Mac and Cheese Recipe
This mac and cheese is a family favorite recipe, loved by both children and adults. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness! Perfect for a comforting dinner or as a holiday side dish!
In fact, as there are so many mac and cheese recipes available, and most people already have their favorite way of making it. And, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese.
Ingredients :
12 oz dry macaroni
1/4 cup flour
1/4 cup butter
1/2 cup fresh parmesan cheese
1 1/2 cups milk
1/2 teaspoon dry mustard powder
1 cup light cream about 10-12% MF
1 teaspoon onion powder
salt & pepper to taste
1 can condensed cream of cheddar soup optional 10.75oz
4 cups sharp cheddar divided
Instruction:
If you’ve never made homemade mac and cheese before, it can seem a bit daunting. But don’t worry, we’ll break it down and take it step by step!
Preheat oven to 425 degrees.
Boil macaroni according to package directions.
Drain and run under cold water, drain.
Melt butter over medium heat in a large saucepan.
Whisk in flour and let cook 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook over medium heat . Cook the sauce until it’s nice and thick.
Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted.
Add soup if using.
Combine cheese sauce with cooked pasta.
Pour into a greased 9×13 pan.
Top with remaining cheese.
Bake 18-24 minutes or until bubbly.
Do not over cook.
Cool 10-15 minutes before serving.
Cooking Tips:
Boiling the pasta – cook the pasta less than you normally would, between 4 and 5 minutes. The pasta will continue to cook in the oven, and you don’t want it to get mushy.
Use room temp liquids – if you can… cold liquids generally take longer to thicken than warmer ones. I usually set my milk and half and half out while the water for the pasta is coming up to a boil.
The cheeses – use your favorites! Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here. Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby.
Shred your own – I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags. But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.