This is the only way to make homemade Mac & Cheese. This easy recipe is a huge hit in our house! My kids love boxed mac & cheese like every other kid, but this is honestly so much better. It’s so simple & requires only one pan so cleanup is a breeze. The kids absolutely love it and I love how simple it is! You can also use any type of cheese you prefer so it’s very versatile. It’s cozy, comforting, and a great quick dinner to have on hand. We hope you enjoy!
What you need to make easy homemade mac & cheese + substitutions:
Elbow macaroni- We used elbow pasta for this one to make it look like boxed mac & cheese. Of course you can use any noodle you prefer! Also, I love using Banza Wheat Elbows as well! Any preferred noodle will work, you just might have to adjust the liquid.
Butter- We use salted Kerrygold butter always when it comes to cooking! It’s our favorite and we get it in a pack of four from Costco. I love adding in the healthy fat for the boys and it of course makes it taste delicious. It’s perfect for this easy homemade mac & cheese.
Whole milk- I used our local raw milk, but you can use any milk you want. We recently signed up for raw dairy from a local farmer and we LOVE it. There’s so many amazing benefits to raw dairy, but the main thing I love is that it’s supposed to be easier to digest and I do notice a difference for myself personally! If you’re interested in the benefits or curious about what it is, HERE is a good article about it!
Chicken broth- You can use homemade or store-bought. Our favorite store-bought broth is Kettle and Fire and is an easy way to give bone broth to your kids.
Cheddar cheese- You can use any shredded cheese you prefer! I love to use our raw cheddar, or I’ll use a mix of cheddar and mozzarella for this easy homemade mac & cheese.
If you love this one, you may also love:
Easy Homemade Mac & Cheese
Ingredients
- 1 tbsp salted butter
- 2 cups chicken bone broth or water if you don't have it
- 1 cup whole milk (more if needed)
- 8 oz dry pasta elbow
- 8 oz cheddar cheese, shredded (or about 2 cups)
- ½-1 tsp sea salt or to taste
Instructions
- In a large saucepan, melt the butter over medium-high heat. Gradually pour in the broth while whisking to combine. You can add the milk in here too or wait, sometimes it can scorch if it gets too hot.
- Once the liquid comes to a boil, add the pasta and season with ½ tsp sea salt. Cover and cook for 8–12 minutes, depending on the pasta shape, stirring occasionally, until the pasta is tender.
- Once the pasta is cooked, reduce the heat to low. Pour in the milk and stir well. Add the shredded cheese, I like cheddar or a mix of cheddar and mozzarella, and stir until completely melted and creamy and the milks absorbss as well.
- Taste and season with additional sea salt as needed. If the mac and cheese gets too thick, add an extra splash of milk until it reaches your desired creaminess.
- Serve warm and melty, and enjoy!
