Barilla Elbow Macaroni and Cheese Recipe: Creamy, Cheesy, One-Pan Magic

This Barilla elbow macaroni and cheese delivers the ultimate comfort in a single pan—creamy, cheesy, and impossible to resist. The secret lies in al dente pasta perfectly coated in a velvety sauce, where sharp cheddar meets rich cream for that signature tangy depth.

I’ve perfected this recipe over years of testing, ensuring every bite is tender, flavorful, and just the right balance of smooth and stretchy.

What sets this apart is the one-pan technique, eliminating extra dishes and streamlining the process. You’ll start with Barilla elbow macaroni—its unique shape holds sauce beautifully—then build a sauce from scratch using a simple roux and a blend of cheeses.

The key is patience: letting the sauce simmer until thick and glossy, then folding in the pasta just until coated. This method guarantees a sauce that’s creamy without being greasy, with a texture so rich it clings to every noodle.

By the time you’re done, you’ll have a dish that’s restaurant-quality at home—golden, bubbly, and so satisfying it disappears faster than you can say “comfort food.” The best part? It’s versatile enough to customize with add-ins like crispy bacon, steamed broccoli, or buttery breadcrumbs on top.

Whether you’re feeding a family or craving a solo indulgence, this recipe delivers every time.

Ready in under 30 minutes, it’s the perfect weeknight solution for when you want something hearty but don’t have hours to spend. Let’s get cooking—your taste buds will thank you.

Ingredients for barilla elbow macaroni and cheese

Barilla elbow macaroni plus 12 simple ingredients—creamy, cheesy perfection in one pan.

The Barilla elbow macaroni is non-negotiable here—its unique shape holds sauce like a dream. Grab the 12-ounce box at Walmart or Kroger; it’s the gold standard for mac and cheese. For the cheese, sharp cheddar is essential—pre-shredded gets gummy, so buy a block and shred it yourself. The Parmesan? Freshly grated from a wedge adds that restaurant-quality finish. If you're in a rush, Trader Joe's pre-grated Parm works in a pinch, but it won’t be the same. The butter matters too—use unsalted so you control the seasoning.

No heavy cream? Full-fat coconut milk works in a bind, though the texture won’t be identical. Short on cheddar? Monterey Jack at half the amount adds creaminess, but you’ll lose that signature tang. The onion and garlic are flavor anchors—don’t skip them. Fresh garlic is worth the extra minute to mince, but jarred works if you’re desperate. For the flour, King Arthur all-purpose is my go-to, but any good brand will do. The mustard powder is the secret weapon—it cuts through the richness and adds depth.

This sauce thickens as it sits, so reheat with a splash of milk to loosen it up. Leftovers keep for 3-4 days in the fridge, but honestly, it’s best fresh. For freezing, portion into single servings—the sauce can get watery when thawed. I always make extra because it disappears faster than you can say 'comfort food.' Store the Parmesan in a sealed container to keep it fresh for weeks.

Step-by-step instructions for Barilla elbow macaroni and cheese

This one-pan wonder delivers restaurant-quality cheesiness with minimal effort—just follow these simple steps.

Bring a large pot of water to a rolling boil and add 1.5 teaspoons kosher salt—it should taste like the sea. Add the 12 oz Barilla Elbow Macaroni and cook according to package directions for al dente texture, which is usually about 11 minutes. You want the pasta to be tender but still have a slight bite.

While the pasta cooks, I like to save 1 cup of pasta water before draining—this starchy liquid will become our secret weapon for creating a silky sauce later. Don't rinse the pasta; the starch helps the cheese cling beautifully. Once cooked, drain the pasta and set it aside in the pot.

In the same pot, reduce heat to medium and add the 0.5 cup unsalted butter. Let it melt completely, then sprinkle in the 0.5 cup all-purpose flour all at once. Stir constantly with a wooden spoon for 1-2 minutes until the mixture forms a smooth, pale roux—this is your sauce foundation.

Gradually whisk in the 1 cup heavy cream and 0.5 cup warm whole milk, stirring continuously to prevent lumps. The sauce should begin to thicken immediately. Here's the thing—if it gets too thick, just add a splash of that reserved pasta water to loosen it up. Keep stirring until everything is fully combined and smooth.

In a separate skillet, sauté the finely diced yellow onion and minced garlic cloves in 1 tablespoon butter over medium heat for 3-4 minutes until softened and fragrant. This step adds depth that takes your mac and cheese from basic to amazing.

Now transfer the onion-garlic mixture to the pot with the sauce. Add the 2 cups shredded sharp cheddar cheese, 0.5 teaspoon mustard powder, 0.5 teaspoon ground black pepper, and the remaining 0.5 cup butter. Stir constantly until the cheese melts completely and the sauce becomes luxuriously smooth—this usually takes about 3-4 minutes over low heat.

Return the cooked pasta to the pot and gently fold everything together until each noodle is fully coated in that dreamy cheese sauce. The mixture should look rich and glossy, with no dry pasta peeking through. If it's still too thick, add more pasta water 1 tablespoon at a time until it reaches your ideal creamy consistency.

For the final touch, stir in the 0.25 cup freshly grated parmesan cheese and taste. Adjust seasoning if needed—you might want to add a pinch more salt or pepper to balance the flavors. The sauce should be velvety smooth with a perfect blend of sharp cheddar and nutty parmesan.

Transfer the macaroni and cheese to serving bowls while it's still hot—this dish doesn't wait. The sauce will thicken slightly as it cools, so serve it piping hot for that perfect creamy texture. Garnish with extra black pepper if you like, and enjoy this comforting classic that's sure to become a family favorite.

Wine and beer pairings for barilla elbow macaroni and cheese

Creamy Classics

A buttery Chardonnay from California—like Kendall-Jackson Vintner's Reserve—is my go-to pairing. Its crisp apple and citrus notes cut through the richness of the cheddar while complementing the creamy texture.

The acidity balances the dish perfectly, making each bite feel lighter. I always keep a bottle chilled in the fridge for mac and cheese nights. 🍷

Malty Beer Options

For beer lovers, a honey lager like Leinenkugel's Summer Shandy works surprisingly well. The subtle sweetness enhances the caramelized notes in the cheese sauce, while the effervescence cleanses your palate between bites.

If you prefer something bolder, try a Belgian witbier—the coriander and orange peel notes add a refreshing contrast to the dish's richness. 🍺

Spicy Twist Pairings

Add a kick to your meal by pairing with a spicy red blend like Louis Martini Cabernet Sauvignon. The peppery finish enhances the mustard powder in the sauce, creating a delightful heat balance.

For beer, a Mexican lager with chili lime (like Modelo Negra) brings a zesty contrast that elevates the dish. 🌶️

Light Wine Alternatives

If you prefer something lighter, a dry Riesling from Germany—such as Dr. Loosen Blue Slate—adds a crisp, mineral quality that brightens the dish. The slight tartness prevents the cheese from feeling too heavy.

For a non-alcoholic option, try a sparkling apple cider—its effervescence and sweetness make it a surprisingly great match. 🍎

Bold Cheese Pairings

If your mac and cheese includes extra sharp cheddar or smoked gouda, opt for a full-bodied Pinot Noir from Oregon. The earthy undertones in the wine mirror the depth of aged cheeses, creating a harmonious pairing.

For beer, a smoked porter like Founders Kentucky Breakfast Stout adds a smoky dimension that complements the dish beautifully. 🍷

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