5 Ingredient Mac and Cheese

4.65 from 14 votes

A delicious and cheesy comfort dish that the whole family will enjoy! Serve it as a main dish or side dish. It's a fast and simple either way!

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 395kcal

Cost: Recipe $3.64 / Serving $0.36

1 box (16 ounces) elbow noodles ($0.98)
2 tablespoons unsalted butter ($0.25)
¼ cup all-purpose flour ($0.03)
2 cup milk ($0.40)
8 ounces cheddar cheese, shredded (about 2 cups) ($1.98)

Cook the Noodles: Prepare the elbow noodles according to package directions. Drain and set aside.
Start the Cheese Sauce: While the noodles cook, melt the butter in a small saucepan over medium heat.
Make the Roux: Whisk the flour into the melted butter until combined. Small lumps are normal at this stage.
Add the Milk: Slowly pour in the milk while whisking constantly. Continue whisking for 2 to 3 minutes until the mixture is smooth and thickened.
Melt the Cheese: Add the shredded cheese and whisk until fully melted and creamy.
Combine and Serve: Pour the cheese sauce over the cooked noodles and stir to coat evenly. Serve warm.

Transfer the prepared mac and cheese to a greased baking dish.
Sprinkle additional cheese on top if desired.
Bake at 350°F for 15 minutes until the cheese is melted and bubbly.

Cheese Options: Use medium or sharp cheddar, Colby jack, mozzarella, or a blend of cheeses for different flavors.
Seasoning Ideas: Add salt, pepper, garlic powder, onion powder, paprika, or cayenne to taste.
Gluten Free Option: Substitute gluten free noodles and gluten free flour if needed.
Make Ahead: Assemble the mac and cheese in a baking dish, cover, and refrigerate until ready to bake.
Storage & Freezing: Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze in a well covered baking dish for up to 3 months. Thaw before baking or bake from frozen until heated through.