Macaroni Chesse

Easy Homemade Macaroni and Cheese

This is a quick and tasty stovetop mac and cheese that’s made with simple ingredients. You don’t need fancy or expensive cheese to make it delicious. It’s great for busy nights and ready in just 25 minutes.

Ingredients

• 1 box (8 ounces) elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• Ground black pepper, to taste
• 2 cups milk
• 2 cups shredded Cheddar cheese

 Instructions

Step 1: Cook the Macaroni

• Fill a big pot with water and bring it to a boil.
• Add a bit of salt and the elbow macaroni.
• Cook for about 8 minutes, stirring sometimes, until it’s firm but cooked.
• Drain and set aside.

Step 2: Make the Cheese Sauce (Roux)

• While the pasta is cooking, melt the butter in a pan on medium heat.
• Add flour, salt, and pepper. Stir for about 5 minutes until the mix is smooth.
• Slowly pour in the milk, stirring the whole time.
• Keep cooking and stirring for about 5 more minutes until it gets thick and bubbly. Don’t let it burn.

Step 3: Add Cheese and Combine

• Add the shredded Cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
• Add the drained macaroni to the cheese sauce.
• Stir until all the pasta is coated well with the cheesy sauce.

Optional: Want It Baked?

If you want baked mac and cheese:

• After mixing the cheese sauce and macaroni, pour it into a baking dish.
• Top with breadcrumbs, extra cheese, or crushed crackers.
• Bake at 350°F (177°C) for about 15 minutes, until golden and bubbling.

Storing & Reheating

To store:

• Keep leftovers in an airtight container in the fridge for 3 to 4 days.

To reheat:

• Add a splash of milk or cream, then warm it in the microwave or on the stove. Stir often.

To freeze:

• Let it cool completely first.
• Put in a freezer-safe bag or container, press out the air, and label with the date.
• Freeze for up to 6 months.
• Thaw in the fridge overnight before reheating.

Add-In Ideas

You can add different ingredients to make it your own:

• Onion powder, cayenne pepper, or Parmesan
• White cheddar or a cheese blend
• Diced ham and peas
• Chicken and broccoli
• Yellow mustard or crushed Ritz crackers on top

Tips & Tricks

• Grate your own cheese. It melts better than store-bought shredded cheese.
• Stir the milk slowly so it doesn’t burn.
• Try different cheeses for more flavor.

Notes:

• Grating your own cheese makes it melt better.
• This recipe can be baked for a crispy top.
• Store in the fridge for up to 4 days or freeze for 6 months.

Ingredients:

• 1 (8 oz) box elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• Ground black pepper (to taste)
• 2 cups milk
• 2 cups shredded Cheddar cheese

Instructions:

1. Boil water, cook macaroni for 8 minutes. Drain and set aside.
2. Melt butter in a pan. Add flour, salt, and pepper. Stir for 5 minutes until smooth.
3. Slowly pour in milk, stir until bubbling and thick, about 5 minutes.
4. Add shredded Cheddar and stir until melted.
5. Mix in cooked macaroni until fully coated in cheese sauce.

Here’s an easy Macaroni and Cheese recipe made in the air fryer—creamy, cheesy, and topped with a golden crust:

Ingredients (serves 3–4)

• 1 ½ cups elbow macaroni (uncooked)
• 1 cup milk (whole or evaporated for creamier texture)
• 1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
• 2 tbsp cream cheese (optional for extra creaminess)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• ½ tsp garlic powder (optional)
• ½ tsp mustard powder (optional)
• Salt & pepper to taste
• ¼ cup breadcrumbs (for topping)
• 2 tbsp grated Parmesan (for topping)
• 1 tbsp melted butter (for topping)

Instructions

1. Cook the Pasta First

• Boil macaroni on the stove until al dente (slightly firm), about 6–7 min. Drain.

2. Make the Cheese Sauce

• In a saucepan, melt butter, stir in flour to form a roux (about 1 min).
• Slowly whisk in milk until smooth.
• Add cream cheese and shredded cheddar; stir until melted and creamy.
• Season with salt, pepper, garlic, and mustard powder (if using).
• Combine cooked macaroni with cheese sauce.

3. Assemble for Air Fryer

• Preheat air fryer to 180°C (350°F).
• Transfer mac & cheese mixture into an air fryer-safe baking dish or ramekins.
• Mix breadcrumbs, Parmesan, and melted butter; sprinkle evenly on top.

4. Air Fry

• Place dish in the air fryer basket.
• Cook 8–10 minutes until the top is golden and crispy.

Tips for Best Results

• Use a heatproof dish that fits your air fryer basket.
• Add cooked bacon bits or jalapeños for extra flavor.
• For a gooier top, sprinkle extra cheese over breadcrumbs before air frying.
• If reheating leftovers, air fry at 160°C (320°F) for 5–6 minutes.