Mac and cheese is the holy grail of foods in our house. We love it so much we make this dish a few times a month! I love to try different variations, from classic to chili mac to burger mac to tortellini mac (yes, we've done it!). My husband and I love experimenting with new variations on this delicious classic.
Growing up mac and cheese was a staple in both my husband and my homes. My mom always says I preferred blue box mac and cheese as a kid, but I have the fondest memories of us making homemade macaroni and cheese together on the stove top. I loved dropping the sliced cheeses into the saucepan to make the cheese sauce.
As an adult, I am so thankful my mom shared how to make mac cheese from scratch. This dish brings a sense of comfort and joy. And it's really not that hard! If you've never made mac and cheese before, or if you're looking for a go-to recipe, then look no further.
Ingredients to Make the Ultimate Mac and Cheese Recipe
1 box of your choice noodles (elbows are our go-to)
2 cups 2% milk
1 5 oz bag of Parmesan cheese
4 tbs butter
1/2 cup all-purpose flour
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
How to Make the Ultimate Mac and Cheese
Bring a large pot of water to boil. Once the water is boiling, salt the water and add the pasta. Cook to al-dente, usually about 9 minutes, but will vary based on your pasta type.
In a smaller saucepan, melt 4 tbs butter. This can be salted or unsalted butter. It doesn't really matter.
Once the butter is melted, mix in 1 tsp each of salt, black pepper, garlic powder, and onion powder. Stir so that it's well mixed.
Next add in 1/2 cup all purpose flour. Stir until well mixed. This will create a paste like mixture in the sauce pan.
Then add in 2 cups 2% milk. Mix well so that the paste and milk are combined. Bring this mixture to a boil, stirring regularly.
Once the milk mixture is boiling, turn the burner down to low. The mixture will start to thicken. Add your desired shredded cheeses and mix constantly. The cheese will start to melt and the mixture will start to thicken. It is important to constantly stur the cheese sauce so that it doesn't burn in the saucepan.
Once the pasta is cooked, drain the water and add the pasta back into the large pot. After all of the cheese has melted, pour the cheese sauce over the pasta mixture.
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