The Quintessential 5-Ingredient Macaroni and Cheese: A Comfort Food Masterpiece

There are few dishes that evoke the pure, unadulterated joy of childhood quite like macaroni and cheese. For me, it wasn’t just a meal; it was a warm hug on a rainy afternoon, a celebration of a good report card, and the ultimate comfort after a scraped knee. I vividly remember my grandmother, her hands dusted with flour from her endless baking, pulling a golden, bubbling casserole from the oven, the aroma of melted cheddar filling her small kitchen. That humble, five-ingredient wonder, so deceptively simple, held a magic that transcended mere sustenance, and it’s that magic I aim to capture here, allowing the inherent goodness of quality ingredients to shine through.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: 1 (9×13-inch) baking dish
• Dietary Type: Vegetarian

Ingredients

This recipe’s beauty lies in its minimalist approach. By focusing on just five core ingredients, we ensure that each element has a chance to contribute its best flavor and texture.

• 10 ounces medium elbow macaroni
• 2 tablespoons unsalted butter, plus more for brushing the pan
• 2 tablespoons unbleached white flour
• 2 ½ cups low-fat milk
• 2 ¼ cups grated extra-sharp cheddar cheese, divided

Equipment Needed

You’ll need a few basic kitchen staples to bring this mac and cheese to life:

• Large pot (for cooking macaroni)
• Colander or spider strainer
• Medium saucepan
• Whisk
• 9×13-inch baking dish
• Measuring cups and spoons
• Cheese grater (if not using pre-shredded cheese)

Instructions

The process of creating this classic is straightforward, yet each step is crucial for achieving that perfect creamy texture and golden crust.

1. Preheat the Oven and Prepare the Baking Dish: Begin by preheating your oven to 400°F (200°C). Lightly brush a 9×13-inch baking dish with a little extra unsalted butter. This not only prevents sticking but also adds a subtle richness to the bottom crust.

2. Cook the Macaroni: Bring a large pot of generously salted water to a rolling boil. Add the 10 ounces of medium elbow macaroni and cook according to the package directions, or until it reaches an al dente texture. It’s important not to overcook the pasta at this stage, as it will continue to cook in the oven. Once cooked, drain the macaroni thoroughly using a colander.

3. Create the Roux and Béchamel Sauce: While the macaroni is cooking, or immediately after draining, melt the 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once the butter is melted and begins to foam slightly, whisk in the 2 tablespoons of unbleached white flour. Cook this mixture, stirring constantly with the whisk, for about 1 minute. This is your roux, and cooking it for this short period helps to cook out the raw flour taste.

4. Add the Milk and Thicken: Gradually whisk in the 2 ½ cups of low-fat milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue to cook the sauce, stirring constantly with the whisk to prevent lumps and sticking, for approximately 6 minutes, or until the sauce has thickened to a consistency that coats the back of a spoon.

5. Incorporate the Cheese: Remove the saucepan from the heat. Add 1 ½ cups of the grated extra-sharp cheddar cheese to the thickened sauce. Stir gently until the cheese is completely melted and incorporated, creating a smooth, velvety cheese sauce. At this point, you can season the sauce with salt and pepper to your taste. Remember that the cheese is already salty, so taste before adding too much salt.

6. Combine Noodles and Sauce: Pour the warm cheese sauce over the drained macaroni. Combine everything gently, ensuring that every piece of macaroni is coated in the luscious cheese sauce.

7. Assemble for Baking: Transfer the macaroni and cheese mixture into the prepared 9×13-inch baking dish. Spread it evenly. Sprinkle the remaining ¾ cup of grated cheddar cheese evenly over the top of the macaroni and cheese. This will form a beautiful, golden-brown crust during baking.

8. Bake to Perfection: Bake in the preheated 400°F (200°C) oven for 45 minutes. The goal is for the top to be crisp and beginning to brown, indicating that the cheese has melted, the sauce has set, and the pasta is tender.

9. Rest Before Serving: Once baked, remove the macaroni and cheese from the oven. It’s crucial to let it stand for at least 10 minutes before serving. This resting period allows the sauce to further thicken and set, preventing a runny consistency and making it easier to serve.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest dishes can be elevated with a few key insights.

• Cheese Quality Matters: While this recipe calls for extra-sharp cheddar, don’t be afraid to experiment with a blend. A mix of sharp cheddar and Gruyère, or even a touch of Monterey Jack for meltiness, can add wonderful depth. Always grate your own cheese; pre-shredded cheeses often contain anti-caking agents that can affect the smoothness of your sauce.
• The Art of the Roux: The 1-minute cooking time for the roux is essential. It cooks out the raw flour taste without browning the flour too much, which would alter the color and flavor of the final sauce. If you wanted a slightly nuttier flavor, you could cook it a minute longer until it’s a pale golden color, but for this classic, a white roux is ideal.
• Milk Temperature: While not explicitly stated, using warm or room-temperature milk can help the sauce come together more smoothly and prevent lumps. If your milk is very cold, whisking it in slowly is even more important.
• Al Dente is Key: Remember that the macaroni will continue to cook in the oven. Undercooking it slightly (al dente) ensures that you don’t end up with mushy pasta in your final dish.

Serving & Storage Suggestions

This 5-ingredient mac and cheese is a star on its own, but it also pairs beautifully with a variety of mains. Serve it hot as a decadent side dish alongside roasted chicken, grilled steak, or a hearty stew. For a vegetarian meal, it’s perfect on its own or with a crisp green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of milk if the sauce has become too thick, or bake individual portions in a small oven-safe dish at 350°F (175°C) until heated through. Due to the dairy content, it’s best not to freeze this dish, as the texture can change significantly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	352.9 kcal
Calories from Fat
Total Fat	16.5 g	25%
Saturated Fat	10.2 g	51%
Cholesterol	50.4 mg	16%
Sodium	266.4 mg	11%
Total Carbohydrate	33.7 g	11%
Dietary Fiber	1.2 g	5%
Sugars	4.8 g	19%
Protein	16.9 g	33%

Nutritional values are estimates and can vary based on specific ingredient brands and preparation methods.

Variations & Substitutions

While the beauty of this recipe is its simplicity, a few minor tweaks can offer exciting new dimensions.

• Spice it Up: For a touch of heat, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce before combining it with the macaroni.
• Herbal Notes: Stir in some finely chopped fresh parsley or chives at the end of step 5 for a burst of freshness and color.
• Breadcrumb Topping: For an extra crispy topping, consider mixing the remaining ¾ cup of cheese with 2 tablespoons of panko breadcrumbs before sprinkling over the mac and cheese in step 7.
• Cheese Blends: As mentioned in the tips, feel free to swap out some of the cheddar for other melting cheeses like Gruyère, Fontina, or Monterey Jack for a more complex flavor profile.

FAQs

Q: Why is my mac and cheese sauce lumpy?
A: Lumps usually form when the milk is added too quickly to the roux or if the roux wasn’t cooked sufficiently. Gradually whisking in the milk and constant stirring while it thickens helps prevent this.

Q: Can I use whole milk instead of low-fat milk?
A: Absolutely! Using whole milk will result in an even richer and creamier sauce, though it will increase the fat content.

Q: My mac and cheese seems dry after baking. What went wrong?
A: This could happen if the pasta absorbed too much liquid during cooking or if it was overcooked before baking. Ensuring the pasta is al dente and allowing the sauce to fully coat the noodles is key. Overbaking can also contribute to dryness.

Q: Is it okay to use different pasta shapes?
A: Yes, other short pasta shapes like shells, rotini, or penne work well. Just ensure they cook to al dente according to their package directions.

Q: Can I make this recipe ahead of time?
A: You can prepare the macaroni and the cheese sauce separately and store them in the refrigerator. Combine and bake just before serving for the best texture. However, the final baked dish is best enjoyed fresh.

Final Thoughts

This 5-ingredient macaroni and cheese is a testament to the idea that sometimes, less is truly more. It’s a dish that speaks of comfort, home, and the simple pleasures of good food. Whether you’re recreating a cherished childhood memory or discovering this classic for the first time, I encourage you to embrace its simplicity and savor every creamy, cheesy bite. Serve it with a dollop of your favorite condiment, perhaps a side of steamed broccoli for a touch of green, and a glass of crisp apple cider. Happy cooking!