Let’s be honest for a second. Is there anything more comforting than a big, warm bowl of Macaroni And Cheese? It is the culinary equivalent of a warm hug. Whether you had a long day at work or just need something cozy to feed the kids, this dish never fails to deliver.
We all grew up with the blue box stuff. You know the one. It was quick, it was orange, and it was there for us. But there comes a time when you want something better. You want real cheese. You want a sauce that doesn’t come from a powder packet. You want that golden, bubbly crust that you can only get from a proper oven bake.
That is exactly what this recipe is all about. It bridges the gap between a quick Stove Top Mac And Cheese and a more elaborate casserole. It is simple enough for a Tuesday night but tasty enough for a Sunday supper.
Many people are intimidated by making cheese sauce from scratch. I get it. The idea of making a roux sounds fancy and technical. But here is the thing. It is actually incredibly simple. It takes about five minutes, and the result is smoother and creamier than anything you can buy at the store.
If you have been searching for the Best Homemade Mac And Cheese Recipe, you have landed in the right place. This version uses sharp Cheddar for a punch of flavor and a touch of red pepper for a tiny bit of warmth that you barely notice but would miss if it wasn’t there.
So, grab your whisk and let’s get cooking. Your kitchen is about to smell amazing.
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Why You’ll Love This Recipe
There are a million ways to make pasta with cheese, but this specific Macaroni And Cheese recipe holds a special place in my heart. Here is why I think it will become a staple in your kitchen too.
First off, it is fast. Real fast. We are talking about 30 minutes of active time. You boil the pasta, whip up a quick sauce, mix it, and toss it in the oven. It fits perfectly into a busy schedule when you don’t have hours to spend watching a pot simmer.
Secondly, it uses pantry staples. You probably have everything you need right now. Milk, butter, flour, and pasta are standard items. As long as you have a block of cheese in the fridge, you are good to go. No need for fancy cheeses like Gruyère or Fontina unless you really want them. Good old Cheddar does the heavy lifting here.
Another reason to love this is the texture. It has that classic creamy interior with a slightly crisp top layer. It reminds me a lot of a traditional Southern Baked Macaroni And Cheese, but it doesn’t require eggs or tempered custard. It is lighter but still rich and satisfying.
Finally, it is totally customizable. While the recipe calls for elbow macaroni, you can use shells, rotini, or whatever short pasta you have on hand. It is a forgiving recipe that welcomes your personal touch.
Ingredients
The beauty of this Macaroni And Cheese lies in its simplicity. You do not need a long list of expensive groceries. Here is what you need to gather before you start.
- .5 (16-oz.) package elbow macaroni, cooked
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- .5 teaspoon salt
- .25 teaspoon freshly ground black pepper
- 1 (10-oz.) block extra sharp Cheddar cheese, shredded
- .25 teaspoon ground red pepper (optional)
- Vegetable cooking spray
Let’s talk about the cheese for a second. The recipe calls for extra sharp Cheddar, and I highly recommend sticking to that. Since the sauce has a milk base, a mild cheese can get lost. Extra sharp cuts through the creaminess and gives you that bold, cheesy flavor you crave.
Also, notice the optional ground red pepper. It does not make the dish spicy. It just adds a little background depth. If you are cooking for very sensitive palates, you can skip it, but I promise it makes a difference.
Step-By-Step Instructions
Making Macaroni And Cheese from scratch is easier than you think. Just follow these steps, and you will have a bubbling dish of gold in no time.
Step 1: Prep The Basics
Start by preheating your oven to 400°F. This high heat ensures you get that nice golden top quickly without drying out the pasta inside.
While the oven warms up, cook your pasta according to the package directions. You want it al dente, which means it should still have a little bite to it. Remember, it will cook more in the oven later. Drain it and set it aside.
Grab a 2-quart baking dish and grease it with vegetable cooking spray. This makes cleanup so much easier later on.
Step 2: Warm The Milk
Here is a little pro move. Pour your 2 cups of milk into a microwave-safe container. Microwave it at HIGH for about 1 1/2 minutes.
Why do we do this? Adding cold milk to a hot roux can sometimes cause the sauce to seize up or become lumpy. Warm milk incorporates much smoother and speeds up the thickening process.
Step 3: Make The Roux
In a large skillet or a Dutch oven, melt the 2 tablespoons of butter over medium-low heat. You don’t want the butter to burn, so keep the heat moderate.
Once melted, whisk in the 2 tablespoons of flour until it is smooth. Cook this mixture, whisking constantly, for 1 minute. This cooks out the raw flour taste. You will smell a faint nutty aroma when it is ready.
Step 4: Create The Sauce
Gradually whisk in your warm milk. Don’t dump it all in at once. Pour a little, whisk, and repeat. This ensures a silky smooth sauce.
Cook this mixture, whisking constantly, for about 5 minutes. You are looking for it to thicken up enough to coat the back of a spoon. It should look like heavy cream.
Step 5: Add The Cheese
Remove the pan from the heat. This is important because high heat can cause cheese to separate and become oily.
Whisk in the salt, black pepper, and the ground red pepper if you are using it. Then, whisk in 1 cup of the shredded cheese until it is completely melted and smooth. Save the rest of the cheese for the topping.
Step 6: Combine And Bake
Stir your hot cooked pasta into the cheese sauce. Mix it well so every single noodle is coated in that liquid gold.
Spoon the pasta mixture into your prepared baking dish. Sprinkle the remaining shredded cheese over the top. This top layer is going to get delicious and crusty.
Bake at 400°F for 20 minutes. You will know it is done when the cheese is golden and the sauce is bubbly around the edges.
How To Store Leftovers
If you are lucky enough to have leftovers, this Macaroni And Cheese stores beautifully. In fact, some people argue it tastes even better the next day after the flavors have had time to meld.
Allow the dish to cool down completely before storing. Place the leftovers in an airtight container and keep them in the refrigerator. They will stay good for about 3 to 4 days.
When it comes time to reheat, moisture is key. Pasta tends to soak up the sauce as it sits in the fridge. To bring it back to life, add a splash of milk or a tiny pat of butter before reheating.
You can reheat it in the microwave in 30 second intervals, stirring in between. Or, if you want to crisp the top up again, place it in an oven-safe dish, cover it with foil, and bake at 350°F until warmed through.
Tips
Want to ensure your Macaroni And Cheese turns out perfect every single time? Here are a few tips that make a huge difference.
Shred Your Own Cheese
I cannot stress this enough. Please buy a block of cheese and shred it yourself. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose. These powders prevent the cheese from melting smoothly, leading to a grainy sauce. It takes two minutes to grate a block, and the result is worth it.
Don’t Overcook The Pasta
Since we are baking this dish for 20 minutes, the pasta will continue to cook in the sauce. If you boil the macaroni until it is super soft, it will turn into mush in the oven. Aim for al dente. It should still have a little resistance when you bite into it.
Let It Rest
I know it is tempting to dive right in when you pull that bubbling dish out of the oven. However, letting it sit for about 5 to 10 minutes allows the sauce to set slightly. This makes it easier to serve and prevents the sauce from being too runny on the plate.
Room Temperature Ingredients
While we are warming the milk in the microwave, it also helps if your butter isn’t rock hard. Room temperature ingredients generally emulsify better, creating a smoother sauce base.
Conclusion
There you have it. A simple, reliable, and absolutely delicious way to make Macaroni And Cheese at home. It beats the boxed stuff by a mile and honestly doesn’t take that much more effort.
This dish is versatile enough to serve as a main course with a side salad, or as a hearty side dish next to roast chicken or meatloaf. It captures the spirit of a classic Southern Baked Macaroni And Cheese but keeps things easy enough for a weeknight.
Next time you are craving comfort food, skip the drive-thru and the powder packets. Give this recipe a try. Your family will thank you, and you might just find yourself making it every single week.
FAQ
I get a lot of questions about customizing this recipe. Here are some of the most common ones to help you out.
Can I Make This Gluten-Free?
Yes, you absolutely can. You will need to make two swaps. First, use your favorite gluten-free pasta. Second, swap the all-purpose flour for a gluten-free all-purpose flour blend. The ratio remains the same. The texture of the sauce might be slightly different, but it will still be delicious.
Can I Double The Recipe?
You sure can. This recipe uses half a package of pasta, so it is very easy to double it and use the whole box. Just make sure you use a larger baking dish, like a 9×13 inch pan, to accommodate the extra volume.
Can I Add Other Cheeses?
Cheddar is classic, but you can definitely experiment. Gruère adds a nutty flavor, while Monterey Jack melts incredibly well. Just make sure you keep the total amount of cheese roughly the same so the sauce consistency stays right. A mix of Cheddar and Jack is often a winner.
Can I Prepare This Ahead of Time?
You can make the pasta and sauce, mix them, and put them in the baking dish. Cover it and refrigerate it for up to 24 hours. When you are ready to eat, bake it as directed. You might need to add an extra 5 to 10 minutes to the baking time since you are starting with a cold dish.
Is This Similar to Stove Top Mac And Cheese?
It starts exactly like a Stove Top Mac And Cheese by making a cheese sauce on the burner. The main difference is the baking step. Baking gives you that golden crust and helps the pasta absorb more flavor. If you are in a super big rush, you could technically eat it right out of the pot, but the baking step really elevates it.
Homemade Macaroni and Cheese
A comforting, classic baked macaroni and cheese that’s simple enough for a weeknight but tasty enough for a special occasion. This no-fuss recipe uses pantry staples to create a creamy, cheesy sauce with a perfectly golden, bubbly top.
Requirements
Ingredients
Instructions
- Preheat oven to 400°F. Cook pasta al dente and drain. Grease a 2-quart baking dish.
- Warm milk in the microwave for 1 1/2 minutes.
- In a skillet, melt butter over medium-low heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in warm milk. Cook for 5 minutes, whisking constantly, until thickened.
- Remove from heat. Whisk in salt, pepper, optional red pepper, and 1 cup of cheese until smooth.
- Stir in the cooked pasta until well coated.
- Transfer to the prepared baking dish and top with the remaining cheese.
- Bake for 20 minutes, or until golden and bubbly.
Notes
Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese can result in a grainy texture.
Cook pasta to al dente, as it will continue to cook in the oven. This prevents it from becoming mushy.
Let the mac and cheese rest for 5-10 minutes after baking. This allows the sauce to set properly before serving.
Nutrition
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Sugar
Fat
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