Homemade Mac and Cheese: Real Cheddar, No Artificial Colors

Ingredients

• Serves 4:
• 250g (8 oz) elbow macaroni or short pasta
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 1.5 cups sharp cheddar cheese, freshly grated (about 150g)
• 1/2 teaspoon mustard powder (optional, enhances cheese flavor)
• 1/4 teaspoon garlic powder (optional)
• Salt and black pepper to taste

Steps

1. 1

   Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.

2. 2

   While pasta cooks, melt butter in a medium saucepan over medium heat.

3. 3

   Whisk in flour and cook for 1 minute, stirring constantly, until the mixture smells nutty.

4. 4

   Gradually whisk in milk, adding it slowly to prevent lumps. Continue whisking until the sauce thickens, about 3–4 minutes.

5. 5

   Remove from heat. Add mustard powder and garlic powder if using.

6. 6

   Add grated cheese in two batches, stirring until fully melted after each addition. Do not return to high heat — this can cause the cheese to seize.

7. 7

   Season with salt and pepper.

8. 8

   Add drained pasta to the cheese sauce. Stir to coat. Add a splash of reserved pasta water if the sauce is too thick.

9. 9

   Serve immediately. Leftovers keep in the refrigerator for up to 3 days — reheat gently with a splash of milk.

Why Make Your Own Mac and Cheese

The iconic orange color of boxed mac and cheese comes from Yellow 5 (E102) and Yellow 6 (E110), not from cheese. Sodium phosphates are added to processed cheese products to improve meltability. Frozen mac and cheese adds modified starch and additional preservatives. Real cheddar cheese melts beautifully without any of these additives.

Tips and Variations

Freshly grated cheese melts much better than pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy. Sharp or extra-sharp cheddar gives the most flavor. For a creamier sauce, use a mix of cheddar and gruyère. For a baked version, transfer to a baking dish, top with breadcrumbs and extra cheese, and bake at 190°C (375°F) for 20 minutes. Add steamed broccoli or peas for a more complete meal.

How This Compares to Packaged Mac and Cheese

Boxed mac and cheese lists Yellow 5 and Yellow 6 in the cheese powder. Frozen mac and cheese adds sodium phosphates, modified starch, and preservatives. This recipe uses real cheddar, butter, milk, and flour — five ingredients for the sauce. The color is natural cheddar orange. The trade-off is 20 minutes of active cooking versus 5 minutes for a box.

More Homemade Recipes

• Homemade Fruit Snacks →
• Homemade Granola Bars →
• Homemade Lunchables →
• Homemade Chocolate Milk →
• Homemade Flavored Yogurt →
• Homemade Protein Bars →