Easy Homemade Mac and Cheese
Good homemade mac and cheese has become a family staple. My sons have always loved it. Those boys will still finish it off whether it’s baked, thrown together in a pot, or the blue box kind that I grew up with. I’m a working mom so I need to have dinner put together fairly quickly after work and came up with an efficient but tasty way of making it all come together. I’ve also made variations of this mac and cheese recipe at different socioeconomic levels in my lifetime, so feel free to scroll right to the recipe or read on for variations.
The Cheese
This is what it’s all about isn’t it. The base of a great mac and cheese starts with cheddar and gruyere for me. If you can, take the time to shred the cheese from a block instead of buying the bag of shredded cheese. Pre-shredded cheese is coated with an anti-clumping agent that is great when you need it for taco night, but makes melting it a pain. I use this KitchenAid shredder attachment.
Gruyere cheese is expensive. There’s no real way around that. I buy a big block of it and nice white cheddar when I’m making this for social events, but tend to reduce it by half and use extra cheddar when it’s just for the family. If it’s not in your budget to buy eight dollar blocks of cheese right now, that’s okay. You can still do this. Substitute the gruyere for a sharp cheddar or other strong cheese. It will still taste great.
The Noodles
Elbow pasta is so often called macaroni that it feels weird to use anything else. I have a strong preference for shell noodles. Our family is a pretty even split for preferences and I’ve made it successfully both ways. Use what your family likes best, what’s affordable, and what works for you.
Toppings and Mix-Ins for Mac and Cheese
- This is endless.
- Mix in leftover shredded or ground proteins
- Make a lobster mac
- Top it with bacon
- Stir in finely-diced broccoli
- Or any combination of the above
Baking Mac and Cheese is Best
This recipe works best if you take the time to bake it. If you’re in a hurry, you can serve it right from the pot. Just fully cook the noodles during the boil phase instead. These photos are in a nice ceramic dish but I make it in a simple Pyrex glass one sometimes too (since it’s my only one with a lid). You can use a disposable foil pan for gatherings. Just make sure you bake it on top of something sturdy like a baking sheet.
Easy Homemade Mac and Cheese
Ingredients
- 2 Cups Shredded Cheddar Cheese
- 1 3/4 Cups Milk
- 1 Cup Shredded Gruyere Cheese
- 1 Quart Heavy Cream
- 1/2 Cup Butter
- 1/2 Cup AP Flour
- 2 Tbsp Seasoned Salt
- 2 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Smoked Paprika
- 1 tsp Black Pepper
- 1 box Noodles
- Optional Toppings
Method
- Boil the noodles around 75% of the way to done. Drain and set them aside.
- Shred your cheese and set it aside.
- Preheat the oven to 375F.
- Melt the butter in a pot big enough for all ingredients and whisk in the flour until fully combined.
- Add in the heavy cream and milk, continuing to whisk. Cook over medium heat until the mixture has reduced and thickened (about the consistency of sweetened condensed milk).
- Turn off the heat and add the spices, stirring to combine.
- Add 3/4 of your shredded cheese and stir until it is completely melted. Retain the rest of your cheese for the top.
- Add the noodles to your pot of sauce and stir to combine. Pour the entire mixture into a casserole dish and top with cheese and any optional toppings.
- Bake in the oven for 35 minutes. For a crispier top, finish with a five minute broil.
