Traditional Mac and Cheese

A while ago a dear friend of mine asked me, via a group text message with our other BFF, if I had a basic mac and cheese recipe. Being the wealth of food knowledge that I am, I said I didn’t have one on the blog, but I could spout off a basic recipe if she wanted it.

My other friend recommended she Google a recipe for mac and cheese. Umm… Excuse me?

Being a food blogger who kind of depends upon lovely people like you all visiting my site for my livelihood, hearing one of my friends tell another friend to Google a recipe instead of referencing my blog, was like a slap in the face. Well, maybe not that dramatic, but you get the gist.

Later my dear Google loving friend and I got into a discussion about this debacle. No hard feelings, just laughs, don’t worry. She told me that she clearly already searched my site for a plain mac and cheese recipe to make for her one-year-old daughter, but didn’t find one. And, I highly doubt her daughter or any one-year-old for that matter, would like Cider Mac and Cheese or Chorizo Mac and Cheese.

We then went on a tangent about how I was going to be a mom and I didn’t even have a plain mac and cheese recipe on my site. How is that possible? I know how much all my sister-in-laws depend upon mac and cheese to feed my gaggle of nieces and nephews. As a future mother, I had to correct this wrong and share with you a fellow blogger’s recipe for the best, easiest, stove-top mac and cheese.

So, now, nobody can complain about there being no traditional mac and cheese recipe on this site and be forced to use Google.

Take that, Google!

Come join Mac and Cheese Mania at Nutmeg Nanny andRachel Cooks sponsored by Door to Door Organics and OXO!

Traditional Mac and Cheese

Course Entree/Side
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6
Author Sarcastic Cooking


  • 1 Pound Dry Small Pasta macaroni/elbow noodles
  • 1 Stick 1/2 Cup Unsalted Butter
  • ½ Cup All-Purpose Flour
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 2 Cups Milk skim
  • 2 Cups Shredded Cheddar Cheese mild/medium/sharp


  1. Bring a large pot of heavily salted water to a boil. Drop the pasta into the boiling water and cook according to package directions. When al dente, drain pasta and set off to the side.
  2. In a large pot/Dutch oven, melt the butter over medium heat. Once melted, whisk in flour, salt, and pepper. Cook the roux for 4 minutes, whisking occasionally, until the roux turns slightly golden in color.
  3. While whisking, slowly pour in the milk. Whisk occasionally to eliminate any lumps. Cook for 2 minutes.
  4. Add the shredded cheese to the sauce, stir until melted and combined.
  5. Add the cooked pasta to the pot. Stir to evenly coat all the noodles. Serve right away!
  6. Note: This is a very rich/thick sauce recipe. If you want to thin it out add more milk. Also, if you want to cut the fat content, you can cut the butter and flour in half and the recipe will still work.

Recipe from Picky Palate

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  • Nicole Z
    December 8, 2016 at 11:48 am

    I have been making this mac and cheese recipe for 3 years ever since my husband and I bought our first house. It was one of the first dishes I made in our new home. It’s the absolute best and I won’t try any other recipe since finding this one. I did use Coconut butter once, at the request of a friend, and it came out great, but I normally stick to regular butter. Thanks for such a great recipe – one to keep!

    • Stefanie
      December 11, 2016 at 9:13 pm

      Thank you so much for your sweet comment. You made my day!

  • Pamela @ Brooklyn Farm Girl
    September 11, 2013 at 7:39 pm

    I can eat macaroni and cheese all day long (it’s my dream!) so I am loving this classic recipe! Looks delicious and is making my belly rumble!

  • Julia
    September 8, 2013 at 8:06 pm

    I love mac & cheese..not just in the colder months but pretty much any time of the year. Then throw in being pregnant and its just over. I love how easy this recipe is–I am saving this for an upcoming dinner!

  • Susan
    September 6, 2013 at 3:38 pm

    I have yet to find a stovetop mac recipe that I absolutely loved. Perhaps it’s because I grew up on baked mac. I think I need to give yours a try!

  • Amanda @ Once Upon a Recipe
    September 6, 2013 at 12:27 pm

    So…what would it take for you to ship a big ‘ol bowl of this my way, right about now? Actually, just send the whole pot. My craving for mac & cheese has just spiked tenfold.

    • Stefanie
      September 6, 2013 at 12:32 pm

      I have some leftovers in my fridge right now! They are all yours unless my husband gets to them first!

  • Maggie @ A Bitchin' Kitchen
    September 6, 2013 at 11:40 am

    Now you have me craving mac and cheese! This is very similar to the mac and cheese I make, except I add onion and bake the whole concoction so it gets crispy on top 🙂 I suppose the onion makes it less kid friendly though…

  • Andj
    September 6, 2013 at 11:05 am

    My little sister just made mac & cheese for the first time and was AMAZED that I could give her a recipe without, yano, looking at a recipe. This is a great basic m&c recipe, I like how easy the measurements are to remember!

  • Stephie @ Eat Your Heart Out
    September 6, 2013 at 10:26 am

    Excuse me while I eat this whole cheesy pot. Mac and cheese and I have a portion control issue. As in, there is none. Whoops.

  • Kayle (The Cooking Actress)
    September 6, 2013 at 8:23 am

    Awww lol perfect! This classic mac n cheese will be perfect for any little ones (or ya know…me :P)

    So funny because a friend of mine the other day was saying how he was going to make oatmeal cookies for the first time (and I was like…the first time?) and that he got the recipe from Google and I was like “Uh, hold up-I have a recipe on my blog.” and he’s all “I just want it to be easy” and I was like “i have an easy, basic recipe on there! Go check!” and he begrudgingly accepted. Sheesh. Silly friends.