I started making my mom’s mac and cheese recipe over 2 decades ago. However, I hadn’t made it in a really long time, and I honestly don’t know why.
It’s loaded with real cheddar and topped with the easiest homemade croutons ever.
My kids and grandkids absolutely love it. Even my low-carb dieting husband can’t resist this mac and cheese.
I love that it only requires five ingredients because that means there aren’t too many steps.
I don’t know about you, but I just don’t have the patience for labor-intensive recipes.
Give me an easy to prepare meal any day of the week and I’m as happy as can be.
Tips for Making Mac and Cheese
- Cook your pasta al dente (slightly firm) to keep it from turning too mush when it’s baked in the cheese sauce.
- While the pasta cooks grate the cheese and prep the bread for the croutons.
- You can coat the bottom of your casserole dish with non-stick spray if you like, but it isn’t necessary. The mac and cheese won’t stick.
- Be sure to drain the pasta well so that any extra water doesn’t dilute the cheese sauce.
- Make the cheese sauce in the pasta pot so you have plenty of room to stir it.
The longest part of this recipe is waiting for the water to boil and the pasta to cook.
Thankfully, the sauce for this mac and cheese is super easy to make and won’t have you standing at the stove for what seems like forever.
And, with only a 30-minute bake time, you’ll have this delicious mac and cheese on your table before the savages declare mutiny.
It’s perfect as a side dish with ribs, burgers, and chicken. It’s even hearty enough to be the main attraction.