GET ORGANIZED THIS HOLIDAY SEASON!


Our game-changing Holiday Planner is back and better than ever, and FREE for a limited time. Grab it now while supplies last!

Get your Free Holiday Planner HERE

Best Ever Homemade Mac & Cheese | Macaroni & Cheese | Mac and Cheese Recipe | Easy Macaroni and Cheese | Cheesy Macaroni | Baked Macaroni and Cheese | Pasta Recipe

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!

DIG DEEPER


Meal planning eliminates dinnertime stress and overspending. Rather than navigating weeknight meals without a plan, go in with a plan and dinner is served. Simple!

 

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 ingredients

Here is what you need:

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)

Shred cheese into a bowl and set aside for later.

Step 1:  Shred cheese into bowl; set aside.

Cook pasta for about 6-7 minutes, be careful not to over cook!

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!

Drain cooked pasta and set aside. Step 3:  Drain pasta and set aside.

Mix flour and butter in a medium saucepan until golden brown.

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

Slowly add evaporated milk to flour mixture.

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.

Add cream and seasonings to mixture, stirring constantly.

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.

remove sauce from heat and immediately add cheese. Mix until all cheese is melted.

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

Pour cheese sauce over macaroni noodles.

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

Divide macaroni and cheese into casserole dishes. You can wrap these with plastic wrap and bake later for an easy freezer meal.

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.

Sprinkle bread crumbs over macaroni and cheese; bake for 20 minutes at 400 degrees.

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.

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

 

*   *   *

Do you prefer homemade mac & cheese or the from-the-box variety?

Best Ever Homemade Mac & Cheese | Macaroni & Cheese | Mac and Cheese Recipe | Easy Macaroni and Cheese | Cheesy Macaroni | Baked Macaroni and Cheese | Pasta Recipe