1. Making Cheese Sauce For Mac N Cheese
  2. Cheese Sauce For Mac And Cheese No Flour
  3. Cheese Sauce For Macaroni Cheese
  4. Cheese Sauce For Mac And Cheese With Velveeta
  5. Easy Cheese Sauce For Mac & Cheese

For a stovetop mac and cheese, simply add the pasta to the cheese sauce and then let it sit, covered for a few minutes. This time gives the pasta a chance to absorb some of the sauce. You can also take a look at this easy macaroni and cheese recipe made on the stovetop (I told you we liked mac and cheese. Ingredients 3 cups elbow macaroni, uncooked. 2 tablespoons butter. 2 tablespoons flour. 1 cup half n half (warmed). 3½ cups Colby Jack cheese, shredded & divided. ½ cup Smoked Cheddar cheese, shredded & divided. 1½ cups whole milk. 2 eggs, slightly.

Creamy and carby macaroni cheese is the perfect comfort food for cold weather.

  • Macaroni and cheese—also called mac and cheese or mac n cheese in US and Canadian English, macaroni cheese in the United Kingdom —is a dish of English origin, consisting.
  • In a large saucepan, melt butter over medium-high heat. Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds. Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved. Bring to sauce to a bubble.
  • Oct 22, 2018  Other cheese that work: mozzarella, jack cheese or pepper jack for a little zip, American and Velveeta as well for a creamier cheese sauce. This baked mac and cheese uses 6 cups of cheese so just. To add even more flavor to my homemade mac.

Also known as mac 'n' cheese and macaroni pie, macaroni cheese is a comfort food favourite. It’s inexpensive, simple to make and can be eaten as a main or as a side, plus mixed with or topped with all sorts of lovely extras.

Italian in origin, versions first featured in the English cookbook, Forme of Curry, as far back as medieval times. Recipes continued to appear in 18th- and 19th-century cookbooks; the famous Victorian writer Mrs Beeton advocated ‘tender but perfectly firm’ pasta and it’s still cooked al dente today. In the US, third president Thomas Jefferson is credited with introducing the dish to the States.

Here’s how to make the best-ever macaroni cheese at home.


1. Pick the right pasta

Macaroni comes in different shapes and sizes. Long, short, curly and ridged tubes are suitable for the dish but it’s the curved elbow macaroni that’s used most often.

Other pasta shapes such as campanelle, conchiglie and penne are good because these shapes collect sauce, though purists argue that without macaroni it's just a cheesy bake. Avoid miniature shapes as these can become mushy.

The macaroni should be cooked in a large pan of boiling salted water for around 8 minutes (though packet instructions vary). It's smaller than some pasta shapes, so you won’t need long to get it al dente. It's important to keep the pasta firm as it will continue to cook once added to the cheese sauce, and you want to keep some texture in this soft and creamy dish.

If you want to incorporate extra flavour, consider cooking the pasta in chicken or vegetable stock or a mix of half water and half stock.


2. Perfect your sauce

Traditionally, a mac ‘n’ cheese base is made from béchamel sauce. This start with a roux, made by combining melted butter with plain flour then slowly whisking in milk, stirring continually until it thickens. When grated cheese is added and stirred until melted, it effectively becomes a mornay sauce. Make sure it’s thick enough; you need a sauce that will coat pasta, not a soup.

Cheddar is the standard cheese choice but using only one type of cheese can result in a one-dimensional dish. Instead, go for a blend of easy-to-melt cheeses by combining gouda, gruyère or emmental with mature cheddar. Whisk in finely grated parmesan for a savoury pungency or comté for a French flavour.

As the sauce can be rich it’s also worth lifting it with a sprinkling of nutmeg or paprika, infusing it with a bay leaf or two, or adding a dollop of mustard and some dried oregano.


3. Go big on toppings

Mac ‘n’ cheese benefits from toppings because they add texture and hints of other flavours to offset the creamy richness.

A hearty sprinkling of breadcrumbs or crumbled crackers is tried and tested, as is fried, spiced beef mince for something meaty. For something fresher try this recipe with grilled tomatoes, or go for chopped spring onions, herbs or chilli.

Once you've combined your drained pasta and sauce, and added your toppings, transfer to an ovenproof dish. You can then place under a hot grill to crisp up or bake in a hot oven until brown.

What's for dinner? Second helpings/Romilla Arber

4. Make a deluxe version

For an even more indulgent dish, incorporate ham, lardons, bacon, pancetta or lobster tails into the mix – or if you’re feeling really decadent grate truffle over the top. We love this recipe for crayfish mac 'n' cheese with chorizo.

Another option is to combine cauliflower cheese with mac ‘n’ cheese to make cauliflower mac ‘n’ cheese. Add cut cauliflower as you're boiling the pasta, just a few minutes before draining, then combine with the cheese sauce and grill until bubbling.

Alternatively, lighten this dish by using skimmed milk when making the béchamel and limit the cheese by using less of a strongly flavoured one. Cooked broccoli, spinach or red pepper will also pad out the dish so you eat less pasta and more veg.

Making Cheese Sauce For Mac N Cheese

There’s also no need to give up mac 'n' cheese if you’re vegan or lactose-intolerant. To make the sauce swap dairy for dairy-free margarine, soya milk, vegan cheese, plus English mustard and nutritional yeast to create a cheesy tang.

Kiian Oksana/Shutterstock

5. Learn some shortcuts

For a one-pot version that saves on washing up, you can stir in mix of soft cheese, such as mascarpone, along with grated cheese to almost-cooked pasta to create a sauce of sorts. Sprinkle in more hard cheese, if desired, or bits of mozzarella, which will melt creating a delectable stringy cheese finish.

For mac 'n' cheese with just three ingredients, firstly cook the pasta in milk on a simmer rather than a boil so the milk isn’t scorched. This takes longer, around 15–20 minutes. Towards the end stir in grated cheese and season for a worthy three-ingredient alternative to the classic.

Handmade Pictures/Shutterstock

6. Don't forget about leftovers

It's rare to have any leftovers but on the off-chance you do, you can use cold mac ‘n’ cheese to make a type of arancini, a traditional fried snack from Italy. Simply shape your leftover mac 'n' cheese into balls, dip in flour, egg and breadcrumbs then deep fry. You may just need to chop the pasta into slightly smaller portions first

Into toasties? Have your very own carb party and put the mac ‘n’ cheese between two slices of bread and either pan fry or use a sandwich maker for a treat within a treat.

For little pasta pies that can be eaten with a salad or in a packed lunch, dollop cold leftover mac ‘n’ cheese into individual muffin tin compartments and bake at 180°C/160°C/fan 350°F/Gas Mark 4 for around 20 minutes.


You might also like:

Rich, creamy cheese sauce and crumb topping make this classic dish a family favorite.

Cheese Sauce For Mac And Cheese No Flour


  • 2 cups (210 g) elbow macaroni, uncooked
  • ¼ cup (30 g) all-purpose flour
  • ¼ cup + 1 teaspoon (60 g) light butter spread
  • ¼ teaspoon salt
  • 1⅓ cup (320 ml) skim milk
  • 1 cup (115 g) cheddar cheese, cubed
  • 2 slices bread
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon dried minced onion
  • ⅛ teaspoon cayenne pepper


  1. Preheat oven to 350°F (180°C).
  2. Cook macaroni as directed on package. Drain.
  3. Spray an 8-inch x 8-inch (20 cm X 20 cm) baking dish with vegetable cooking spray then add macaroni to dish.
  4. Place butter, flour, salt, and milk into the Vitamix container in the order listed and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend for 3-4 minutes or until heavy steam escapes through the lid opening. As mixture thickens, it will not splash as much.
  8. Remove the lid plug and add cheese through the lid opening.
  9. Blend for 1 minute.
  10. Pour over macaroni and mix thoroughly.
  11. Cover macaroni with bread crumb mixture and bake until top is golden brown, about 30 minutes.
  12. To make crumb topping, toast 2 pieces of bread and squeeze each piece into a ball.
  13. Select Variable 1.
  14. Turn machine on and slowly increase speed to Variable 4.
  15. Remove the lid plug.
  16. Drop each bread ball through the lid plug opening.
  17. Blend until you have crumbs. Add seasonings to the crumbs.

Nutrition Information

Serving Size1 cup (240 ml)
Amount Per Servings
Total Fat7 g
Saturated Fat3 g
Cholesterol9 mg
Sodium629 mg
Total Carbohydrate43 g
Dietary Fiber2 g
Sugars4 g
Protein13 g
Rated 4 out of5 byBeth37 fromMacaroni and CheeseThis is my go to dish, although I would tweek it just a little. Use 1-1/2 cups macaroni instead of the 2 and up the milk to 1-1/2 cups. Other than that, It sure does save time not having to stand over the stove stirring the sauce and hope it won't burn.. Great for a quick Saturday night supper with hot dogs.
Rated 4 out of5 byBeth37 fromNice & creamy.I made this last night and it turned out very good; definitely will make it again. Next time, though, I will add 1-1/2 cups of milk to make it just a little more creamier. Plus, to save time, I keep homemade bread crumbs in the freezer for use in recipes like this; bread crumbs which I always make in my Vitamix.
Rated 5 out of5 byLeAnne fromCrowd pleaserI make this almost every Saturday night and once for a church fellowship meal. I use farm rasied eggs and raw milk in this because it's what's available to me. I like using New York Sharp cheddar cheese in this. Also have use smoked Gouda and Swiss cheese. At the church meal, I didn't bring any leftovers home.

Cheese Sauce For Macaroni Cheese

Rated 5 out of5 byHealthier living fromYummyLove mac & cheese but didn't have any milk, so substituted nonfat Greek yogurt with an egg to thin mix. Used low-fat sharp cheddar and smoky gruyere, added just a little spinach and cauliflower, and mustard for flavor instead of cayenne. Of course, whole grain bread and macaroni for a higher fiber, higher protein, and lower fat meal with veggies hidden inside. I finally have a healthy mac & cheese recipe. Thanks Vitamix!

Cheese Sauce For Mac And Cheese With Velveeta

Rated 5 out of5 byKarnoon fromSerious yummo!Easy, fast, add 2 cloves of garlic, and away we go!
Rated 5 out of5 byJudyA fromWho KnewMade Mac and Cheese tonight and it was easy to assemble. The clean up is amazing.This was my first attempt to make anything but smoothies but I'll be doing more different recipes in the future.
Rated 5 out of5 byTDeeb fromAwesome for easy pot luck Mac!I didn’t do the whole baking part, I just cooked two boxes of cellentani noodles (2 lbs), and put it in a crock pot on keep warm, then I tripled the recipe as written (I did add a little garlic, cayenne, and pepper) and poured it over the top. Went over really well at the pig roast! Plenty of cheese sauce, very creamy too!

Easy Cheese Sauce For Mac & Cheese

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