Mac & Cheese is the quintessential comfort food - warm, creamy, so delicious! Our family makes this pasta on a regular basis since any dinner I can have on the table from start to finish in 30 minutes is a huge win.

With most of the recipes we post here, there's almost always a substitution option. In this case, you can substitute the butter and milk with non-dairy options, in fact, I most commonly make this with coconut milk because it's what we have around.

We love to top our mac & cheese with hot sauce, our favorite is Franks Red Hot but this is also super good with sriracha.


Active Time: 30 minutes
Total Time: 30 minutes


2 pounds macaroni pasta
1/4 cup butter
1/4 cup flour
4 cups milk (coconut milk works great)
1 pound cheddar cheese, grated

The Method

Boil pasta as directed on package.

While pasta is boiling, melt butter in a deep skillet. While whisking the butter, sprinkle flour over the butter until it forms a paste - you're making roux! Continue whisking the roux until it starts to bubble.

Slowly pour in the milk 1 cup at a time, whisking until your arms fall off to keep any lumps from forming. Once the milk is added, continue stirring occasionally until it thickens. You'll know it's ready when your whisk leaves little trails in the mixture.

At this point slowly add the cheese and whisk in until it's melted. Repeat this process until all cheese is added. Be sure to add slowly or the sauce will become grainy.

Once the sauce is complete, pour sauce into drained pasta, mix thoroughly and enjoy!