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1 Dollar Mac and Cheese (But Cheaper)

The average cost of fancy mac and cheese is 7 bucks and above. Obviously, storebought is much cheaper, but making your own oven mac and...

The average cost of fancy mac and cheese is 7 bucks and above. Obviously, storebought is much cheaper, but making your own oven mac and cheese with multiple kinds of cheese can be done for as little as 1 dollar per serving. And it's better than 99 percent of the other mac and cheeses out there. Take it or leave it bud.

Serving Size: 2-4


  • 1lb Macaroni

  • 1/2 cup unsalted butter

  • 1/2 cup all-purpose flour

  • 2.5 cups whole milk

  • 1 cup heavy cream

  • salt and pepper to taste

  • small pinch of nutmeg

  • 2.5 cup grated sharp cheddar

  • 2.5 cups grated Monterey jack cheese



  1. Bring a pot of salted water to a boil.

  2. Add macaroni and boil for up to 1 minute under the packaged instructions (8-9 minutes).

  3. In a large bowl, mix together the grated cheeses.

  4. In a large pot, add unsalted butter and heat over medium heat until melted. Once melted, whisk in all-purpose flour and cook for 1 minute while stirring often. Gradually stream in whole milk and heavy cream while whisking.

  5. Once thickened, add in the mixed grated cheeses (1.5 cups at a time) and whisk until melted and combined. Season to taste with salt and an optional pinch of grated nutmeg.

  6. Drain macaroni and pour into the cheese sauce and fold together. Coat thoroughly.

  7. In a lightly greased 9x13 baking dish, add in half of the cheesy macaroni followed by the remaining grated cheese and the other half of macaroni.

  8. Optionally toss the remaining grated cheese with chopped thyme and add to the top layer of the macaroni.

  9. Bake at 350F for 20-25 minutes. Blast it under the broiler until just browned on top.


Dec 26, 2023

Turned out so delicious that my picky nine year-old loved it. I will say that since 1) I doubled it and 2) I used packaged cheese, I was heading more towards the consistency of pizza dough than cheese sauce (I'm guessing because of the large amounts of "anticake" powder on my shredded cheese...totally my fault). Luckily, I had more butter and heavy cream, so I was able to thin it out and get it looking and tasting great. So either be smarter than me and shred your own cheese, or be ready to fight that potato starch to keep the sauce pour-able.


Gustavo Escandelari Garcia
Gustavo Escandelari Garcia
Nov 27, 2023

Will be making this recipe soon for my family. Excited to try it out!!


Maria Marinova
Maria Marinova
Jan 24, 2023

I wonder how many calories it would be per serving of 100 g?


Molly Burgett
Molly Burgett
Sep 10, 2022

Made this about a week ago for family dinner and it was the best recipe I’ve found to date. All the others are always dry. Made enough for leftovers for a couple days and was even able to send some home with people.


Martin Dyrvik
Martin Dyrvik
Jul 21, 2022

Dang you Americans with your cups and lbs and °F, now I gotta convert everything into real measurements. also what is Monterey jack cheese?

Pedro Feio
Pedro Feio
Sep 20, 2022
Replying to

Thanks mate for your kindness in converting the measurements! Really needed this <3


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