A classic dish is a classic for a reason. Perfectly cooked pasta mixed with a gooey, cheese sauce. This classic mac n’ cheese is quick to put together and even quicker to eat.

The reason I like this recipe so much is because you can vary this recipe infinitely. Add some Dijon mustard and you have a French twist or add whipping cream and cream cheese for extra creaminess. Serve it as a main dish on its own with a salad, or as a side dish to your grilled meat or vegetables.

Mac n Cheese ingredients in various
bowls laid out on a green cloth: butter, salt and pepper, cheese in cubes, two garlic gloves, a cup of milk, flour. — Classic Mac n Cheese ingredients

Foolproof cooking

This recipe is almost foolproof to get wrong, but my best trick with making the perfect cheesy sauce is to make sure to cook out the flour properly and let the cheese melt slowly.

Freezing and defrosting

The base can be done in advanced and reheated to add a different flavour for each night. If you want to freeze this recipe, I have had the best results to avoid a grainy consistency to freeze the sauce before putting the cheese in, when it is still a basic béchamel sauce. Defrost in the fridge over night and then re-heat on low before adding in the cheese to let it slowly melt.

A white sauce being whisked in a silver pot, before adding the cheese to a mac n cheese — Whisking the sauce ready to add the cheese

Let me know in the comments below how you get along and if you snap a photo, don’t forget to tag me on Instagram so I can see it.

Print Recipe

Classic Mac n’ Cheese

A classic Mac n Cheese, quick to cook, even quicker to eat

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: Cheese, pasta, quick

Servings: 4 portions

Ingredients

40 gram butter
2 tbsp flour
1 garlic clove minced
300 ml milk
¼ tsp salt
A pinch of pepper
200 gram medium cheddar cheese
100 ml Pasta water optional

Instructions

Cook the pasta according to the instructions on the package. Save some of the pasta water for later, if you desire a more saucy sauce.
Melt butter in a sauce pan. Add the flour and stir until grainy and cooked through.
Peel and mince the garlic and add to the sauce pan, let cook for about a minute. Make sure you don’t burn the garlic.
Add the milk and whisk vigorously to avoid lumps.
Add salt and pepper and let cook together. Be careful so it doesn’t boil over.
Cook until sauce has thickened, about five minutes.
Add the shredded cheese to the pot and let slowly melt while you keep stirring.
If the sauce seems too thick, add some of the pasta water and stir again.
Serve in a bowl over pasta and sprinkle more shredded cheese on top, if desire.

Notes

If freezing the sauce, do this before adding in the cheese, when it is still a béchamel sauce. Reheat slowly, whisking throughout and add the cheese once the sauce is warm again.

Variations

Add a spoonful of Dijon mustard for a French twist or a spoonful of taco seasoning for a different flavour palate. Another favourite is this creamy version or why not try it with blue cheese instead.