Print

Homemade Mac and Cheese

Homemade Mac and Cheese
Print Recipe

A warm, cheesy, and comforting Homemade Mac and Cheese recipe featuring tender elbow macaroni tossed in a rich, creamy cheese sauce made from sharp cheddar and mozzarella or Gruyère. Perfect for a quick weeknight dinner or a crowd-pleasing side dish, this classic is customizable, easy to prepare, and optionally baked for a golden, crunchy topping.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni or any short pasta

Cheese

  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella or Gruyère cheese, shredded

Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free flour for GF version)
  • 3 cups whole milk (or 2% / half-and-half)
  • 1/2 teaspoon mustard powder
  • Salt, to taste
  • Black pepper, to taste

Optional Topping

  • 1/2 cup bread crumbs (optional, for baking)
  • Additional shredded cheese for topping

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, approximately 7 minutes. Drain well and set aside.
  2. Make the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a smooth paste without browning.
  3. Add Milk and Seasonings: Slowly pour in the milk while whisking constantly to keep the sauce smooth. Stir in mustard powder, salt, and pepper. Continue cooking, stirring frequently, until the sauce thickens and gently bubbles.
  4. Stir in Cheese: Remove the sauce from heat and gradually add the shredded cheese, stirring until fully melted and smooth. Reserve some cheese if you plan to bake with a topping.
  5. Combine Pasta and Cheese Sauce: Pour the cooked pasta into the cheese sauce, folding gently to coat all noodles evenly.
  6. Optional Baking: Transfer the mac and cheese to a baking dish. Sprinkle with reserved cheese and bread crumbs. Bake in a preheated 350°F (175°C) oven for 20 minutes or until the top is golden and bubbly.

Notes

  • Use freshly shredded cheese for better melting and a smoother sauce.
  • Slightly undercook pasta to prevent it from becoming mushy when mixed with the sauce or baked.
  • Whisk sauce constantly during preparation to avoid lumps.
  • Prepare cheese sauce and pasta separately ahead of time, then combine before baking or serving.
  • Experiment with cheese blends like Monterey Jack or Gruyère for added depth.

Nutrition

Keywords: Homemade mac and cheese, creamy mac and cheese, comfort food, cheesy pasta, baked mac and cheese

Find it online: https://mydishez.com/homemade-mac-and-cheese/