My kid loves cheese. Her favorite snack is Parmigiano Reggiano, and she could go through an entire $20 block a week (not that I let her). She is a pretty picky eater, so I have a hard time finding meals that she will actually eat. One of her long-standing favorite meals is macaroni and cheese.
When I have a busy week, I will occasionally buy her Annie’s Organics Mac and Cheese, but I do like to make food from scratch, as much as possible. I love to whip up a homemade macaroni and cheese recipe when I can find the time!
If you’re used to the box version, you’re in for a treat! This homemade macaroni and cheese recipe is rich, ooey gooey and scrumptious.
Homemade Macaroni and Cheese Recipe
- 2 cups macaroni noodles (I used these)
- 4 tbsp butter
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp ground mustard
- 2.5 cups milk (we use whole)
- 1.5 cups sharp cheddar cheese
- 1.5 cups mild cheddar cheese
Preheat oven to 375 degrees.
Boil pasta according to package directions, until al dente. Remove from heat, and set aside.
In a pan, melt butter over medium heat. Add in flour and seasoning, and quickly mix together with a whisk. Continue cooking, stirring constantly for another 3 or so minutes, to lightly brown the flour mixture. Slowly pour in milk, 1/2 a cup at a time, whisking after each addition. Once the milk is incorporated, and no more lumps are in the mix, remove from heat and add 1 cup of each cheese, 1/2 a cup at a time, until all melted and mixed.
Pour macaroni into a greased dish, then pour cheese sauce on top and mix together. Add remaining cheese on top, and bake for 25-30 minutes, until cheese on top is melted and starting to brown.
If you want a nice golden brown and slightly crunchy crust, turn the oven to broil during the last minute of baking. Just keep a close eye on it!
Looking for other homemade classics?
Do you make mac and cheese homemade or from the box?
*This recipe, and many other great ones, is linked up to Old Fashioned Recipe Exchange. Check it out!
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