Macaroni and cheese 
Macaroni and cheese 🧀  is a easy American recipe that serves 4. 420 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 10 min | Cook: 36 min | Total: 56 min
Cost: $5.74 total, $1.43 per serving
Ingredients
- 1 pound Elbow Macaroni (uncooked, broken if desired)
- 2 cups Sharp Cheddar Cheese (shredded, room temperature)
- 2 cups Whole Milk (prefer whole for creaminess)
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 2 tablespoons All-Purpose Flour (sifted)
- 1 teaspoon Salt (plus extra for pasta water)
- ½ teaspoon Black Pepper (freshly ground)
- ½ cup Panko Breadcrumbs (optional, for topping)
Instructions
Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8 minutes.
Time: PT8M
Drain the Pasta
Pour the pasta into a colander and rinse briefly with warm water to stop cooking.
Time: PT2M
Make a Roux
In a saucepan, melt the butter over medium heat. Sprinkle the flour over the melted butter, whisk continuously for 1‑2 minutes until the mixture turns a light golden color.
Time: PT2M
Create the Cheese Sauce
Slowly whisk in the milk, a little at a time, allowing the mixture to thicken before adding more. Once the sauce coats the back of a spoon (about 5 minutes), stir in the shredded cheddar until fully melted and smooth.
Time: PT5M
Season the Sauce
Add salt and freshly ground black pepper, tasting and adjusting as needed.
Time: PT1M
Combine Pasta and Sauce
Add the drained macaroni to the cheese sauce, stirring gently to coat every piece evenly.
Time: PT2M
Optional Bake for a Crunchy Top
Transfer the mac and cheese to a greased baking dish, sprinkle the panko breadcrumbs evenly over the surface, and bake in a pre‑heated oven at 350°F for 15 minutes, or until the top is golden brown.
Time: PT15M
Temperature: 350°F
Nutrition Facts
- Calories
- 420
- Protein
- 15g
- Carbohydrates
- 45g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Milk, Wheat
Ingredient Substitutions
- Instead of Elbow Macaroni: Small shells, cavatappi
- Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack, Colby
- Instead of Whole Milk: 2% milk, half-and-half
- Instead of Unsalted Butter: Margarine, olive oil (for roux)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Panko Breadcrumbs: Regular breadcrumbs, crushed cornflakes
Equipment Needed
- Large Pot
- Colander
- Saucepan
- Whisk
- Wooden Spoon
- Baking Dish (optional)
- Oven (optional)
Critical Steps — Do Not Skip
- Cook the pasta al dente so it doesn’t become mushy after baking.
- Whisk the roux and milk slowly to avoid lumps.
- Melt the cheese over low heat to keep the sauce smooth.
Chef Tips from the Video
- Use a sharp, aged cheddar for the deepest flavor.
- Add a pinch of smoked paprika for a subtle smoky note.
- For extra creaminess, stir in a tablespoon of cream cheese at the end of step 4.
Troubleshooting
Sauce is lumpy.
Whisk continuously while adding milk slowly; if lumps persist, use an immersion blender to smooth.
Sauce is too thick.
Thin it with a little extra milk, adding 1‑2 tablespoons at a time.
Baked top isn’t golden.
Broil for the last 2 minutes, watching closely to avoid burning.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk.
Freezer: Not recommended; the texture of the cheese sauce may become grainy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce up to step 5, let it cool, then refrigerate. Reheat gently and add the pasta when ready to serve.
- Cook the pasta al dente, drain, toss with a little butter, and store in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Basic Mac and Cheese in American cuisine?
Macaroni and cheese originated from European cheese‑pasta dishes and became a staple in American comfort food during the 19th century, especially after Thomas Jefferson introduced macaroni to the United States. It remains a beloved side or main dish at family gatherings and school cafeterias.
What are the traditional regional variations of Mac and Cheese in the United States?
In the South, mac and cheese is often baked with a crunchy breadcrumb topping, while in the Northeast it may be served stovetop and creamy. Some regions add lobster (Maine) or jalapeños (Southwest) for local twists.
How is Basic Mac and Cheese traditionally served in the American South?
The Southern style typically bakes the dish in a casserole, topping it with buttered breadcrumbs or crushed crackers and cooking until the crust turns golden and crispy.
On what occasions is Basic Mac and Cheese traditionally enjoyed in American culture?
Mac and cheese is a go‑to comfort food for family dinners, pot‑lucks, holiday gatherings, and school lunch menus, often symbolizing homey, nostalgic meals.
What authentic ingredients are essential for a classic American Mac and Cheese versus common substitutes?
The authentic recipe calls for elbow macaroni, sharp cheddar cheese, butter, flour, and whole milk. Common substitutes include using different pasta shapes, alternative cheeses like gouda, or plant‑based milks for dairy‑free versions.
What other American dishes pair well with Basic Mac and Cheese?
Mac and cheese pairs nicely with fried chicken, barbecue ribs, green salads, steamed broccoli, or a simple tomato‑based meat sauce for a heartier meal.
What makes Basic Mac and Cheese special in American comfort food cuisine?
Its simplicity, creamy cheese sauce, and the ability to be customized make it a versatile comfort staple that evokes nostalgia while being quick to prepare.
How has Basic Mac and Cheese evolved over time in American cooking?
Originally a simple stovetop dish, mac and cheese evolved into baked casseroles, gourmet versions with truffle oil, and vegan adaptations, reflecting changing tastes and dietary preferences.
What are the most common mistakes to avoid when making Basic Mac and Cheese?
Common errors include overcooking the pasta, allowing the cheese sauce to boil (which causes separation), and using low‑quality cheese that melts poorly. Follow the low‑heat technique for a smooth sauce.
Why does this Basic Mac and Cheese recipe use a roux instead of adding cheese directly to milk?
The roux thickens the milk evenly, creating a stable base that prevents the cheese from clumping or separating, resulting in a silky sauce.
Can I make Basic Mac and Cheese ahead of time and how should I store it?
Yes, you can prepare the cheese sauce up to step 5, refrigerate it, and reheat gently before mixing with freshly cooked pasta. Store the assembled baked version in the refrigerator for up to 4 days.
What texture and appearance should I look for when making Basic Mac and Cheese?
The sauce should be smooth, glossy, and coat the back of a spoon without graininess. After baking, the top should be lightly golden with a crisp breadcrumb crust.
How do I know when Basic Mac and Cheese is done cooking?
The pasta should be al dente, the sauce thick enough to cling to the noodles, and if baked, the breadcrumb topping should be golden brown and the edges bubbling.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on straightforward, home‑cooked recipes that emphasize classic comfort foods, quick weeknight meals, and practical cooking tips for everyday cooks.
How does the YouTube channel Andy Cooks' approach to American comfort food differ from other cooking channels?
Andy Cooks prioritizes minimal ingredient lists, clear step‑by‑step visuals, and budget‑friendly techniques, whereas many other channels may focus on gourmet twists or elaborate plating.
What other American comfort food recipes is the YouTube channel Andy Cooks known for?
Andy Cooks is also known for his easy chicken pot pie, classic meatloaf, and quick skillet cornbread, all presented with a focus on simplicity and flavor.
Last updated: September 2, 2026
