Homemade Macaroni and Cheese {6 Ingredients}


I love homemade Mac & Cheese, I could eat it daily – and it’s definitely my weakness!

Although sometimes I will pick up Annie’s Macaroni and Cheese in the box, after making your own you definitely won’t go back to the boxed variety.

Pick up a few items at the store and you can make it quite easily yourself. This is great with all the cheese we are picking up at Fry’s through today 2/23.


Gather together:

1 box of Elbow Macaroni (I like the big noodles myself)
1/4 C. Butter (though.. I’m more generous – I use 1 stick!)
(Try not to use margarine.. you really want to stick with real butter)
1/4 C. Flour
1 1/2 C. Milk – preferably Whole
8-12 oz. Cheese, preferably Sharp Cheddar
1 Large Egg – not required but certainly makes it better!

*Note: My picture shows 2 sticks – if you plan on making a double batch, you can definitely use 2. Though 1 bag of macaroni and 1 stick should be sufficient.


Boil the macaroni for only 5 minutes – not completely; you should be able to remove it from the pot and see that it is still a little hard – that’s perfect, take it off, drain and put back in the pot to the side.


Take a pan, melt the butter on low… when it’s melted, add in 1/4 C. Flour.


Mix it with a whisk or fork rather fast as it’s still on low, until it makes a thick thick paste.


Then gently pour in the milk, and whisk the mixture together well – keep it on low, and it should get thick over the next few minutes – keep stirring!  How much milk you use is your judgment. I love a creamy sauce so for me the more the better.

Once mixed, pour salt in there – be generous too… I’d suggest a good handful. Mix well…

Once the mixture is at it’s thickest point where you think you’re done, beat an egg in a separate bowl – now carefully take a few spoons of the mixture on the stove, and pour into the beaten egg – being careful to STIR as you pour (unless you want scrambled eggs!)

Stir well, you’re only beating a little of the mixture, not the entire pan!


Once mixed well (this is called tempering!) mix that egg-ish mixture back into the pan on the stove and stir again very well until it’s blended.

Add the cheese, it’ll melt, stir as you watch it melt and then once it’s completely mixed in.


Pour that into the stock pot of macaroni – mix well again, then pour into a greased baking dish.

Top with Shredded Cheese and Bread Crumbs… and bake for 25-30 minutes. -

  • Breanna Becerra

    Yumm! Making this tonight!

  • Michelle

    I was wondering what temperature you bake it at? I’m trying this out right now and I’m not sure if I am just missing it or not

    • sherylcuevas

      350 – my bad! :) I threw it in for 30 min

  • Terrie Rhoads

    Look like this is going to be our side dish tonight! Thanks Lady!