Spend With Pennies Mac And Cheese Recipe: Velvety Cheddar Sauce With Elbow Pasta

Some things simply taste better when made from scratch, and this baked mac and cheese proves it. I developed this recipe after years of testing stovetop and oven methods to achieve that ideal balance of creamy sauce and perfectly cooked pasta.

The secret lies in a simple roux-based cheese sauce that starts with butter, flour, and milk. Sharp cheddar provides bold flavor while a touch of mustard adds depth without overpowering. The elbow pasta soaks up the sauce beautifully during baking.

What emerges from the oven is a dish with a golden, slightly crisp top layer and a velvety interior where every noodle is coated in rich cheddar goodness. The sauce clings perfectly without separating, even when reheating leftovers.

This version stays true to classic American comfort food while being simple enough for any home cook to master. The method is straightforward, with no complicated techniques required.

Ingredients for Mac and Cheese Recipe Spend with Pennies

Classic American comfort with sharp cheddar and a velvety sauce that clings perfectly.

The cheddar quality is non-negotiable here. Blocks from the deli counter melt smoother than pre-shredded (that anti-caking stuff gets clumpy). I prefer Cabot or Tillamook—both have that sharp bite the dish needs. Whole milk is ideal, but 2% works in a pinch (don’t skimp on fat entirely). For the pasta, standard elbow macaroni holds sauce best—Barilla or De Cecco are reliable brands.

No sharp cheddar? Colby or Monterey Jack at a 1:1 ratio. Need more depth? Add half a cup of pepper jack. The mustard isn’t just for tang—it stabilizes the sauce. Skip the yellow if you’re out, but don’t omit dry mustard. For extra richness, stir in 2 oz of cream cheese with the shredded cheese. Breadcrumbs can be panko for extra crunch.

Assemble and bake immediately for best texture. Leftovers keep 4-5 days refrigerated—reheat with a splash of milk to restore creaminess. Freezes beautifully for 3 months (thaw overnight before reheating). The sauce may thicken when chilled but loosens perfectly when warmed.

Step-by-Step Instructions for Spend With Pennies Mac And Cheese

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Elbow Pasta to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Pasta and cook according to package instructions until al dente—about 1 minute less than the recommended time. You want the pasta slightly firm because it will continue cooking when baked.

Drain the pasta and return it to the pot. Drizzle with a little olive oil (if you have some) and toss to prevent sticking while you prepare the cheese sauce. Set aside.

Step 2: Create a Smooth Roux with Butter and Flour

In a separate large saucepan, melt the 0.5 cup Unsalted Butter over medium heat. Once melted and foaming, whisk in the 0.25 cup All-Purpose Flour to form a smooth paste. This is your roux—the foundation of the sauce.

Continue whisking constantly for 1-2 minutes until the mixture turns a light golden color and smells slightly nutty. This step removes the raw flour taste and ensures a velvety texture. Don’t let it brown too deeply or the sauce may take on a bitter flavor.

Step 3: Build the Velvety Cheese Sauce

Slowly pour in the 2.5 cups Whole Milk, 1 cup at a time, whisking vigorously after each addition to prevent lumps. Bring the mixture to a gentle simmer over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 3-4 minutes.

Reduce heat to low and stir in the 1 tsp Yellow Mustard, 1 tsp Salt, 0.5 tsp Ground Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Dry Mustard. Then gradually add the 3 cups Sharp Cheddar Cheese, stirring until fully melted and smooth. Taste and adjust seasoning if needed.

Step 4: Combine Pasta and Sauce, then Top

Add the cooked Elbow Pasta to the cheese sauce and stir until every piece is evenly coated. The sauce should cling beautifully to the pasta, creating that classic creamy texture. If it seems too thick, add a splash of warm milk to loosen it.

Transfer the mac and cheese to a greased 9×13-inch baking dish. In a small bowl, mix the 0.5 cup Breadcrumbs and 0.25 cup Parmesan Cheese, then sprinkle evenly over the top. This topping adds a deliciously crispy contrast to the creamy pasta below.

Step 5: Bake to Golden Perfection

Bake in a preheated 375°F oven for 15-20 minutes, or until the top is golden brown and the edges are bubbling. Watch closely during the last few minutes to prevent over-browning.

Let it rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to serve while ensuring every bite delivers that perfect combination of creamy, cheesy goodness with a crispy topping. Serve warm for the best experience.

Perfect Pairings for These Flavors

Comforting Sides

I love pairing this with steamed broccoli or roasted Brussels sprouts—their slight bitterness balances the richness perfectly. Toss either with 1 tbsp olive oil and a pinch of salt, then roast at 400°F for 20 minutes. 🥗

Simple Salads

A crisp green salad with a tangy vinaigrette cuts through the creaminess. I use mixed greens, cherry tomatoes, and my grandmother’s trick: 1 tsp Dijon mustard in the dressing for extra zing.

Bread Pairings

Garlic bread is a natural match—sop up every last bit of sauce. Toast a baguette with 2 tbsp garlic butter for 5 minutes at 375°F. Or try buttery cornbread for a Southern twist. 🍞

Protein Additions

For a heartier meal, add grilled chicken or pulled pork. Shred 2 cooked chicken breasts and fold into the pasta before baking. The cheese sauce clings beautifully to the meat.

Wine Choices

A crisp Chardonnay or Sauvignon Blanc complements the dish. I prefer Kendall-Jackson Chardonnay—its buttery notes mirror the sauce. For beer lovers, a light pilsner works wonders. 🍷

Dessert Follow-Up

End with apple crisp or peach cobbler—warm, fruity desserts contrast the savory richness. My grandmother’s apple crisp recipe with cinnamon and oats is my go-to.

Frequently Asked Questions