Homemade Mac n Cheese Recipe
Macaroni and cheese, affectionately known as mac n cheese, is the ultimate comfort food. Its creamy, cheesy goodness has the power to bring back childhood memories and warm your soul on a cold day.
While boxed mac n cheese might be a quick fix, nothing compares to the rich flavor and creamy texture of a homemade version. If you’ve been looking to elevate your mac n cheese game, this is the recipe for you. It’s not just about melting some cheese into pasta; it’s about creating a luscious, velvety sauce that clings to every nook and cranny of your noodles, delivering a perfect bite every time.
Why Make Homemade Mac n Cheese?
There’s something magical about making mac n cheese from scratch. It’s customizable, you can control the quality of ingredients, and it just tastes better. Whether you’re serving it as a main dish or a side, homemade mac n cheese is a crowd-pleaser that’s easy to make and even easier to enjoy.
Step-by-Step Instructions
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 7-8 minutes. You want the pasta to have a slight bite since it will continue to cook in the oven later. Once done, drain the pasta and set it aside.
2. Make the Roux
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2-3 minutes, or until the mixture turns a light golden brown. This is your roux, which will thicken the cheese sauce and give it a smooth texture.
3. Add the Milk and Cream
Gradually pour in the milk and cream, whisking constantly to avoid lumps. Continue to cook the mixture over medium heat, stirring frequently, until it begins to thicken and coats the back of a spoon. This should take about 5-7 minutes.
4. Stir in the Cheese
Reduce the heat to low and start adding the shredded cheddar and Gruyère cheeses, one handful at a time. Stir each addition until fully melted before adding the next. Once all the cheese is incorporated, stir in the Dijon mustard, garlic powder, and onion powder. Taste the sauce and adjust the seasoning with salt and pepper as needed.
5. Combine the Pasta and Cheese Sauce
Add the cooked pasta to the cheese sauce and stir until every piece is evenly coated. The sauce should be thick and creamy, enveloping the pasta in cheesy goodness.
6. Prepare the Topping (Optional)
If you’re adding a crunchy topping, combine the panko breadcrumbs, melted butter, and grated Parmesan in a small bowl. Stir until the breadcrumbs are evenly coated with butter.
7. Assemble and Bake
Preheat your oven to 350°F (175°C). Transfer the mac n cheese to a greased baking dish. If you’re using the breadcrumb topping, sprinkle it evenly over the top of the mac n cheese. Bake in the preheated oven for about 20-25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
8. Serve and Enjoy
Once baked, remove the mac n cheese from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to scoop and serve. Enjoy your homemade mac n cheese while it’s hot and gooey!
Tips for the Best Homemade Mac n Cheese
Use Freshly Grated Cheese
Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. For the best texture, grate your cheese from a block.
Don’t Overcook the Pasta
Remember that the pasta will cook a bit more in the oven, so it’s best to undercook it slightly when boiling. This way, it won’t become mushy after baking.
Choose the Right Cheese
While cheddar is a classic choice, mixing in a cheese like Gruyère adds a deeper, more complex flavor. Feel free to experiment with other cheeses like fontina, gouda, or Monterey Jack.
Season Every Layer
To avoid bland mac n cheese, season the roux, cheese sauce, and even the pasta water. Each layer of seasoning builds on the next, creating a well-balanced dish.
Add a Little Heat
If you like a bit of spice, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce. It won’t make the dish spicy but will enhance the overall flavor.
Variations on Homemade Mac n Cheese
Bacon Mac n Cheese
Crispy bacon crumbles add a savory, smoky element to your mac n cheese. Cook and crumble 6-8 slices of bacon and stir them into the cheese sauce before adding the pasta.
Lobster Mac n Cheese
For a luxurious twist, add cooked lobster meat to your mac n cheese. This variation is perfect for special occasions. Stir in the lobster meat just before transferring the mac n cheese to the baking dish.
Buffalo Chicken Mac n Cheese
Combine the flavors of buffalo chicken wings with mac n cheese by adding shredded cooked chicken and a few tablespoons of buffalo sauce to the cheese sauce. Top with crumbled blue cheese before baking.
Broccoli Mac n Cheese
Add a nutritious twist by mixing in steamed broccoli florets. Stir them into the cheese sauce along with the pasta for a mac n cheese that’s both creamy and wholesome.
Truffle Mac n Cheese
For an upscale version, add a drizzle of truffle oil to the cheese sauce. The earthy flavor of truffle oil pairs beautifully with the richness of the cheese, creating a gourmet mac n cheese.
Health Benefits of Homemade Mac n Cheese
While mac n cheese is often considered indulgent, making it at home allows you to control the ingredients and portion sizes, making it a healthier option compared to store-bought versions.
Rich in Calcium
Cheese is an excellent source of calcium, which is essential for strong bones and teeth. Whole milk and cheese also provide Vitamin D, which helps the body absorb calcium more effectively.
Protein-Packed
With cheese, milk, and sometimes added proteins like chicken or lobster, homemade mac n cheese can be a good source of protein, which is important for muscle repair and overall health.
Customizable Nutritional Content
By adding vegetables like broccoli or spinach, you can increase the fiber and nutrient content of your mac n cheese. You can also use whole-grain pasta for added fiber and nutrients.
Common Mistakes to Avoid
Using Low-Fat Cheese
Low-fat cheeses often don’t melt as well and can result in a grainy sauce. For the best texture and flavor, stick to full-fat cheeses.
Overheating the Cheese Sauce
If the cheese sauce gets too hot, it can become grainy or separate. Always melt the cheese over low heat and stir constantly to keep the sauce smooth and creamy.
Skipping the Roux
The roux is what thickens the sauce and gives it a smooth, velvety texture. Skipping this step can result in a runny, uneven sauce.
Not Enough Sauce
The pasta will absorb some of the sauce as it bakes, so it’s important to make a generous amount of cheese sauce. This ensures that your mac n cheese remains creamy and doesn’t dry out.
Conclusion
Homemade mac n cheese is a dish that never fails to impress. Whether you’re making it for a cozy family dinner or a holiday feast, it’s sure to be a hit. By following this recipe, you’ll create a creamy, cheesy, and utterly satisfying dish that’s far superior to anything that comes from a box. So grab your ingredients, roll up your sleeves, and get ready to make the ultimate comfort food—one that’s full of love and flavor.
FAQs
Q1: Can I make mac n cheese ahead of time?
Yes, you can prepare the mac n cheese up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding an extra 10 minutes to the baking time if coming straight from the fridge.
Q2: How do I store leftovers?
Store leftover mac n cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to keep it creamy.
Q3: Can I freeze mac n cheese?
Absolutely! Mac n cheese can be frozen before or after baking. To freeze, wrap the dish tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before baking or reheating.
Q4: What can I add to mac n cheese to make it healthier?
You can add steamed vegetables like broccoli, spinach, or cauliflower to increase the nutritional value. Using whole-grain pasta or reducing the amount of cheese can also make it a bit healthier.
Q5: Can I use a different type of pasta?
Yes, while elbow macaroni is traditional, you can use any pasta shape you like. Shells, cavatappi, or penne work well and hold onto the cheese sauce nicely.
Homemade Mac n Cheese Recipe
Macaroni and cheese, affectionately known as mac n cheese, is the ultimate comfort food. Its creamy, cheesy goodness has the power to bring back childhood memories and warm your soul on a cold day. While boxed mac n cheese might be a quick fix, nothing compares to the rich flavor and creamy texture of a homemade version. If you've been looking to elevate your mac n cheese game, this is the recipe for you. It's not just about melting some cheese into pasta; it's about creating a luscious, velvety sauce that clings to every nook and cranny of your noodles, delivering a perfect bite every time.
Ingredients
- 1 pound dry macaroni pasta
- 8 tablespoons butter (1 stick)
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups Half and Half
- 1/2 teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon garlic powder
- 1/2 teaspoon dried mustard
- 3 cups Sharp Cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup White Cheddar cheese, shredded
- Topping
- 1/2 cup panko
- 3 tablespoons butter melted
- 1/4 teaspoon seasoned salt
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 (3 Qt) baking dish with cooking spray or melted butter and set aside.
In a small bowl, mix the topping ingredients and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until almost al dente (about 2 minutes less than the cooking time indicated on the package). Drain, transfer the pasta to a large bowl and drizzle it with a little bit of olive oil (or butter) to keep the pasta from sticking. Toss to coat.
In a large saucepan over medium high heat, melt the butter (do not allow it to brown). Sprinkle in the flour and whisk to combine. Continue to cook, stirring for about 1 minute. Whisking constantly, slowly pour in the milk in a thin, steady stream then, slowly pour the half and half whisking until combined and smooth.
Whisk in the black pepper, pinch of nutmeg, garlic powder and ground mustard and heat, stirring, until sauce comes to a simmer and begins to thicken.This will take about 6 – 8 minutes. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger. Then you know the sauce is ready.
Reduce the heat to low and working in increments, add the cheddar cheese stirring until well combined and completely melted. Add the Gruyere cheese and mix well. The sauce should be smooth and creamy. Remove from the stove.
Pour the cheese sauce into the cooked pasta and mix until evenly coated. Add the White Cheddar cheese and mix well. Season with salt and pepper to taste.
Pour the cheesy pasta into the baking dish and smooth the top into an even layer. Sprinkle the panko topping and bake for 20 minutes. If the top is not golden enough, place the baking dish under the broiler for 2-3 minutes. Keep an eye on it.
Remove from the oven and let it sit for 10 minutes before serving.