How to make Mac & Cheese – Easy Recipe for Beginners

This one-pot Mac and Cheese is creamy, cheesy, and doesn’t require you to open that blue box. Plus, it takes just 20 minutes and uses only a handful of ingredients. No roux, no oven, just vibes (and cheese).

Ingredients (Serves 2 people who love cheese)

Elbow macaroni – 200g

Whole milk – 480ml (2 cups)

Butter – 30g (2 tablespoons)

Cheddar cheese – 150g, shredded (sharp is best)

Mozzarella – 50g, shredded (for stretch)

Salt – ½ tsp (for pasta water)

Black pepper – a pinch

Garlic powder (optional) – ¼ tsp

Instructions

1. Boil the pasta (8–10 minutes)

In a medium pot, add 200g of macaroni and just enough water to cover (about 700ml).

Add ½ tsp salt. Bring to a boil and simmer until tender but not mushy (al dente).

Do NOT drain. You’ll want some of that starchy water left.

2. Add milk & butter (2 minutes)

Once the pasta’s cooked and there’s a little water left (about 1/4 cup), pour in 480ml milk and 30g butter.

Stir over medium-low heat until the butter melts and the milk warms up—about 2 minutes.

3. Cheese time (2–3 minutes)

Lower the heat. Add 150g cheddar and 50g mozzarella in batches, stirring constantly.

You want smooth, creamy, melty magic—not clumps. Keep stirring until the sauce hugs every noodle.

4. Season and serve (1 minute)

Add black pepper and a tiny sprinkle of garlic powder if you're feeling spicy.

Taste. Add more cheese. Eat straight from the pot. Or be classy and use a plate.