This is hands down, the best home made Mac & Cheese that I have ever tried. I came up with this recipe in an attempt to make yummy home made Mac & Cheese because it’s currently my 5 year old’s favorite food and I didn’t want to keep making it from the box. I made some last week when our friends were over for dinner and it was a big hit! I have never seen anyone eat as much Mac & Cheese as my friend’s husband did! That is the best compliment a chef can get, when all the food gets devoured! They said it was the cheesiest and best Mac & Cheese they have ever eaten. Not oily, and extra cheesy. I wasn’t shy with the cheese that’s for sure and that is the secret behind this recipe, 2 blocks of a good sharp cheddar cheese, 1 small (4 oz) block Velveta cheese (optional) and a good brand of macaroni. This dish will be a big hit for sure and it’s so easy to make. I hope you love it, just as much as my family and friends do! I am posting now in time for Christmas, as it has been requested. I know this will definitely be a dish I have on all my Holiday tables from now on.
The Best Home Made Mac & Cheese {1 Big casserole dish, 4-8 servings}
Ingredients:
- 1 Box of “Elbows” macaroni
- 2 (8 oz) Blocks of Sharp Cheddar Cheese (Grated in separate bowls)
- 1 block (4 oz) Velveta Cheese (Optional, I use it when I have some)
- 1 Cup Milk
- 1 Stick (8 TBS) Butter, Unsalted
- 4 TBS Flour
- Salt to taste
Directions:
1) Cook the Elbows macaroni according to the package instructions. Make sure to add salt to the boiling water.
2) When Macaroni cooks through, drain out the water from pot, and add 4 TBS of butter to the macaroni. Mix well and set aside.
3) In a small saucepan, melt 4 TBS (1/2 stick) of butter on Medium heat (I did 6). Slowly add in 4 TBS of flour, and whisk together with the butter to make a thick sauce. When the flour is well incorporated into the butter and the thick sauce starts bubbling, add 1 Cup of milk.
4) When the Milk heats up, almost boiling but not yet, add 1 shredded block of sharp cheddar cheese a little bit at a time. Whisking to make a cheesy sauce consistency. If you are using Velveta cheese, add it to the pot of cheddar cheese now and incorporate into the cheesy mixture. Turn heat off. Mix the cheese sauce with a spoon.
5) Transfer the cooked macaroni into a casserole dish. Pour the cheese sauce all over the macaroni and gently mix. Sprinkle 1/2 block of shredded sharp cheddar cheese on top of the macaroni. Cover with foil. Bake on 350 Degrees for 15 minutes, right before serving. Optionally, you can transfer mac and cheese to a crock pot, mix, and keep on warm until ready to serve (and sprinkle more cheese on top when done).
6) Take Mac & Cheese out of the oven, remove foil, sprinkle the other 1/2 block of shredded sharp cheddar cheese all over top of macaroni and stick back in the oven (or add to crock pot) for a few mins to melt all over the top. Enjoy!
Yum! Look at that cheesy goodness!!!
