Disgustingly Delicious Mac and Cheese in Under 1 Hour

Name: Disgustingly Delicious Mac and Cheese in Under 1 Hour
Prep time: 5 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern
Ingredients: 4 cups uncooked pasta; 6 Tablespoons butter; 6 Tablespoons flour; 1 1/2 cups milk; 1/2 cup heavy whipping cream; 4 cups shredded cheese (I used a blend of two cheeses); 2 teaspoons salt; 1 teaspoon white pepper; 1 teaspoon paprika

by Fatima Garcia

•

4 de July de 2025

Jump to Recipe

Mac and Cheese is the ultimate comfort food, and this recipe takes it to the next level. I remember my grandma making this for every family gathering; the smell alone brings back so many happy memories. This Southern-style baked version is creamy, cheesy, and has a golden, crunchy topping that everyone will love. My signature touch? A blend of cheeses and a hint of paprika for that extra warmth. If you are looking for something quick for dinner, this cheesy garlic chicken wraps for lunch or dinner will be a perfect meal. Let’s get cooking!

Why You’ll Love This Mac and Cheese

Seriously, the creamy and cheesy flavor is out of this world! Trust me, you’ll be hooked.
It’s ready in under an hour – perfect for those busy weeknights.
You’ll only need simple ingredients – chances are, you’ve already got most of them in your pantry!
Whether you’re feeding a crowd or just chilling on the couch, this baked macaroni and cheese is the answer.
Kids and adults go crazy for it. It’s a guaranteed crowd-pleaser, every single time!
It’s budget-friendly comfort food that won’t break the bank.
And the best part? You can totally customize it! Swap out cheeses and seasonings to make it your own.

Ingredients for Mac and Cheese

4 cups uncooked pasta (Elbow macaroni is classic, but feel free to use shells, rotini, or your favorite shape!)
6 Tablespoons butter (Unsalted is best so you can control the saltiness of the whole dish. Trust me on this one!)
6 Tablespoons all-purpose flour (This is what helps thicken our cheese sauce into that dreamy, velvety texture.)
1 1/2 cups milk (Whole milk works best for ultimate creaminess, but you can use 2% in a pinch.)
1/2 cup heavy whipping cream (This adds a touch of decadence! Don’t skip it if you want that extra richness.)
4 cups shredded cheese (I love a blend of sharp cheddar and Gruyere, but Monterey Jack, Colby, or even a little bit of Parmesan are great additions too!)
2 teaspoons salt (Adjust to your taste, of course!)
1 teaspoon white pepper (Adds a subtle warmth without the black specks.)
1 teaspoon paprika (For a touch of color and subtle smoky flavor. It’s my little secret ingredient!)

How to Make Mac and Cheese

Step 1: Preheat your oven to 325ºF (160ºC). This is key for that perfect baked, bubbly finish!
Step 2: Grease a 9” x 13” casserole dish. This prevents sticking and makes serving a breeze. I usually use butter, but cooking spray works too.
Step 3: Cook your pasta according to package directions, but—and this is important—slightly undercook it. Trust me, it’ll finish cooking in the oven, and you don’t want mushy mac!
Step 4: While the pasta is cooking, melt 6 tablespoons of butter in a large stockpot over medium heat. That buttery aroma is already making my mouth water!
Step 5: Whisk in 6 tablespoons of flour to form a roux. Cook for 1-2 minutes, stirring constantly. This is what thickens our cheese sauce, so don’t skip this step! It should look like a smooth paste.
Step 6: Add 2 teaspoons of salt, 1 teaspoon of white pepper, and 1 teaspoon of paprika to the roux. These seasonings are what give our mac and cheese that signature warmth and flavor.
Step 7: Gradually whisk in 1 1/2 cups of milk and 1/2 cup of heavy cream, increase heat to medium-high. Keep whisking until the mixture starts to thicken—about 5-7 minutes. You want it nice and smooth with no lumps!
Step 8: Reduce the heat to low. Whisk in 3 cups of your shredded cheese blend, stirring until it’s completely melted and smooth. You’ll know it’s ready when the sauce is velvety and coats the back of a spoon.
Step 9: Drain the slightly undercooked pasta and add it directly to the glorious cheese sauce in the pot.
Step 10: Gently fold the pasta into the sauce until everything is evenly coated. Make sure every noodle is swimming in cheesy goodness!
Step 11: Pour the mac and cheese into your prepared casserole dish, spreading it out evenly.
Step 12: Top with the remaining 1 cup of shredded cheese. This is what creates that golden, bubbly crust we all crave.
Step 13: Bake in the preheated oven for 25 minutes, or until the top is golden brown and bubbly. The cheese should be melted and slightly browned in spots—yum!
Step 14: Let the baked macaroni and cheese stand for about 5-10 minutes before serving. This allows the cheese sauce to set up a bit, making it easier to serve and even more delicious!

Pro Tips for the Best Mac and Cheese

Want to take your homemade mac and cheese to the next level? Here are a few of my go-to tricks for a truly unforgettable dish! Trust me; these little tweaks make a huge difference in the final result.

What’s the secret to perfect Mac and Cheese?

It’s all about the cheese, baby! Always use a blend of cheeses for the most complex flavor. And here’s a pro tip: shred your own cheese instead of buying pre-shredded. It melts so much better and gives you that ultra-creamy texture we all crave. A good melting cheese like cheddar is a must!

Can I make Mac and Cheese ahead of time?

Absolutely! This baked mac and cheese is perfect for meal prepping. Just assemble it in the casserole dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, add about 10-15 minutes to the baking time to ensure it’s heated through. Talk about a dinner win!

How do I avoid common mistakes with Mac and Cheese?

The biggest mistake? Overcooking the pasta! Seriously, nobody wants mushy mac. Undercook the pasta slightly since it will continue to cook in the oven. Also, make sure you don’t let the cheese sauce boil – it can become grainy. Low and slow is the way to go for a smooth, velvety sauce.

Best Ways to Serve Mac and Cheese

This creamy, dreamy mac and cheese is best served hot, straight from the oven while the cheese is still melty and bubbly! Seriously, that first bite is pure heaven. It’s totally versatile too – serve it as a comforting main course or a crowd-pleasing side dish. Here are a few of my favorite pairings:

Pile it high next to some smoky BBQ ribs or tender pulled pork for the ultimate Southern feast.
Balance out the richness with some simply roasted vegetables like broccoli, asparagus, or Brussels sprouts. A little green never hurt anyone!
Keep things light and fresh with a simple green salad dressed with a tangy vinaigrette. The contrast is amazing!

Mac and Cheese - detail 2

Nutrition Facts for Mac and Cheese

Alright, let’s talk numbers! Here’s a rough idea of what you’re getting in each serving of this glorious homemade carrot dessert. Keep in mind, this is just an estimate, and it can totally change depending on the brands and specific ingredients you use. But hey, gotta have some idea, right?

Calories: Unknown
Fat: Unknown
Protein: Unknown
Carbohydrates: Unknown
Fiber: Unknown
Sugar: Unknown
Sodium: Unknown

This nutritional information is an estimate and can vary based on specific ingredients and portion sizes. Enjoy responsibly!

How to Store and Reheat Mac and Cheese

Okay, so you’ve got leftover Southern-style baked mac and cheese (if you do, you’re stronger than I am!). Here’s how to keep that creamy, cheesy goodness tasting amazing the next day. First, let it cool down completely. Then, spoon portions into an airtight container—I swear by these glass ones! It’ll keep in the fridge for 3-4 days, perfect for quick lunches. Want to keep it longer? Freeze it! It lasts for up to 2 months. Just thaw it in the fridge overnight before reheating. To revive that fresh-baked taste, pop it in a 350°F oven until warmed through or microwave it in bursts, stirring between each one, and add a splash of milk to bring back that creamy texture. You’d never guess it wasn’t fresh!

Frequently Asked Questions About Mac and Cheese

Got questions about making the perfect batch of homemade cheesy mac? Don’t sweat it; I’ve got answers! Here are some of the most common questions I get asked, along with my tried-and-true tips for mac and cheese success.

Can I use different types of cheese in my Mac and Cheese?

Absolutely! In fact, I encourage it! Using a blend of cheeses is the secret to a truly complex and flavorful dish. But which ones melt best? Soft cheeses like cheddar, Gruyere, Monterey Jack, and fontina are all excellent choices. Harder cheeses like Parmesan can add a sharper bite, but use them sparingly. And as for how much cheese to use, I recommend about 4 cups for this recipe, but feel free to experiment and find your perfect balance!

How do I prevent my Mac and Cheese from drying out?

Nobody wants dry, crumbly mac and cheese! The key is moisture control. First, be sure not to overcook the pasta or the sauce, as this can cause it to dry out. And when baking, should you cover the dish? It’s optional, but covering it loosely with foil for the first half of baking can help retain moisture. If you find it’s still looking a little dry, stir in a splash of milk or cream before baking or even a dollop of sour cream after it’s done.

Is it possible to make Mac and Cheese healthier?

You bet! While it’s definitely an indulgent dish, there are ways to lighten it up without sacrificing flavor. Can you use whole wheat pasta? Absolutely! It adds a nutty flavor and more fiber. And are there lower-fat cheese options? Yes, you can use reduced-fat cheeses, but keep in mind that they may not melt as smoothly as full-fat varieties. You can also sneak in some veggies like steamed cauliflower or pureed butternut squash for added nutrients!

Variations of Mac and Cheese You Can Try

Okay, so you’ve mastered the classic, creamy baked mac and cheese. What’s next? Let’s get a little adventurous! Here are a few fun and delicious twists to try. Whether you’re looking for a healthier option, a flavor explosion, or something totally different, there’s a version of this old-fashioned spiced carrot cake for everyone.

Vegan Mac and Cheese: Dairy-free doesn’t mean flavor-free! Swap in plant-based milk, butter, and cheese alternatives. Nutritional yeast adds a cheesy flavor that’s surprisingly addictive.
Gluten-Free Mac and Cheese: Got dietary restrictions? No problem! Just use your favorite gluten-free pasta and all-purpose gluten-free flour for the roux.
Spicy Mac and Cheese: Feeling fiery? Add some diced jalapeños, a dash of hot sauce, or a sprinkle of red pepper flakes for a serious kick!
Smoked Gouda Mac and Cheese: Trade out the cheddar for smoked Gouda for a rich, smoky flavor that takes this comfort food to a whole new level. Trust me on this one!