Go Back
+ servings

Easy Weeknight Mac and Cheese Recipe

Course Dinner
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6


  • 1 16 oz package elbow macaroni
  • 1 ½ C milk
  • 2 Tbsp flour
  • 2 ½ C freshly grated cheese
  • Dash of salt


  • Fill a large pot with water and set it to high heat. Add some salt to the water, just a few dashes'll do ya. Bring that water to a boil.
  • In a smaller pot, add the milk and flour and whisk it until dissolved. Just before the pot with water starts boiling, turn the heat to medium.
  • Add the macaroni to the boiling water and cook as directed on the package (generally somewhere around 8-10 minutes). Stir occasionally.
  • As the milk and flour mixture heats up, it will start to thicken. Be sure to stir it rather frequently, or it will form a skin on the top, and possibly burn, though I've yet to have that happen.
  • When the pasta is ready, dump it into a strainer to drain the water, then return it to the pot.
  • Remove the milk pot from the heat and add the cheese, stirring constantly until all the cheese is melted and has smoothed to a creamy consistency. If you don't stir it enough, it will have a grainy texture. Add your dash of salt, stir, then pour it over your pasta and stir until fully incorporated.
  • Serve. And devour.