Description:
Indulge in the ultimate comfort food with this classic homemade mac and cheese recipe. Creamy, cheesy, and irresistibly delicious, this dish is perfect for a cozy weeknight dinner or a crowd-pleasing potluck contribution. Skip the boxed stuff and experience the rich flavor and satisfying texture of mac and cheese made from scratch!
Ingredients:
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese (freshly shredded is best!)
- 2 cups milk (whole milk for the creamiest results, but 2% works too)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: Cook the elbow macaroni according to package directions in salted boiling water. Drain well and set aside. This step is crucial for achieving the perfect al dente texture in the final dish. Overcooked macaroni will result in a mushy mac and cheese.
Step 3: While the macaroni is cooking, prepare the cheese sauce. In a medium saucepan over medium heat, melt the butter. Ensure the butter melts evenly to avoid burning.
Step 4: Whisk in the flour and cook for 1–2 minutes, stirring constantly. This creates a roux, which is the base for a smooth, creamy sauce. Be sure to cook the roux long enough to eliminate the raw flour taste, but not so long that it browns.
Step 5: Gradually whisk in the milk, stirring constantly until the mixture thickens and lightly bubbles. This step requires patience. Continue stirring to prevent lumps from forming and to ensure the sauce thickens evenly.
Step 6: Remove the saucepan from the heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper to taste. Don’t be afraid to adjust the seasonings to your preference. A pinch of nutmeg can also add a warm, comforting flavor.
Step 7: Combine the cheese sauce with the drained macaroni in the saucepan or a large bowl and mix well, ensuring all the macaroni is evenly coated in the luscious cheese sauce.
Step 8: Transfer the mac and cheese mixture to the prepared baking dish, spreading it evenly.
Step 9: Bake for about 20 minutes, or until golden and bubbly on top. Keep an eye on the mac and cheese to prevent it from browning too much.
Step 10: Let the mac and cheese rest for 5 minutes before serving for the creamiest texture. This allows the sauce to thicken slightly and the flavors to meld together.
Why you’ll love this recipe:
- Classic Comfort: This mac and cheese recipe evokes feelings of nostalgia and warmth, making it a perfect dish for any occasion.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is accessible to cooks of all skill levels.
- Customizable: Easily adapt this recipe to your liking by adding different cheeses, vegetables, or proteins.
- Crowd-Pleasing: Mac and cheese is a guaranteed hit with both kids and adults, making it ideal for family dinners or potlucks.
- From Scratch Flavor: The rich, homemade cheese sauce elevates this dish far beyond the boxed variety.
Serving Suggestions:
- Serve as a main course with a side salad or steamed vegetables for a complete meal.
- Pair with grilled chicken, pulled pork, or BBQ ribs for a hearty combination.
- Add a sprinkle of breadcrumbs or a drizzle of hot sauce for extra flavor and texture.
- Enjoy as a side dish at potlucks, holiday gatherings, or family barbecues.
Tips:
- Use freshly shredded cheddar cheese for the smoothest melting and best flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting properly.
- Whole milk yields the creamiest sauce, but 2% milk can also be used. For an even richer sauce, try using half-and-half or heavy cream.
- Don’t overcook the macaroni, as it will become mushy in the final dish. Cook it al dente for the best texture.
- Adjust the amount of cheese and seasonings to your liking. Feel free to experiment with different cheeses, such as Gruyere, Monterey Jack, or Parmesan.
- If the cheese sauce is too thick, add a splash of milk to thin it out. If it’s too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook until thickened.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutrition Information: (Approximate, may vary based on specific ingredients)
- Calories: 450-550 per serving
- Protein: 20-25g per serving
- Sodium: 500-700mg per serving
Conclusion:
This homemade mac and cheese recipe is a guaranteed winner that will satisfy your cravings for comfort food. With its creamy, cheesy sauce and perfectly cooked macaroni, it’s a dish that’s sure to please everyone at the table. So ditch the boxed stuff and whip up a batch of this homemade goodness – you won’t regret it!
Questions and Answers:
Q1: Can I use different types of cheese in this recipe?
A: Absolutely! Feel free to experiment with different cheeses like Gruyere, Monterey Jack, Parmesan, or even a blend of your favorites. Just be sure to use cheeses that melt well for the best results.
Q2: Can I add vegetables to this mac and cheese?
A: Yes, you can! Cooked broccoli, peas, spinach, or roasted vegetables like butternut squash or cauliflower would all be delicious additions. Simply stir them into the mac and cheese mixture before baking.
Q3: Can I make this recipe ahead of time?
A: Yes, you can assemble the mac and cheese (before baking), cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake it, add a few extra minutes to the baking time to ensure it’s heated through.
Q4: What can I do to prevent the mac and cheese from drying out while baking?
A: To prevent the mac and cheese from drying out, make sure to cover the baking dish with foil during the first half of the baking time. Remove the foil during the last few minutes to allow the top to brown and become bubbly.
Q5: Can I freeze this mac and cheese?
A: While you can freeze mac and cheese, the texture may change slightly upon thawing. The sauce might become a bit grainy. To minimize this, make sure to cool the mac and cheese completely before freezing, and wrap it tightly in freezer-safe packaging. When thawing, thaw it in the refrigerator overnight and add a splash of milk when reheating to help restore the creamy texture.
