Homemade Macaroni and Cheese
This is the Homemade Macaroni and Cheese that I make all the time for a quick weeknight dinner! It is dreamy, creamy, and cheesy to the max. Most importantly, it comes together in about 35 minutes! My mother-in-law Kris has been making this recipe for 40 years, and I've been making it for 18 years. It's a keeper!
Servings: 10 Servings
Calories: 448kcal
Ingredients
- 2 cups dry elbow macaroni
- 4 cups water to boil the macaroni
- 1 tablespoon kosher salt for the boiling water
- 1/2 cup butter 1 stick
- 1/2 cup flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 and 3/4 cup milk I like to use whole milk
- 2 cups sharp cheddar cheese grated (4 ounces total)
- 6-8 slices cheese OPTIONAL (any kind, for a cheese layer in the center)
Topping
- 3 tablespoons butter
- 1 cup panko bread crumbs
- OR additional shredded cheese as a topping, optional
Instructions
- Preheat the oven to 350 degrees F.
- Use nonstick spray or butter to grease the bottom and sides of a square pan. It can be 8x8 inches or 9x9 inches, or any 2-quart pan.
- Add 4 cups of water and 1 tablespoon kosher salt to a medium (2 or 3 quart) pot. Bring to a boil over high heat.
- Add 2 cups of dry elbow macaroni to the boiling water and stir. Stir every minute or so until the macaroni is al dente. It should take about 8-10 minutes (check the package of macaroni!) Cook it for the least amount of time recommended so that they don't get mushy.
- Drain the noodles in a colander, then return to the pot. Drizzle with oil and stir, to prevent the macaroni from sticking to itself (unless your white sauce is all ready to be combined with the noodles.) Set aside.
- Meanwhile, make the cheese sauce: Begin by shredding your cheddar cheese.* You need 2 cups (packed! See photos), which is about 4 ounces of shredded cheese. Set aside for now!
- In a 3 quart pot (or the bigger pot of whatever two pots you are using), melt 1/2 cup (1 stick) butter over medium heat.
- In a small bowl, add 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon onion powder. Stir it together.
- When the butter is melted, add the flour mixture to the pot. Use a whisk to combine the butter and flour to form a paste, called a roux. Continue to whisk for about 1 minute, to cook out the "raw flour" taste.
- Add 1 and 3/4 cup milk to a liquid measuring cup. Add a little bit of the milk to the roux—NOT all of it! Tilt the cup to add a splash of milk, then whisk until the milk is incorporated into the flour. Continue until all the milk has been added and your roux has turned into a smooth white sauce.
- Add the 2 cups shredded cheese. Turn off the heat but keep the pot on the burner. Stir constantly with a spatula or wooden spoon. Keep stirring until the cheese is all melted.
- Once the cheese is melted, add the drained macaroni to the cheese sauce in the pot. Stir to combine well.
- Pour half of the mac and cheese into the prepared casserole dish. Place a few slices of cheese** (whatever cheese you have around) in a single layer over the mac and cheese. Top with the remaining mac and cheese and spread to the edges of the pan.
- Panko topping: In a microwave safe bowl, melt 3 tablespoons butter. Add 1 cup panko bread crumbs and stir until they are all moist. Spread the mixture evenly over the top of the mac n cheese.
- Cheese topping: Instead of the panko topping, add another 1/2 to 1 cup shredded cheese on top of the casserole.
- Bake at 350 for about 15 to 20 minutes, or until the breadcrumbs start to brown, or until the cheese on top is melted. The edges of the casserole should be bubbly.
- Let cool for a couple minutes, then dig in! We love to serve this recipe with 1770 House Meatloaf, or Easy Baked Meatballs and BBQ Sauce.
Notes
*I highly recommend shredding your own cheese! Pre-shredded cheese has anti-caking agents add to it, which inhibit melting. Shredding your own cheese makes a smoother sauce. But pre-shredded cheese works in a pinch, I get it! Ain't nobody got time on a soccer night 😂
**Adding a layer of sliced cheese in the center is totally optional! You can just leave it out if you don't want to make it decadent. I make it without the sliced cheese all the time, I just want you to know you got options.
DOUBLE: This recipe is easy to double! Use a 9x13 inch pan.
Source: this recipe is a classic from my mother-in-law Kris!!
Nutrition
Serving: 1cup | Calories: 448kcal | Carbohydrates: 33g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Potassium: 180mg | Fiber: 1g | Sugar: 3g | Vitamin A: 853IU | Vitamin C: 0.01mg | Calcium: 356mg | Iron: 1mg
