Homemade Mac & Cheese with Limited Ingredients
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If you’ve ever stood in your kitchen wondering what to make with the few ingredients you’ve got on hand, this recipe is for you. Homemade mac and cheese doesn’t need a long grocery list or fancy extras – just a little creativity and a simple roux will do. In this cozy budget-friendly version, I’ll walk you through how to turn everyday staples into a creamy, comforting dish that tastes like it was planned.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Total Time: 35-40 minutes
- Servings: 4-6 bowls
What You’ll Need
- Measuring cups & spoons
- Saucepan
- Large pot to boil pasta
- Strainer
- 9×13 oven safe casserole dish
Ingredients
1/2 Box elbow macaroni pasta (16 oz.)
3 Tbsp. All-purpose flour
3 Tbsp. butter * unsalted is preferred but you can use salted if that’s what you have just be cautious when adding additional salt to the dish.
1.5 Cups milk (any kind)
3/4 Cup Half and Half
2.5 Cups shredded cheddar cheese.
Spices: I use 1 tsp. of each ground mustard, black pepper, paprika, garlic powder, and onion powder. If I used unsalted butter, I add salt to taste.
Instructions
1. In a saucepan add butter and melt on medium heat, add in your flour and whisk until it’s blended together nicely.
2. Stir in desired spices.
3. Slowly pour in your milk and half and half. Whisk while pouring slowly to avoid clumps.
4. Cook over medium-low heat for about 5-7 minutes or until it has thickened to the consistency of gravy. *Stir frequently
5. In a separate pot of salted water, boil and cook your pasta just al dente, drain do not rinse.
6. Add the pasta back to your pot (no heat) and add the roux mixture, mix well.
7. Mix in your cheese.
8. Add pasta to a greased baking dish ideally 9×13, or a cast iron skillet top with a little extra cheese and some dried parsley flakes if you have it.
9. Cook at 325 F for about 15-25 minutes or until the cheese is fully melted.
💡Pro Tip: Add a little protein to your dish with some grilled chicken or bacon, or both!
Recipe Notes, Substitutions & Variations
Pasta: If you don’t have elbow macaroni on hand, ziti, penne, bow ties, or fusilli are great choices.
Protein: If you have a little bit of leftover chicken or bacon, and it’s not enough to create a full meal from – Perfect! don’t waste it, add it in for a little extra protein.
Cheese: This is where we get creative- Cheddar is preferred, and shredding block cheese is best, however when we are scrounging there is room for creativity. If you have a few bags of shredded cheese with only a little in each use that! whatever you have to equal the 2.5 cups. Parmesan and mozzarella don’t do well in large quantity for this recipe but if you need to use a little to get to the 2.5 cups go for it.
Milk: If you don’t have half and half on hand, you can just use 2 cups of whatever milk you have. So, in total you would just need two cups of milk for your liquid. If you have a little more than 2 cups on hand set it aside as you may need to thin your sauce a bit.
Serve With
- A side salad
- Fresh seasoned green beans
- The Perfect Chicken Cutlet
Storage
Store leftovers in an airtight container for up to 4 days in the refrigerator.
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Final Thoughts🌿
There’s something so comforting about a bowl of homemade mac and cheese – it’s simple, cozy, and exactly what we need when moments feel a little extra loud. This recipe proves you don’t need a long list of ingredients or fancy steps to make something incredibly satisfying.
Whether you’re serving it as a quick weeknight dinner, a holiday side, or just a “because I deserve this” moment, this mac & cheese brings that warm, homemade goodness every time.
Here’s to meals that are easy, budget-friendly, and made with love – the kind we actually want to cook. 💚