The Absolute Best & Easiest Mac and Cheese Recipe You’ll Make Forever

This is the mac and cheese that ruins all other mac and cheese. Ultra creamy, zero roux-free, one-pot, 20 minutes start to finish — and tastes like you spent hours.

Serves: 6 as main, 8–10 as side | Time: 20 min

Ingredients

1 lb elbow macaroni (or cavatappi, shells)

4 cups freshly shredded sharp cheddar (yes, freshly – pre-shredded has anti-caking agents)
-2 cups shredded Gruyère or Gouda (the secret creaminess)
-4 cups whole milk (trust me)
-1 cup heavy cream
-4 tbsp butter
-1 tsp garlic powder
-1 tsp mustard powder (or 1 tbsp Dijon)
-½ tsp smoked paprika (optional but life-changing)
-Salt & pepper to taste
-Optional topping: 1 cup panko + 2 tbsp melted butter → broil 2 min

Instructions

Step 1: In a large pot, combine uncooked pasta, milk, cream, butter, garlic powder, mustard powder, smoked paprika, 1 tsp salt.

Step 2: Bring to simmer over medium heat, stirring constantly (takes 8–10 min) — pasta cooks IN the sauce.

Step 3: Once pasta is al dente and sauce thickened, remove from heat.

Step 4: Stir in shredded cheese one handful at a time until melted and silky (2–3 min).

Step 5: Taste → add more salt/pepper. Serve immediately or…

Step 6: For baked version: Transfer to 9×13 dish → top with panko mixture → broil 2–3 min until golden.

Pro Tips

No draining = all starch stays = creamier sauce

Freshly shredded cheese = non-negotiable for smooth melt

Want spicy? Add cayenne or hot sauce

Make ahead: Refrigerate up to 2 days → reheat with splash milk

Double for potlucks → everyone wants seconds

This is the mac and cheese your kids will request, your friends will demand the recipe for, and you’ll make when you need comfort in a bowl. You’re welcome.