** Milk / Half and Half: You can use whole milk entirely if you do not have half and half. Elbow pasta is a popular noodle for macaroni and cheese, but another favorite of mine is cavatappi pasta. *Pasta: Medium shells are awesome in mac and cheese because they are like tiny little bowls that deliver the cheese sauce to your mouth in droves. You can always email me directly if you have a question that isn’t answered below, too! I dive a little deeper into tips, tricks, and ingredient substitutions below, so be sure to check those out if you aren’t super comfortable making homemade mac and cheese. This is my standard ingredient list for mac and cheese. (1 ½ cups) shredded Monterey Jack Cheese**** (1 ½ cups) shredded White Cheddar Cheese**** If this is your first time making macaroni and cheese from scratch, I recommend reading through the ingredient notes and tips / tricks to ensure you’re totally successful and make the best macaroni and cheese you can! Ingredients: It also comes together in less than 30 minutes! This is a small batch recipe that makes 2-4 servings (just over four cups of mac n cheese, so serving size is dependent upon whether it is served as a side dish or a main course). My blog focuses on small batch recipes, and this classic macaroni and cheese is no exception. Alternatively, you can pour it all into a small casserole dish, top it with more cheese, and bake it if you prefer. We start with a super creamy cheese sauce, toss in some seasonings for flavor, then stir in cooked pasta shells for a perfectly cheesy stove top macaroni and cheese recipe. There are so many variations of mac and cheese, but this one is fairly straightforward. This recipe is a staple for us when we’re craving cheesy, cozy comfort food. This makes a stovetop version of macaroni and cheese, but directions are also available for a baked mac and cheese version. A creamy, small batch macaroni and cheese recipe with cheddar and jack cheeses.

How to make a roux for mac n cheese