Side Dishes

Easy Weeknight Macaroni and Cheese

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This Easy Weeknight Macaroni and Cheese can be made in minutes and is better than the box version. Thick, rich, cheesy, and perfect for the whole family.

Looking for a Macaroni and Cheese recipe that is easy to make and delicious?

I got you covered. This recipe is perfect for those times when you want a comforting batch of macaroni and cheese, but don’t want to be in the kitchen for hours making it. This recipe can be made in 30 minutes and is the perfect size to accompany any weeknight dinner. 

How do you make Homemade Macaroni and Cheese? 

This recipe begins with cooking the pasta. For this part, bring a large pot of generously salted water to a rolling boil before adding the pasta. Add the pasta and continue boiling according to the package instructions. Drain the pasta and pour into a square 8×8-inch baking dish

Make the cheese sauce in a medium saucepan, by adding in the butter and allowing it to melt on medium-low heat. Next, add in the milk, most of the cheese except about ¼ cup for the top, beaten eggs, sour cream, salt and pepper. Once the cheese has fully melted and the sauce is smooth, pour it on top of the cooked pasta in the baking dish.

Top with the reserved ¼ cup cheddar cheese in an even layer before placing into the oven to bake at 350 degrees for 15 to 20 minutes. 

What is the best cheese to use for Macaroni and Cheese?

The best cheese to use for macaroni and cheese is a good melting cheese with plenty of flavor. I prefer to use sharp cheddar cheese, but you can use any cheese that you prefer. You can also use a blend of different cheeses such as cheddar cheese and gruyere. This is also the perfect time to use leftover cheese that you may have in your refrigerator. 

Tips for Making the Best Macaroni and Cheese: 

  • Use bulk cheese and shred it yourself using a box grater. It will take a little extra time, but it melts so much better than the packaged shredded cheese. 
  • Don’t rinse the cooked pasta, it contains starch that will help to thicken the cheese sauce and allow it to stick to the pasta much better. 
  • Use quality cheese. Cheese is the star of any good macaroni and cheese recipe, so don’t be afraid to splurge on a high-quality cheese. Plus this recipe only calls for 2 cups which is about an 8-ounce block of cheese. 
  • Do not overcook. Remove the macaroni and cheese once the top is golden and the cheese is bubbly. It may still look soupy, but as it cools the sauce will thicken and it will be perfect. 

What Should I serve with Macaroni and Cheese? 

Easy Weeknight Macaroni and Cheese

This Easy Weeknight Macaroni and Cheese can be made in minutes and is better than the box version. Thick, rich, cheesy, and perfect for the whole family.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Keyword: macaroni and cheese
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 9
Calories: 401kcal

Ingredients

  • 4 cups cooked elbow macaroni, drained
  • 4 tablespoons butter, cut into pieces
  • 1 cup milk
  • 2 cups grated cheddar cheese, divided
  • 3 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Preheat oven to 350 degrees F.
  • Once you have cooked and drained the elbow macaroni add it to an 8 x 8-inch square casserole dish.
  • In a medium saucepan on medium-low heat combine the butter, milk, cheese (reserve ¼ cup as a topping), eggs, sour cream, salt, and pepper until completely melted.
  • Pour liquid mixture on top of macaroni in the casserole dish and top with remaining cheese.
  • Bake for 15 to 20 minutes, until the top is golden and cheese is bubbly.

Notes

  • Use bulk cheese and shred it yourself using a box grater. It will take a little extra time, but it melts so much better than the packaged shredded cheese. 
  • Don’t rinse the cooked pasta, it contains starch that will help to thicken the cheese sauce and allow it to stick to the pasta much better. 
  • Use quality cheese. Cheese is the star of any good macaroni and cheese recipe, so don’t be afraid to splurge on a high-quality cheese. Plus this recipe only calls for 2 cups which is about an 8-ounce block of cheese. 
  • Do not overcook. Remove the macaroni and cheese once the top is golden and the cheese is bubbly. It may still look soupy, but as it cools the sauce will thicken and it will be perfect. 

Nutrition

Calories: 401kcal | Carbohydrates: 22g | Protein: 21g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 350mg | Sodium: 467mg | Potassium: 218mg | Fiber: 1g | Sugar: 3g | Vitamin A: 968IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg
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Got any comments, questions, or other ideas for this Easy Weeknight Macaroni and Cheese? Share them in the comments below!


2 Comments

  • Reply
    Marisa
    August 26, 2019 at 8:06 AM

    This looks so good, Lakita! My dad has recently been raving about putting sour cream in his mac and cheese. Now I see yours. (He leaves out the eggs though.) I have to try it out!

    • Reply
      LaKita
      August 26, 2019 at 10:01 PM

      Thank you Marisa! The sour cream makes it so thick and creamy! I’ve had it with or without eggs and it is delicious either way.

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