Tired of that plain old boxed mac and cheese? This best-ever homemade mac and cheese recipe is the ultimate comfort food & is sure to be your new favorite!
Mmmmmm…is there any comfort food quite as, well, comforting, as homemade mac & cheese? Sure, it’s a little more effort than, say, that stuff in the blue, but oh man, is it worth the extra time!
The best part about this recipe is that it will either feed a crowd or make enough to freeze half of it for an easy meal later. Twice the reward for the same amount of work? I’ll take it!
Step 1: Shred cheese into bowl; set aside.
Step 2: Bring large pot of water to a boil; add pasta and cook until just barely al dente, 6-7 minutes. Do not overcook!
Step 4: In medium saucepan, melt 5 tablespoons butter over medium heat. Whisk in flour to make a roux. Stir for 30 seconds more.
Step 5: Slowly add one can of evaporated milk, whisking constantly, until mixture begins to bubble and thicken. Add second can of evaporated milk, whisking constantly, until mixture again begins to bubble and thicken.
Step 6: Add heavy cream, dried mustard, cayenne pepper, black pepper and salt, whisking constantly. Bring mixture to just boiling, then reduce heat and simmer for 30 more seconds.
Step 7: Remove from heat and quickly stir in cheeses until cheese is completely melted.
Step 8: Place pasta back in pot. Pour in cheese sauce and mix well.
Step 9: Spoon mac and cheese into casserole dish or dishes. If you plan on freezing one, wrap it tightly with plastic wrap, label and place in freezer.
Step 10: Sprinkle noodles with bread crumbs, then drizzle with melted butter. Bake at 400ºF for approximately 20 minutes, until crumbs are golden brown.
Add heavy cream, dried mustard, cayenne pepper, black pepper and salt, whisking constantly. Bring mixture to just boiling, then reduce heat and simmer for 30 more seconds.
Spoon mac and cheese into casserole dish or dishes. If you plan on freezing one, wrap it tightly with plastic wrap, label and place in freezer.
Sprinkle noodles with bread crumbs, then drizzle with melted butter. Bake at 400ºF for approximately 20 minutes, until crumbs are golden brown.
Number of servings (yield): 12
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View Comments
Can I cook, refrigerate and then bake later?
Yes Deidre you can cook pasta and then refrigerate and bake at a later time. It might just cause the mac and cheese to not be as creamy.
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Is cooking the same after freezing it? Does it need to thaw? Same cooking time? Put the bread crumbs on top with butter like usual?
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Made this for dinner last night, came out so delicious. Added a touch of cumin. Kudos to the creator of this recipe!
My family owns a pizzeria, and we have the best kids working for us, all between 18 and 30. They come to our house on Saturday nights to eat after we close sometimes, and this is what they want me to make every time. It really is the best EVER!!!