My husband was craving some good old-fashioned comfort food this week, so I decided to give in and speak his love language.
When those cravings hit, do not reach for the blue box of ultra-processed mac and cheese. You can make a wholesome, delicious version from scratch in the same amount of time. Best of all, this is a fantastic meal to make ahead. You can freeze half for another day, giving you an easy defrost and warm-up meal for your busiest nights.
The Power of Real Food Over the Box
We want to steer clear of the yellow powder and processed additives in box mixes. Making it yourself means you control the ingredients. You get real cheese, wholesome milk, and zero preservatives.
This recipe bypasses the complicated steps of a traditional baked pasta. Instead, it creates a velvety cheese sauce right in the pot. It is fast, simple, and incredibly satisfying.
Freezing and Reheating Instructions
This recipe is a meal prepper’s dream. To freeze, let the mac and cheese cool completely. Transfer it to a freezer-safe, airtight container. It will stay fresh in the freezer for up to three months.
When you are ready to eat, let it defrost in the fridge overnight. Choose one of these simple methods to bring back that creamy, freshly-made texture:
- Stovetop Method: Place the mac and cheese in a saucepan over medium-low heat. Add a splash of milk or a tiny pat of butter to bring back that creamy, freshly-made texture. Stir frequently until heated through.
- Microwave Method: Place a single serving in a microwave-safe bowl. Add a splash of milk or a tiny pat of butter to bring back that creamy, freshly-made texture. Cover the bowl and heat on medium power for 1 to 2 minutes, then stir well.
- Oven Method: Preheat your oven to 350 degrees. Place the pasta in an oven-safe dish. Stir in a splash of milk or a tiny pat of butter to bring back that creamy, freshly-made texture. Cover tightly with foil and bake for 15 to 20 minutes until bubbling.
Taking control of dinner starts with simple, stress-free swaps. Skipping the convenience box is a major victory for your health and your budget.
If you want to build a repeatable routine to make weeknight cooking even easier, let’s work together. Join my upcoming online Meal Planning Workshop. In just 60 minutes, we will design a personalized dinner plan that fits your busy schedule.
Quick and Easy Mac n Cheese
Equipment
- 1 Large enameled cast iron pot
- 1 Whisk
Ingredients
- 1 lb elbow pasta
- 1 stick butter
- 1/2 cup flour
- 4 cups skim milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg (optional)
- 6 cups cheddar cheese (~24oz) divided
- breadcrumbs optional, for topping
Instructions
- Boil pasta according to package directions, drain, and set aside.
- Melt butter in a large enameled cast iron pot over medium-low heat. Once melted, add flour and whisk well to combine.
- Slowly pour in the milk while whisking constantly. Cook, stirring frequently, until the mixture thickens, smooths out, and begins to bubble (about 4 to 5 minutes). Raise heat to medium if necessary.
- Reduce temperature to low. Add the salt, pepper, and nutmeg, stirring well to distribute the spices.
- Add 5 1/2 cups of the cheddar cheese and mix until completely melted and smooth. Fold in the cooked pasta and mix until thoroughly coated.
- Top the mixture evenly with the remaining 1/2 cup of cheddar cheese and breadcrumbs, if using.
- Bake in the oven at 350°F (180°C) for about 30 to 35 minutes until bubbling and golden on top.