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
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!
Ingredients
- 14 oz (400 g) Macaroni
- 1 cup (115 g) Cheddar cheese grated
- ¾ cup (85 g) Gruyere cheese grated
- ¾ cup (85 g) Mozzarella cheese grated
- 4 tablespoons (30 g) Flour
- 4 tablespoons (60 g) Butter
- 4 cups (1 L) Milk
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Nutmeg
Instructions
- Preheat oven to 360F (180C).
- In a large bowl combine all the cheeses and set aside.
- Heat large pot of salted water, cook the macaroni to al dente (1-2 minutes less then package instructions).
- 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.
- 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.
- Drain the pasta and add to the sauce.
- 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.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
Nutrition
Calories: 586kcalCarbohydrates: 63gProtein: 27gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 74mgSodium: 950mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 972IUVitamin C: 0.002mgCalcium: 613mgIron: 1mg
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
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.