This Mac & Cheese Is the Easy Comfort Food Everyone Needs Right Now
Updated: Apr. 17, 2020This is the recipe my family turns to when we need comfort food fast—and yours will, too. Here's how to make it.
I don’t know about you, but at my house, we’ve been eating a lot of comfort food lately. Like most Americans, we’re sheltering in place as our communities deal with the COVID-19 pandemic. And while we’ve been trying out recipes that take a little extra time, like homemade bread and other family-friendly kitchen projects, sometimes quick, comforting meals are all we have the energy to muster.
Check out our entire guide to cooking, cleaning and making the most of your time indoors.
The Easiest Lunch Ever
While I work from home full time, my spouse (who temporarily closed his business) is All-Day Super Dad, using cooking and baking projects as teaching tools for our 5-year-old son. That’s where this easy mac and cheese recipe comes in. It’s become a regular lunch around here.
From my home office, I can tell it’s a mac and cheese day when I hear the fridge door crack open and pans being plunked on the stovetop. Ian does the grown-up tasks, like starting the stove, grating cheese and measuring liquids, while Rowan helps out with the kid jobs—gathering ingredients and stirring in the cheese until it’s good and melty. When I hear them plating up the mac about a half-hour later, I know it’s my cue to break for lunch.
So here’s my quarantine gift to you. It’s a quick, comforting recipe that’s made from kitchen staples. And to nix all the guesswork, chef Dana Elliott even shows you how to make it in the video above.
How to Make Stovetop Macaroni and Cheese
This simple mac and cheese recipe comes to us from reader Imogene Hutton of Brownwood, Texas. It serves six. If you don’t have that many people to feed right now, don’t worry: It’s easy to reheat. See our instructions below.
Ingredients
- 1 package (7 ounces) elbow macaroni
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded
- Paprika, optional
Instructions
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.
Store the leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat Leftover Macaroni and Cheese
To reheat, just pop the leftovers in a pan over low heat, then stir in a splash of milk. This will return the creaminess from the first go ’round. To boost the cheesy factor, Ian also likes to sprinkle on cheddar cheese powder, but the leftovers are plenty comforting without it. Cook and stir the macaroni and cheese until the sauce is creamy and heated through, about 5 minutes.
Now that lunch is made (and gobbled up), take the time you just saved to do something fun, like finding the next concert you’ll livestream or using these secret Netflix codes to pick a new show to watch. You deserve it.
Veggie Sides to Go with Mac
Colcannon PotatoesEvery Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
Golden Zucchini PancakesIf your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico
Two-Tone Baked PotatoesOne potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one.
-Sherree Stahn, Central City, Nebraska
Honey-Butter Peas and CarrotsThis classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California
Zucchini Panzanella SaladI learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Cheesy Bacon Spaghetti SquashThis quick casserole is called "cheesy" for a reason. Stir in any kind you've got. —Jean Williams, Stillwater, Oklahoma
Tortellini BakeOne year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire
Cucumber-Stuffed Cherry TomatoesBesides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
Twice-Baked Red PotatoesBefore my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
Slow-Cooked BroccoliThis family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee
Super Simple Garlic BroccoliMy kids love broccoli, especially with lots of garlic. This recipe is wonderful for a special occasion, but it’s so quick that I usually fix it once a week in our home. Everyone gobbles it up. —Caramia Sommers, Oswego, New York
Avocado SalsaI was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Dilly Veggie PizzaAlways popular at special events and a cinch to prep, this is one of my favorite ways to use leftover veggies. You can change the mixture to match your kids' tastes, and it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
Pumpkin & Cauliflower Garlic MashI wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois
Broccoli and Apple SaladEven my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona
Homemade GuacamoleNothing is better than freshly made guacamole when you're eating something spicy. It is easy to whip together in a matter of minutes and quickly tames anything that's too hot. —Joan Hallford, North Richland Hills, Texas
Originally Published: April 17, 2020
