Mac 'n' Cheese

Rob Trecek
Total Time 20 minutes
Cuisine Comfort Food
Servings 4 people


  • 1 (8 ounce) box elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ground black pepper to taste
  • 2 cups milk
  • 2 cups shredded Cheddar cheese


  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
  • At the same time, melt butter in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth, about 5 minutes. Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.
  • Add Cheddar cheese and stir until melted, 2 to 4 minutes.
  • Drain macaroni and fold into cheese sauce until coated.


  • You can never have enough cheese, and I usually add an extra 1/2 cup without ruining the recipe.
  • Keep a careful eye on the milk when boiling, as milk boils fast and burns easily. Burnt milk will show up in the recipe's flavor if overcooked.