The Best Macaroni and Cheese Recipe
Learn how to make the best homemade mac and cheese. This recipe is super creamy,super cheesy, rich and so delicious! A real comfort food as real macaroni and cheese should be!
The Best Macaroni and Cheese Recipe
Ingredients
- 14 oz 400g macaroni
- 1 cup 115g Cheddar cheese
- ¾ cup 85g Gruyere cheese
- ¾ cup 85g Mozzarella cheese
- 4 tablespoons 30g Flour
- 4 tablespoons 60g Butter
- 4 cups 1L Milk
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Nutmeg
Instructions
- DIRECTIONS1. Preheat oven to 360F (180C). 2. In a large bowl combine all the cheeses and set aside. 3. Heat large pot of salted water, cook the macaroni to al dente (1-2 minutes less then package instructions). 4. While the pasta is cooking make the sauce: In a large pot, melt the butter, add flour and whisk over medium-low heat. Cook for a couple of minutes, whisking constantly. Gradually add the milk and whisk until smooth. Cook until slightly thickens, about 5-6 minutes. 5. Gradually add 3/4 of the cheeses to the sauce and whisk until melted after each addition. Season with salt and pepper and mix. If you want to add more additions like bacon, herbs or spices, now it’s the time. 6. Drain the pasta and add to the sauce. 7. Transfer to a 12-inch (30cm) round baking dish, sprinkle the remaining 1/4 of the cheese and bake for 20-25 minutes or until golden and bubbly. Notes:
- Serve warm
- You can use any type of cheese that you like
- This is pretty basic version of mac & cheese but you can add topping like bacon, herbs and spices.
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This is great!!!!
Thank you! its time to ditch the kraft and make home made
My followed the recipe perfectly however the sauce was still too runny. next time ill use less milk.
it probably wasn’t thick enough but was it good.
The recipe says to use 4 tbsp of butter. Is that salted or non-salted butter?
I would say non salted, then salt the mixture as you go, but it may be a trial and error, depending on how salty the cheese you use is.
Can this be made the day before?
I’ve found it’s best served the day it was made, but for sure it’s still great the next day.