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The Best Macaroni and Cheese Recipe

The Best Macaroni and Cheese Recipe

2019-02-07
4 Stars (185 Voters)
...
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!
DIFFICULTY
Easy
YIELDS
6
PREP TIME
45 Minutes
WORK TIME
15 Minutes
RECIPE CUISINE
American
INGREDIENTS FOR YIELDS
  • 14oz (400g) macaroni
  • 1 cup (115g) Cheddar cheese
  • 3/4 cup (85g) Gruyere cheese
  • 3/4 cup (85g) Mozzarella cheese
  • 4 tablespoons (30g) Flour
  • 4 tablespoons (60g) Butter
  • 4 cups (1L) Milk
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Nutmeg
DIRECTIONS

1. 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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COMMENTS (8)
  • B
    Bre
    5/26/2019

    This is great!!!!

    Reply
  • S
    S Wood
    11/23/2019

    Thank you! its time to ditch the kraft and make home made

    Reply
  • D
    D THOMAS
    12/14/2019

    My followed the recipe perfectly however the sauce was still too runny. next time ill use less milk.

    Reply
  • a
    anonymous
    11/24/2020

    it probably wasn't thick enough but was it good.

    Reply
  • A
    Anthony Yan
    11/25/2020

    The recipe says to use 4 tbsp of butter. Is that salted or non-salted butter?

    Reply
  • C
    Carl Youngblood
    2/9/2021

    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.

    Reply
  • C
    Carla
    12/19/2021

    Can this be made the day before?

    Reply
  • C
    Charlie
    9/24/2022

    I’ve found it’s best served the day it was made, but for sure it’s still great the next day.

    Reply
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