like adding plenty of vegetables, using semi-skimmed milk, or controlling portion sizes, but this recipe focuses on delivering that satisfying, classic, *easy* mac and cheese experience.
Conclusion: Your Go-To Easy Mac and Cheese Recipe!
There you have it – the most straightforward, dependable, and utterly delicious *easy mac b cheese recipe* designed for UK kitchens. It’s quick, uses simple ingredients, guarantees a *creamy*, cheesy result, and is versatile enough to adapt. This is destined to become your family’s favourite comfort food staple. Go on, give it a try – we’d love to hear how you get on in the comments below!