Penne Mac and Cheese

Penne mac and cheese is dreamy, creamy, and oh-so cheesy! The easy recipe combines delicious penne pasta and a gooey cheese sauce. The dish uses simple ingredients and makes the perfect side or main.

Mac and cheese with penne pasta

If you’ve been wondering: Can you use penne instead of macaroni to make mac and cheese? you’re in the right spot!

We use penne noodles to create an incredibly creamy and flavorful dish that will have you come back to this recipe over and over again.

Mac and cheese with penne noodles are just as good as any classic mac and cheese!

It makes a quick weeknight meal and is a great holiday side dish.

Mac and cheese with penne pasta is full of comforting flavor. And you only need a handful of simple ingredients to make it! See the recipe card below for specific measurements.

• Penne noodles are short, cylinder-shaped pasta with angled edges. They come smooth and ridged. I recommend the ridged ones because they are best for picking up the luscious cheese sauce.
• Sharp white cheddar cheese: We’re keeping it simple with shredded white cheddar cheese. Be sure to freshly shred the cheddar from a cheese block. Pre-shredded cheese is often coated so the shreds don’t stick together and that can make the sauce grainy.
• Butter + all-purpose flour are needed to thicken the cheese sauce. This is called a roux and is super easy to do. Both salted and unsalted butter will work here.
• Half-and-half gives the sauce a velvety, rich texture and decadent mouthfeel. We also have this mac and cheese recipe with half-and-half.
• Seasonings: A mix of mustard powder, garlic powder, salt, and pepper are all you need to season penne mac and cheese.

Penne pasta mac and cheese is so versatile because you can substitute and switch up the ingredients.

• Milk: Feel free to substitute whole milk or evaporated milk if you don’t have half-and-half. Use 2% milk for a lighter option.
• Cheese: Swap the cheese and make the recipe with Colby Jack, Colby, mild cheddar, pepper jack, or gruyere cheese. You can also try a blend of different cheeses.
• Pasta: Use any type of noodles you have on hand. Classic macaroni, bowtie, or any short pasta will work.
• Spicy: If you want a spicy kick, add cayenne or chili powder. A splash of hot sauce helps to bring out the other flavors.
• Mix-ins: Toss in steamed broccoli, cooked cauliflower, crumbled bacon, caramelized onion, shredded rotisserie chicken, or tuna to turn this into a complete meal.

In just 30 minutes, you can have this delicious penne macaroni and cheese on your table. Let’s go over the recipe step-by-step!

1. Prepare the penne

Cook the penne noodles in a large pot of salted until they are al dente.

Strain the penne and put it back into the pot.

Add 2 tablespoons of butter and stir until the butter is fully melted. This prevents the noodles from sticking together.

2. Make cheese sauce

While the pasta is cooking, melt the 2 tablespoons of butter in a large pot or Dutch oven over medium heat.

Once the butter is melted, stir in the flour and seasonings. Cook for 1 minute until a paste forms.

Slowly pour the half-and-half into the pot while whisking constantly. Continue to cook, constantly whisking, until the sauce thickens.

Remove the pot from the heat when the sauce is thick and add the cheddar cheese. Whisk until the cheese has melted.

Taste the sauce and adjust the seasonings as needed.

3. Combine penne with cheese sauce

Add the cooked penne to the cheese sauce. Mix until the noodles are fully covered in the sauce.

Sprinkle with freshly cracked black pepper and serve immediately. Enjoy!

• Shred your own cheese: It’s worth it to shred your own cheese for this recipe. The already shredded package cheese contains a substance that prevents it from clumping and melting well.
• Cook the roux for a full minute: This will eliminate any floury aftertaste and ensure that the roux properly thickens the sauce.
• Adjust the consistency of the sauce: If the cheese sauce is too thick, stir in a little milk (1 tablespoon at a time) until your desired consistency. If the sauce seems too thin, cook it slightly longer until it thickens.

If you want to make this ahead do time, penne rigate mac and cheese will keep well in the fridge for 1 to 2 days until you are ready to reheat it.

This is a big help for busy weeks or during holidays.

Just prepare the mac and cheese as directed and let it cool. Then cover tightly and place in the fridge.

To avoid mushy noodles, reduce the recommended cooking time by a minute. The pasta will finish cooking when you reheat it.

How to store penne cheese pasta

Let leftovers cool completely and then store in an airtight container. It will last between 4 to 5 days in the fridge.

Reheat penne mac and cheese

You have a few options to reheat penne with cheese:

• Stovetop: Place the mac and cheese in a saucepan and add 1-2 teaspoons of half-and-half (or milk). Warm over medium to low heat until saucy and warm. The more liquid you add, the creamier it will be.
• Microwave: Put the mac and cheese in a microwave-safe bowl. Stir in 1 to 2 teaspoons of milk. Heat for 1 to 2 minutes in the microwave. Stir again.
• Oven: Preheat your oven to 350°F / 180°C / gas mark 4. Pour the penne mac and cheese into a greased baking dish. Add 3 to 4 tablespoons of milk and stir. Top with more cheese and 1/4 cup breadcrumbs. Bake for 15 to 20 minutes or until warm.