- How To Make Homemade Cheese Sauce For Mac And Cheese
- How To Make The Best Cheese For Mac And Cheese
- How To Make Creamy Cheese For Mac And Cheese
- How To Make Cheese For Mac And Cheese Casserole
Baked macaroni and cheese doesn’t have to be complicated with layers of ingredients to be the soul-warming food you crave. This homemade baked macaroni and cheese is my most favorite and has pleased crowds, small families, kids and picky eaters alike–give it a try and you’ll see why.
For the macaroni and cheese: 1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta. 4 tablespoons unsalted butter. ¼ cup all-purpose flour. 4 cups whole milk. 1 clove garlic, finely grated. 1 teaspoon smoked or hot. Turning Powdered Cheddar Cheese into Dinner 1 1/4 cups powdered cheddar cheese: Plus 1/2 teaspoon kosher salt (optional), stirred into the milk. 1 cup milk: Use whole or 2% milk for the creamiest result. 1 pound pasta of choice: Cook until al dente, drain, return to the pot, and mix with butter. To make Sloppy Joe macaroni and cheese, all you really need is leftover Sloppy Joes! If you’ve made 15-Minutes Sloppy Joes, stir the leftovers into your basic macaroni and cheese from a box. This is awesome, and a great hack if you don’t quite have enough meat left for an entire second meal. Homemade macaroni and cheese is a filling and delicious dish which can be made in large quantities for parties and family gatherings. This dish can be served warm or at room temperature as a main course or as a hearty side dish.
Jump to RecipeSometimes you buy that glowing yellow macaroni in the box. Your kids like it, but it glows like the kryptonite they used in the old Christoper Reeve Superman movies.
That’s not normal people.
How To Make Homemade Cheese Sauce For Mac And Cheese
And I hate to break it to you, but there’s nothing real in that box either.
I hate feeding it to my kids and I dare say that you hate it too. But I can also guess you don’t know many other alternatives. Sure, you can get a box of Velveeta and melt that over some noodles. That works too, but that stuff doesn’t even need to be refrigerated. Gwent for mac. It’s mystery cheese.
So if you’re looking for the real deal, the old school baked macaroni and cheese the way your grandma might have made it–this is it.
And just so you know, aside from the baking, this easy macaroni and cheese took 15 minutes and only two pans to make. One for boiling the pasta and (affiliate link)a good enameled cast iron pan for the sauce and the baking cuts down on dishes. So yes, even you can make this on a week night.
Can I make this macaroni and cheese ahead and bake it when I’m ready?
Yes you sure can. Just let it cool down, put some plastic wrap right against the surface of the mac and cheese (to keep it from forming a skin) and stick it in the fridge. If you have a few minutes to bring it out and let it warm slightly before you bake it, do that. But if you can’t, just bake it till the center is hot and the edges are bubbling.
Can I freeze macaroni and cheese?
I get asked that a lot and my answer is always no. As the pasta and cheese sauce sit, it will thicken and when you thaw it and bake it, the creamy consistency is just gone. It’s thick and gloppy. Plus if you freeze it and it’s still a bit warm, water crystals will form and then thaw into your dish and could make it separate when you bake it. Besides, it’s so fast to make, there’s not really a reason to freeze your macaroni and cheese.
Tips for the best macaroni and cheese you’ll ever eat
Feel like you may still need some help? If you have time, jump over to this post for the juicy details: 18 Secrets to the Richest, Creamiest Mac and Cheese You’ll Ever Eat or focus on these tips:
–Never stop stirring your milk once it hits the pan. If your skillet is too hot or you walk away and for a minute you could scorch the white sauce and it will curdle. It doesn’t really hurt the taste, but it will look sort of clumpy. Some readers have called it “grainy”. It only takes 5 minutes. Just hang out and stir until that sauce is thick enough to coat the back of your spoon.
–Use good cheese in your baked macaroni and cheese. That means avoiding bagged, pre-shredded cheeses because they contain cellulose (an anti-caking agent) that can in some cases cause your cheese not to melt as it should. -And speaking of cheese, you have so many options! My favorite is sharp cheddar and Swiss.
-Try to choose a melting cheese and a flavor cheesefor the best flavor and texture in your baked macaroni and cheese.
–Do taste as you go. Taste your cheese sauce before you add your pasta. Is it bland? That can be because of the cheese you used or even the kind of salt you seasoned with. If it doesn’t have enough flavor, add a pinch more salt, stir it in and taste it again until it suits you.
-Feel free to add more pasta if you want to. Some people say that this recipe doesn’t have enough noodles in it, but I’ve never had that problem. And yes, you should cook your pasta before adding it to the cheese sauce.
Do I have to bake my macaroni and cheese?
Not if you don’t want to. You can actually eat it right from the pan or just stick it under the broiler for a few minutes to brown the top if you’d rather. It works just as well and is a great shortcut when you are running low on time.
How can I dress up my macaroni and cheese?
This baked macaroni and cheese may be the most versatile dish ever. Add in some red pepper for kick, any cheeses you like (Fontina is glorious in here), add veggies like broccoli and chopped chicken and it’s a one-dish meal even. Or BACON. Hello. Yeah. Apps for mac. https://forevernew730.weebly.com/cac-for-mac.html. Make some garlic bread crumbs for the top if you want some crunch and throw those on. It’s really endless.
What should I serve with my macaroni and cheese?
Avoid the temptation to make more starchy foods (like potatoes) with your mac and cheese. Instead, try:
Watch me make the full recipe on YouTube.
Other macaroni and cheese recipes you’ll want to devour:
Baked Macaroni and Cheese
A traditional mac and cheese. Bake it with your favorite cheeses, veggies or meats for a one-dish wonder.
Cook Time: 40minutes
Servings: people
Ingredients
- 1 1/2cupsdry elbow macaronishells or cavatappi
- 3tablespoonsbutter or margarine
- 3tablespoonsall purpose flour
- 2cupsmilknot skim
- 1/2teaspooneach salt and pepper
- 2cupsof shredded cheeseI like sharp cheddar and Swiss
Instructions
- Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
- While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
- Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
- Add the milk and whisk to remove any lumps and add the salt and pepper.
- Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
- Stir in the cheese and whisk until smooth and melted. Turn off the heat.
- When the pasta is almost done but still firm, drain it and add to the sauce.
- Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8×8 pan works pretty well) 20-25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.
Notes
The thinner the dish, the less the bake time. I used a cast iron skillet and mine was done in 25 minutes. A thicker dish like a 2 quart casserole will take 40 minutes.To make ahead, cool the pasta and cheese sauce once they have been mixed together, cover with plastic wrap and chill until ready to bake. Up to two days. Bake until hot in the center and bubbling around the edges.
Nutrition
Calories: 395kcal | Carbohydrates: 33g | Protein: 16g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 514mg | Potassium: 222mg | Fiber: 1g | Sugar: 5g | Vitamin A: 685IU | Calcium: 373mg | Iron: 0.9mg
Classic Kraft blue box Mac & Cheese can be found in almost any pantry, even more so in households with kids. I didn’t really get hooked on it until college when it was put into my menu rotation ramen, canned soup, and scrambled egg sandwiches. While it is straightforward, there is still something comforting in a bowl of cheesy orange goodness and, of course, it’s easy on the wallet. Over the years I’ve learned a few tricks to making boxed mac and cheese better from adjusting the basic cooking methods to adding interesting ingredients to create more of a meal. My daughter love Kraaft Dinner so much we have Mac & Cheese Mondays.
10 Easy Ways How to Make Boxed Mac and Cheese Better
- Salt the water – One of the best things you can do for pasta is to add salt to the water. This is the only time any flavor is going to get into the noodles.
- ‘Under cook’ the pasta – The familiar Italian term is ‘al dente,’ which means to leave the texture a bit firmer. The Kraft box recommends seven and a half minutes, I go for a minute or so less. It is a bit more satisfying to eat when your teeth have something to actually chew.
- Eyeball it – Stop following the directions and live a little. Boxed mac and cheese this an easy dish for beginning cooks to learn how to adjust and substitute ingredients to suit their own taste. Personally, I like less butter and more milk in my Mac & Cheese.
- Don’t rinse the noodles – Pasta gives off a good bit of starch into the water while boiling. Don’t rinse the noodles after cooking so that they retain as much starch as possible and create a better sauce.
- Sprinkle the Herbs & Spices – Adding even just a pinch of dried dill will boost the flavor of your boxed mac and cheese. Experiment with different fresh or dried herbs to see what flavors appeal to you. Try dill, parsley, mustard powder, or even nutmeg for something new.
- Cheese it Up – Mix up something more than just the cheddar cheese powder in the box. Add grated Parmesan to amplify the flavor, shredded American or Mozzerella for a gooey mac & cheese, or get crazy and crumble some blue cheese on top.
- Add-Ins – Want to make a casserole without the extra work? Mix in some extra ingredients to your pot of mac and cheese. Try tuna & peas, diced chicken, or crumbed bacon. Make it Taco style with ground beef and beans, then top with shredded lettuce, salsa, and sour cream. Get creative with leftovers!
- Speed it up – You’d be surprised, but boxed mac and cheese can be made even quicker and with less fuss. We ran some experiments and found making our usual two boxes of Kraft Dinner in the pressure cooker shaved off three minutes (including pressurization time) and required no babysitting while boiling. Click here for my Instant Pot Mac & Cheese Instructions.
- Buy Your Own Stuff – It is amazing what you can find on Amazon. Powdered Cheddar cheese, just like in the little packet, is available in larger quantities. Order a one pound container of cheese powder and now you can use whatever sort of pasta your heart desires. This Hoosier Farms Big Daddy Mac cheese powder works well as a substitute for the Kraft mix, plus it is excellent to sprinkle on other foods like popcorn or fresh steamed veggies. Order Hoosier Hill Farm Big Daddy Mac Mix is available from Amazon.
- Mac & Cheese Patties – Turn your leftover mac & cheese into a tasty appetizer. All you need is to create a quick breading and fry it in a skillet. It’s not often we have leftover mac and cheese, so I purposely make a box just for this application.
- Ingredients: Leftover mac & cheese, flour, egg, breadcrumbs, oil for pan.
Form mac & cheese into patties. It is easier to do this when cold. If planning ahead, line an 8×8 casserole dish with parchment paper and spread the mac & cheese evenly, then just cut into squares when ready to cook. These can also be made into golf ball size pieces as an appetizer. - Crack egg into bowl and beat. Season flour with salt & pepper and put on plate. Do the same for breadcrumbs.
- Dust patty with flour, then dip in egg mixture, then into breadcrumbs to coat. Let rest a few minutes on a cookie rack.
- Heat oil in skillet over medium-high heat. Place patties in skillet and cook until golden brown on both sides.
How To Make The Best Cheese For Mac And Cheese
How To Make Boxed Mac and Cheese Better
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