My kids could eat macaroni and cheese for every meal and be very happy people. While it is tempting to reach for the box, homemade mac and cheese is very easy to make. It can be done in about the same amount of time and you can’t even compare the taste difference. Macaroni and cheese made from scratch has a creaminess that is out of this world, and with just a little bit of seasoning, the best flavor. You can find all the measurements and directions at the bottom of the post and lots of my tips and tricks in the body of the post.
How to Make Mac and Cheese
It is easy to make mac and cheese from scratch. Here is the brief overview so you can see how quickly these steps bring it all together.
Adding Flour to Mac and Cheese
In this version of macaroni and cheese we start with a roux. A roux is a thickening agent made with flour and fat – in this case that fat is butter. In other recipes, you can use other fats, like bacon in my New England Clam Chowder. The roux is the start of the cream sauce. In order for your recipe to turn out just as perfectly as you want it to, make sure to follow the steps in the recipe and really cook the flour and butter together before slowly adding the liquid. If you skip over this step, you can end up with a recipe that is grainy or tastes like flour.
What is Half and Half?
Half and half is something that my international readers often wonder about. It is made from combining heavy cream and whole milk. It is literally half of one and half of the other. If you can’t find half and half, you could also make this recipe with 2 cups whole milk and 1/2 a cup heavy cream.
Cooking Pasta
Boiling noodles sounds as straight forward as it comes. That said, there are a few tips that can make a huge difference in a pasta based meal.
Use enough water. A whole pound of pasta needs at least 4 quarts of water. Bring the pot to a roaring boil before adding noodles. You want to see big giant bubbles consistently before adding the pasta.Salt the water. Add 2 teaspoons of kosher salt to the water to season the noodles. It brings out the flavors of the whole dish.Set a timer. Pasta boxes always give you the length of time it will take to cook that particular noodle. Set a timer for the bottom end of that time range and check the noodles at that point. Nothing is worse than an over cooked noodle.Drain immediately. As soon as the pasta is done (when you can bite it and it still has a little give to it), drain the pasta.
Using Block Cheese
I know you always hear me saying to shred your cheese from a block rather than buying pre shredded. That could not be more true here. When cheese is in the title of a recipe, you know it is important. Cheese shredded from a block melts much better. Since we are making a melty cheese sauce, you will definitely want what melts best. This is a quick recipe, even when you take the time to shred your own cheese.
What Cheese to Use in Macaroni and Cheese
Since we are making a classic mac and cheese recipe, I went with mild cheddar. It is a great melting cheese and works perfectly in the cheese sauce here. Some other cheeses that melt really well in sauces and will elevate this recipe a little are:
GruyereHavartiFontina
Leftovers
Left over mac and cheese should be stored in an airtight container in the refrigerator for 3 to 4 days. Always use your best judgement when eating leftovers; if it smells off, error on the side of tossing it.
How to Reheat Leftover Mac and Cheese
These reheating methods work very well to keep the macaroni and cheese from separating.
Reheating on the Stovetop
Reheating in the Oven
What to Serve with Easy Mac and Cheese
With a recipe as quick as this, we want side dishes that are going to be ready at the same time. A simple salad would be great with this, but some additional items could be:
Parmesan Roasted Broccoli: Done in 30 minutes.Creamy Cucumber Salad: Done in 15 minutes.Broccoli Cauliflower Salad: Done in 25 minutes.Roasted Root Vegetables: Done in 35 minutes.
If you make this best mac and cheese recipe, leave me a comment and let me know what you think!
