Homemade Mac and Cheese

This creamy homemade mac and cheese has been my secret weapon for family gatherings and potlucks for years. With its perfectly melted cheese sauce coating every bite of pasta, this dish delivers that classic comfort food experience we all crave but with a homemade touch that puts boxed versions to shame.

I first made this recipe during a particularly busy holiday season when I needed something foolproof that would please everyone. Years later, my family still chooses this mac and cheese over anything else when they get to request special dinner options.

Ingredients

• Elbow macaroni or shells: provides the perfect vehicle for catching all that delicious cheese sauce in their ridges and hollows
• Sharp cheddar cheese: delivers that classic rich flavor and beautiful golden color that defines great mac and cheese
• Sharp white cheddar: adds complexity and a slight tanginess that elevates this dish beyond ordinary versions
• Unsalted butter: creates the base for the roux allowing you to control the salt level yourself
• All purpose flour: works with butter to create the roux that thickens your sauce to the perfect consistency
• Milk: creates the creamy base choose whole milk for maximum richness or low fat for a slightly lighter version
• Salt, pepper, paprika, and garlic powder: this perfect seasoning blend enhances the cheese flavors without overwhelming them

Step-by-Step Instructions

Prepare Your Baking Dish:

Thoroughly grease a 9x13 inch baking dish with butter or cooking spray making sure to cover all corners and sides. Preheat your oven to exactly 375°F ensuring it has time to fully reach temperature before baking begins.

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Cook your pasta precisely according to package directions for al dente texture. This is critical as the pasta will continue cooking in the oven. Drain thoroughly but do not rinse as the starch helps the sauce adhere.

Prepare the Cheese Mixture:

Combine both shredded cheeses in a medium bowl tossing them together until fully integrated. This allows for even melting and distribution of both cheese flavors throughout the final dish.

Create the Roux:

Melt butter in a medium saucepan over medium heat watching carefully until completely liquefied. Immediately whisk in flour continuously for 1 to 2 minutes until the mixture turns light golden brown and smells slightly nutty. This cooking process eliminates the raw flour taste.

Make the Cheese Sauce:

Gradually pour in the milk while whisking constantly to prevent lumps from forming. Continue cooking and whisking frequently for about 5 minutes until the mixture noticeably thickens and coats the back of a spoon. Remove from heat to prevent scorching.

Season and Add Cheese:

Whisk in salt, pepper, paprika, and garlic powder until completely incorporated. Gradually add half of your cheese mixture stirring until completely melted and smooth. The sauce should be velvety and cohesive without any graininess.

Combine Pasta and Sauce:

Pour your completed cheese sauce over the drained pasta in its cooking pot. Fold gently but thoroughly with a spatula ensuring every piece of pasta is evenly coated with the luscious cheese sauce.

Layer in Baking Dish:

Add half of the pasta mixture to your prepared baking dish spreading it evenly. Sprinkle one third of your remaining cheese over this layer. Top with remaining pasta mixture creating an even surface and finally crown with all remaining cheese for that perfect golden crust.

Bake to Perfection:

Place in preheated oven and bake uncovered for 15 to 20 minutes watching for the edges to bubble and the top to turn beautifully golden with patches of brown. The cheese should be completely melted and beginning to form a light crust.

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The combination of two different sharp cheddars is what truly makes this recipe special. I discovered this trick after years of experimenting with different cheese combinations. The regular sharp cheddar provides that classic flavor and color everyone expects, while the white cheddar adds complexity that keeps people coming back for seconds.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can use any short pasta shape such as penne, rigatoni, or cavatappi instead of elbow macaroni or shells.

→ What type of cheese works best?

Sharp cheddar cheese is recommended for its bold flavor, but you can mix in other cheese varieties like Gouda or mozzarella for added depth.

→ Can this dish be made ahead of time?

Yes, you can assemble the dish up to a day ahead, cover and refrigerate it, then bake when ready. Add 10 minutes to the bake time to ensure it's warmed through.

→ How do I prevent the cheese sauce from curdling?

Make sure to cook the sauce over medium heat and whisk constantly to prevent overheating the dairy, which can cause curdling.

→ What can I serve with mac and cheese?

Serve it alongside roasted vegetables, a green salad, or as a comforting side dish with grilled chicken or meatloaf.