Best Ever Homemade Mac & Cheese

Tired of that plain old boxed mac and cheese? This best ever homemade mac and cheese recipe is the ultimate comfort food & is sure to be your new favorite!

Mmmmmm….is there any comfort food quite as, well, comforting, as homemade mac & cheese? Sure it’s a little more effort than, say, that stuff in the blue, but oh man is it worth the extra time!

The best part about this recipe is that it will either feed a crowd or make enough to freeze half of it for an easy meal later. Twice the reward for the same amount of work? I’ll take it!

Best Ever Homemade Mac & Cheese

Here is what you need:

Step 1:  Shred cheese into bowl; set aside.

Step 2: Bring large pot of water to a boil; add pasta and cook until just barely al dente, 6-7 minutes. Do not overcook!

Step 3:  Drain pasta and set aside.

Step 4:  In medium saucepan, melt 5 tablespoons butter over medium heat. Whisk in flour to make a roux. Stir for 30 seconds more.

Step 5:  Slowly add one can of evaporated milk, whisking constantly, until mixture begins to bubble and thicken. Add second can of evaporated milk, whisking constantly, until mixture again begins to bubble and thicken.

Step 6:  Add heavy cream, dried mustard, cayenne pepper, black pepper, & salt, whisking constantly. Bring mixture to just boiling, then reduce heat and simmer for 30 more seconds.

Step 7:  Remove from heat and quickly stir in cheeses until cheese is completely melted.

Step 8:   Place pasta back in pot. Pour in cheese sauce and mix well.

Step 9:  Spoon mac & cheese into casserole dish or dishes. If you plan on freezing one, wrap it tightly with plastic wrap, label and place in freezer.

Step 10:  Sprinkle noodles with bread crumbs, then drizzle with melted butter. Bake at 400 degrees for approximately 20 minutes, until crumbs are golden brown.

Print

Best Ever Homemade Mac & Cheese

The ultimate comfort food!

Course Main Course

Cuisine American

Keyword Homemade Mac & Cheese

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Ruth Soukup

Ingredients

• 16 ounces macaroni pasta
• 1 pound sharp cheddar cheese
• 8 ounces gouda cheese
• 5 tablespoons butter
• 4 tablespoons flour
• 2 cans evaporated milk
• 1/2 cup heavy cream
• 1/4 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• bread crumbs optional
• 2-3 tablespoons melted butter optional

Instructions

1. Shred cheese into bowl; set aside.
2. Bring large pot of water to a boil; add pasta and cook until just barely al dente, 6-7 minutes. Do not overcook!
3. Drain pasta and set aside.
4. In medium saucepan, melt 5 tablespoons butter over medium heat. Whisk in flour to make a roux. Stir for 30 seconds more.
5. Slowly add one can of evaporated milk, whisking constantly, until mixture begins to bubble and thicken. Add second can of evaporated milk, whisking constantly, until mixture again begins to bubble and thicken.
6. Add heavy cream, dried mustard, cayenne pepper, black pepper, & salt, whisking constantly. Bring mixture to just boiling, then reduce heat and simmer for 30 more seconds.
7. Remove from heat and quickly stir in cheeses until cheese is completely melted.
8. Place pasta back in pot. Pour in cheese sauce and mix well.
9. Spoon mac & cheese into casserole dish or dishes. If you plan on freezing one, wrap it tightly with plastic wrap, label and place in freezer.
10. Sprinkle noodles with bread crumbs, then drizzle with melted butter. Bake at 400 degrees for approximately 20 minutes, until crumbs are golden brown.

Recipe Notes

Number of servings (yield): 12

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