Craving the nostalgic taste of boxed mac and cheese but want to skip the processed ingredients? This homemade boxed mac and cheese recipe version delivers the same creamy, cheesy goodness with just a handful of real, wholesome ingredients. It's literally just as easy to make, but tastes so much better!
Boxed mac and cheese has been a childhood staple for decades, offering a quick and comforting meal in minutes. But many store-bought versions contain artificial flavors and preservatives. This quick homemade boxed mac and cheese version keeps the process simple while using real butter, milk, and cheese to create that signature creamy texture and rich flavor.
This was inspired by my other busy night recipes, and pairs well with these homemade chicken nuggets.
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Ingredients
This homemade boxed mac and cheese recipe uses pantry staples and real cheese to achieve that iconic, creamy texture you love in boxed mac and cheese.
- Shell pasta – Perfect for holding onto the creamy cheese sauce.
- Butter – Adds richness and depth of flavor.
- Flour – Helps thicken the sauce for a velvety texture.
- Milk (I used 2%) – Creates a smooth and creamy base.
- Freshly shredded mozzarella – Provides meltability and a gooey texture.
- American cheese (or Velveeta) – Delivers that classic creamy and slightly tangy flavor.
- Shredded parmesan cheese – Adds a final boost of umami and saltiness.
- Salt and pepper – Enhances the flavors and balances the dish.
See recipe card for quantities.
Instructions
Follow these simple steps to make the ultimate homemade boxed-style mac and cheese in just a few minutes.
- Step 1: In a large pan or Dutch oven, melt butter over low heat and whisk in flour to create a roux.
- Step 2: Gradually add milk, whisking constantly until slightly thickened, then stir in mozzarella and American cheese until melted.
- Step 3: Cook the shell pasta according to the package instructions. Drain and set aside. into patties
- Step 4: Mix in the cooked pasta, top with parmesan cheese, and season with salt and pepper to taste.
Hint: Serve immediately for the best texture—mac and cheese thickens as it sits!
Substitutions
Need to adjust the recipe based on what you have on hand? These simple substitutions ensure you still get a delicious, creamy mac and cheese with different ingredients.
- Milk: Use whole milk for extra creaminess or almond milk for a dairy-free option.
- American Cheese: Swap for cheddar or Colby Jack if preferred.
- Flour: Use cornstarch instead of flour for a gluten-free version.
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
Want to switch things up? These variations let you customize your mac and cheese to suit your taste buds. From extra spice to added protein, there’s something for everyone!
- Spicy: Add a pinch of cayenne or hot sauce for a kick.
- Extra Cheesy: Stir in an additional ½ cup of sharp cheddar for deeper flavor.
- Bacon Mac: Mix in crumbled cooked bacon for a smoky twist.
- Veggie Boost: Add steamed broccoli or peas for a nutritious touch.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the homemade boxed mac and cheese recipe more watery, or burnt on the outsides.
- Dutch Oven
- Colander
- Large Pot (for cooking pasta)
- Whisk
- Wooden spoon
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to maintain creaminess.
Top Tip
For the smoothest sauce, shred your own cheese instead of using pre-shredded varieties, which often contain anti-caking agents that affect melting.
FAQ
Yes, but add a bit of milk when reheating to keep it creamy.
Shells, elbows, or cavatappi work best for holding onto the cheese sauce.
It’s best to shred your own for the smoothest sauce, but pre-shredded can work in a pinch. (I will say I do not recommend it)
Other Pasta Recipes
Looking for other recipes like this? Try these:
A few other favorites
These are a few of my favorites:
Homemade Boxed-Style Mac and Cheese
Equipment
- Medium sauce pan or dutch oven
- Whisk
- Large pot (for boiling pasta)
- Strainer (for draining pasta)
Ingredients
- 1 box of shell pasta
- ¼ cup butter
- 3 T flour
- 2 ½ cups milk I use 2% milk
- 2 cups freshly shredded mozzarella
- 4-6 slices American cheese or equivalent amount of velvetta
- ¼ grated parmesan cheese
- salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add flour and whisk to create a roux, cooking for 1-2 minutes until slightly golden.
- Slowly add milk while whisking continuously to avoid lumps. Bring to a simmer and cook until the sauce thickens.
- Stir in the shredded Mozzarella cheese and American cheese. Add the cooked macaroni to the sauce, mixing until well-coated and creamy.
- Top with parmesan cheese, salt and pepper to taste.
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