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Better than Boxed Mac and Cheese

Better Than Boxed Mac and Cheese

Skip the boxed mix and make this creamy, homemade mac and cheese with simple pantry staples in just one pot! This no-drain recipe cooks the pasta right in a mixture of half-and-half and water, creating a rich, velvety cheese sauce without the extra steps. Ready in about 20 minutes, it's an easy weeknight side dish or comforting main course that the whole family will love. Made with real cheddar cheese and everyday ingredients, it's proof that homemade can be just as easy—and even more delicious—than the boxed version.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 14½ ounces elbow macaroni or similar pasta
  • Water (enough to cover pasta)
  • 2 tbs butter
  • 3 cups Half and Half
  • 4 cups freshly shredded sharp cheddar cheese
  • 1/2 tsp Salt to taste
  • 1 tsp Black pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
optional
  • 1/2 tsp smoked paprika

Method
 

  1. Add the macaroni to a large pot.
  2. Pour in the half-and-half, then add enough water to just cover the pasta.
  3. Bring to a gentle boil, stirring occasionally to prevent sticking.
  4. Continue cooking until the pasta is tender and most of the liquid has been absorbed. Do not drain.
  5. Reduce the heat to low.
  6. Stir in the butter until melted.
  7. Add the garlic powder, onion powder, salt, black pepper, and smoked paprika if using.
  8. Gradually stir in the shredded cheddar until completely melted and creamy.
  9. If the sauce becomes too thick, stir in a splash of half-and-half or milk until it reaches your desired consistency.
  10. Serve immediately.