Jump to Recipe

Homemade Mac & Cheese is always one of my favorite go-to recipes for busy nights. It’s cooked in one pot, which makes for minimal clean up, is ready in less than 30 minutes and everyone always loves it!

I’ve learned the hard way over the years that you need to shred cheese yourself for Mac & Cheese. While in a pinch, the pre-shredded stuff is ok, it doesn’t melt the same as when you shred it yourself because of the rice flour or potato starch used to prevent the cheese from sticking. Shredding the cheese is always a task that I pass off to my kids. It’s easy for them to do, and saves me a little work.

Bonus: If you add about a half pound of cooked and seasoned ground beef to Mac & Cheese, you have Cheeseburger Macaroni!

How To Make Mac & Cheese

Gather Tools & Equipment

• large pot
• cheese grater
• liquid measuring cup
• wooden spoon

Gather Ingredients

• 2 cups whole milk
• 2 cups velveeta, diced
• 1 cup mozzarella, shredded
• 1 cup cheddar, shredded
• 1 tbsp dijon mustard (or 2 tsp mustard powder)
• 1 box elbow macaroni or shells
• 4 tbsp butter

Cook Pasta

Bring a large pot of salted boiling water to a boil. Add pasta and cook according to package directions.

Drain and set aside.

Shred Cheeses

While pasta is cooking, shred mozzarella and cheddar cheeses. Dice velveeta.

Make Cheese Sauce

Over medium-low heat, in the same pot you cooked pasta in, add butter to pan and melt.

Add whole milk and dijon mustard to pot.

Let simmer slightly and add velveeta.

Using wooden spoon, stir velveeta until mostly melted (a few diced pieces is ok).

Add mozzarella and cheddar cheeses to pot, and stir until fully melted.

Finish Up

Add pasta back to pot, and stir until completely coated with cheese sauce.

\

Remove from heat and serve immediately.