A Recipe For Homemade Macaroni And Cheese

Bake Or Pan Fry Options:

Its ok if you dont have an air fryer. I cant tell you how much I love mine, so I highly recommend getting one someday! These delicious mac and cheese balls are great baked or pan-fried! Follow the instructions below if you dont have an air fryertheyll be just as yummy!

• Bake: Line a baking sheet with parchment paper and heat your oven to 425 degrees Fahrenheit. Place the coated mac and cheese balls on the pan and spray the balls with olive oil cooking spray. Bake for about 8-10 minutes. Flip the balls over, spray with additional olive oil spray and bake for 5-10 minutes, or until browned and golden.
• Pan-Fried: Heat a large skillet to medium-high heat. Add some canola oil and heat until nice and hot. Add the coated mac and cheese balls to the hot skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

Easy Homemade Mac And Cheese

This Easy Homemade Mac and Cheese Recipe is made with 8 ingredients in 15 minutes on the stovetop ! Time to ditch the boxed mac and cheese for this irresistibly creamy, smooth & cheesy homemade recipe!

I have six kids and a husband with a taste palate of a 12-year-old-boy, which means we eat a lot of mac and cheese in our house. A lot of mac and cheese.

So naturally I created this easy homemade mac and cheese recipe so that we could consume less of the boxed varieties. Because I really care about feeding my family healthy meals that they actually enjoy! And did I mention that they love mac and cheese?!

Once you taste this homemade mac and cheese you and your family will say “goodbye” to powdered cheese forever, and say “hello” to this creamy dreamy real-cheese version again and again!

This homemade mac and cheese recipe is made with only 8 ingredients in 15 minutes! That’s the same amount of time it takes to make the boxed varieties, but with no preservatives or artificial ingredients!

Extra Cheesy Homemade Mac And Cheese

I have several flavored macaroni and cheese recipes on Budget Bytes already, but I realized I didnt have one single plain, classic homemade mac and cheese recipe. Like, nothing fancy or unique, just straight up creamy, comforting, cheesy goodness! So thats what I have for you today. Its a classic stovetop macaroni and cheese recipe made with a classic roux-based cheese sauce that will satisfy all of your cheesy pasta cravings. Its amazingly delicious on its own, but Ive also included a list of fun add-ins and other ways you can customize your mac and cheese and make it unique.

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Instant Pot Mac And Cheese

The Chunky Chef03/23/2020

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This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce! Ready in about 20 minutes, its always a family favorite. Perfectly cooked, every time, and no need to babysit the pasta, or even drain it! Made with no canned milk and no Velveeta.

This Instant Pot Mac and Cheese is the perfect comfort food! Recipes like my Instant Pot Beef Barbacoa and Instant Pot Sausage Tortellini Soup are great for when you want an ultra-comforting family meal thats ready incredibly fast. This is one of my Pressure Cooker recipes youll definitely want in your recipe box!

INSTANT POT MAC AND CHEESE

Youve been asking for it, and Ive been working on it this is the Instant Pot Mac and Cheese that will make your mouth completely water, and have you reaching for seconds.

The lusciously creamy cheese sauce, enveloping every noodle so full of flavor, yet so simply made.

This mac and cheese is just as easy as making that macaroni in the blue box but is SO much better for you. No preservatives and other hard to pronounce ingredients. Just pure cheesy goodness!

When I was developing this recipe, I used cheeses that I found melted really well, and gave a good classic mac and cheese flavor, however, Ill also be detailing different cheeses you can use if you prefer another mixture.

Tips For The Best Mac & Cheese

• Freshly grated cheese dont use pre shredded. They have anti caking agents that can make the sauce grainy.

• No bloated overcooked pasta Cool macaroni slightly and lightly coat in butter. This stops the macaroni from absorbing more liquid while baking, resulting in bloated overcooked pasta and less sauce.

• To avoid lumps in your sauce, stir constantly as you slowly pour the milk in and keep stirring once the milk is all added. If necessary, switch to a whisk to get rid of stubborn little lumps!

• Plenty of sauce Because I like my Mac and Cheese saucy, not dried up so you can cut it like cake!

• Can you make Mac and Cheese ahead of time? Most recipes are not suitable for making ahead, but this recipe is! The best way is to cool pasta then toss with sauce and adding breadcrumb topping. Cool, refrigerate or freeze then bake on the day of .

• How long can Mac and Cheese stay in the fridge? Unlike most, this Macaroni Cheese recipe is good for 3 to 5 days in the fridge. Most Mac and Cheese will not keep well because theres not enough sauce so it gets absorbed by the pasta and youre left with dry, sauceless pasta.

• Freezing? Yes! Assemble, cool, do not bake, just freeze it. Thaw then on the day of, bake per Note 5 in the recipe.

• Add ins? This recipe is great as it is, but theres tons of add-in options. Add shredded chicken, sautéed onion and bell peppers/capsicum, bacon, hot sauce , dried herbs of choice.

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Best Cheese For Mac And Cheese

A combination of Gruyere and mozzarella cheese. Gruyerefor the most superior flavour with the best melting qualities for creamy sauces such as this theres no contention in my view. And mozzarella for stretch nothing does the cheese pull like a good mozzarella!

But honestly, any cheese that melts well works is excellent with Mac and Cheese, such as cheddar, tasty, Colby, Swiss, Pepper Jack, Emmental.

How To Store Leftovers

These air fryer mac and cheese balls are better fresh, but if you do have leftovers, here is how you can store them.

• In theRefrigerator: Once cooled, I recommend storing these wrapped in foil and placing them in the refrigerator for no longer than 2-3 days. If they are stored in an air-tight container, they can get soggy and soft.
• To Reheat: Place the mac and cheese balls on a baking pan, leaving them wrapped in the foil, and then put them in the oven at 325 degrees until warm in the center. When you use foil, it will help them reheat evenly. If you reheat these in the microwave, the outside will get soft instead of crunchy.

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How To Make Homemade Mac And Cheese Step By Step Photos

Start by shredding an 8oz. block of sharp cheddar. Its very important to shred the cheese yourself instead of using pre-shredded cheese. For more information on that, see the section above the recipe titled Avoid Pre-Shredded Cheese.

Next, boil 8oz. of macaroni according to the box directions . Drain the macaroni in a colander.

You can start the cheese sauce either while the macaroni is boiling, or wait until its draining and just make it in the same pot to save on dishes. Add 3 Tbsp butter, 3 Tbsp all-purpose flour, and ½ tsp onion powder to the pot.

Place the pot over medium heat and allow the butter to melt. Whisk the butter, flour, and onion powder together as the mixture begins to get bubbly and frothy. Cook and whisk for about one minute after it becomes bubbly.

Whisk 2 cups of milk into the butter and flour roux. Continue whisking as the milk begins to heat .

Allow the milk to come up to a gentle simmer, at which point it will thicken to the consistency of heavy cream or gravy. Turn the burner off at this point.

Season the sauce with ½ tsp salt and ½ tsp hot sauce, or the seasonings of your choice .

Begin adding 8oz. shredded cheddar to the pot, one handful at a time, whisking until it is completely melted before adding more. If the sauce cools down too much to continue melting the cheese, you can put it over low heat briefly, but avoid allowing the sauce to simmer again. Overheating cheese sauces will cause them to break and become grainy and oily.

Homemade Baked Mac And Cheese

There is absolutely nothing I love more than cheese. And when you add pasta to it? Fuggetaboutit.

Mac and cheese is one of those recipes that can take on so many different forms. I love it anyway I can get it but baked mac and cheese is my very favorite and Ill tell you why The topping. I use breadcrumbs for my topping occasionally, but, a Panko topped mac and cheese is just that much better.

I mix in Parmesan, butter, and paprika with the Panko so it crisps up beautifully and gets a nice golden brown color when this amazing homemade mac and cheese is baked.

Im going to be honest here. When I make mac and cheese, its the mac to cheese ratio that I am most concerned about. I love it when the mac and cheese is oeey gooey and the cheese sauce is just so creamy. GIMME.

With all this cheese going on in this macaroni and cheese recipe, I need a little help from my KitchenAid Deluxe Stand Mixer and its handy dandy Fresh Prep Slice/Shredder attachment. I picked up this beauty at Walmart this past week and I am in LOOOOOVE. I was torn between the options: SILVER | COBALT | PISTACHIO. But, when I pictured them in my kitchen, I knew I had to go with the cobalt its just stunning!

I use my stand mixer about 954 times each week. Being a food blogger and mom means Im in my kitchen a lot baking up goodies and whipping up amazing dinners like this homemade baked mac and cheese. I am always, always looking for help in the kitchen and the Kitchen Aid Deluxe Stand Mixer is the answer.

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Make The Cheese Sauce

While the macaroni is cooking, make the cheese sauce. It’s really easy but there are a few notes that we’ll go over to ensure your success!

Make a Roux

This homemade mac and cheese sauce starts with a roux. What is a roux? It’s a mixture of fat and flour that is used to create thick sauces. Start by melting the butter and then adding the dry ingredients .

Use a whisk to combine the ingredients until the mixture is homogenous . Let it cook for about 60 seconds before moving on!

Add wet ingredients.

After the roux has cooked for 60 seconds, add the milk and whisk the mixture really well. Add the sour cream or Greek yogurt and whisk again. At this point the mixture will be fairly runny. Cook over medium heat whisking every 10-15 seconds until the sauce starts to thicken.

Do NOT let this mixture boil! If you do you may end up with a mac and cheese sauce that is too thick. Once the sauce has thickened enough to stick to a spatula, turn the heat to low. Then it’s time for the next step…

Add the cheese & whisk until smooth

Add the cheese and whisk until the sauce is smooth and all the cheese is melted. This will take 1-2 minutes over low heat. At this point it is important to taste the cheese sauce and adjust the salt/garlic according to your tastes!

To Bake Or Not To Bake:

You dont have to bake the mac and cheese in this recipe. Everything gets fully cooked and is essentially ready to eat after the cheese and noodles are added. However, I love the extra gooeyness that comes when the cheese is baked and I think baking it adds a level of sophistication you just dont get without.

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How To Make A Bread Crumb Topping

Combine the following and sprinkle over your casserole before baking.

• 3/4 cup bread crumbs
• 3 tablespoons melted butter
• 1 cup sharp cheddar cheese
• 1 tablespoon parsley

This recipe makes an extra saucy creamy macaroni. Do not over-bake this recipe. You want it creamy and rich, over-baking will cause it to dry out. I find that 20 minutes is perfect in my oven, the cheese sauce will thicken slightly while standing.

Special Equipment Used In This Recipe

• Box Grater remember, the best mac starts with freshly shredded cheese!

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Post has been updated in September 2019 with new photos and additional information.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

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How To Bake Old Fashioned Macaroni And Cheese

Youll dump the whole thing into a baking dish, then top with extra cheese.

I saved most of the best cheese, the white cheddar, and yellow cheddar since they are the best melting cheese for the top of the casserole. Youll bake this whole thing until golden brown on top, 30 minutes covered, 30 minutes uncovered at 350.

Now, you may be asking, where is the crunchy topping?! While this recipe doesnt have one, you can always mix up some bread crumbs or Ritz crackers and mix with melted butter! I use this method in my Pimento Cheese Macaroni and Cheese Recipe, and its SO GOOD!

My darling grandmother gave me high praise this weekend when I served it at a family gathering. She said, This is the first version of macaroni and cheese that I like! I call that a win!

If you have leftovers, you can store them in an airtight container in the fridge for up to 7 days.

Variations Of Crock Pot Mac And Cheese

• Pasta Shapes to mimic the classic recipe, I normally use elbow pasta. But any short-cut pasta works just as well! Medium shells, penne, rotini, etc. Just note that different pastas will have slightly different cook times, so use the recipe times as an approximate.
• Cooking Liquids like I mentioned above, I prefer the taste and consistency of chicken broth, evaporated milk and heavy cream. However, feel free to test out different proportions of those liquids, or try out different liquids. Just note that I can only vouch for this recipe as written.
• Cheeses As with most mac and cheese recipes, the types of cheese called for are not the only ones you can use. Monterey Jack, Pepper Jack, Colby, Gruyere, sharp cheddar any and all!
• Seasonings feel free to add in additional seasonings that you love in your mac and cheese.

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Can You Make Baked Mac And Cheese Ahead Of Time

Yes, you could make this macaroni and cheese recipe a day or two before you plan to serve it, but the pasta may seem dry once it’s reheated. As it sits, the noodles soak up moisture from the cheese mixture, and after sitting for a while, it may not deliver on the creamy satisfaction you’re wanting.

We recommend making it and serving it fresh from the oven. If you have leftovers, you can reheat them on the stovetop with a little cream or butter to add back that lusciousness.

Why Does My Baked Mac And Cheese Come Out Dry

Baked Mac and cheese can get dried if baked for too long. Follow the recipe and if your topping is not golden brown by the time the baking time is done, simply place it under the broiler to toast the breadcrumbs.

Another reason for dried macaroni and cheese is if you are using more noodles than the recipe calls for. You need to have enough cheese sauce to generously coat the cooked pasta.

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Should You Give Your Mac And Cheese A Topping

You can certainly top your mac and cheese with some Ritz crackers , or you can leave it ungarnished. But if you’re going to top that mac and cheese, it’s best to leave the dish without a topping in the oven to allow a crispy crust of cheese to form first, and then add the topping a few minutes before it’s done baking.

But to be honest, for this baked mac and cheese, we like it without a topping. The creamy interior is oh-so-satisfying with some crunchy corners and crisp bits.

What Makes It Extra Cheesy

For this extra cheesy homemade mac and cheese, I did use slightly more roux and added about 30% more cheese than I generally do to my simple stovetop mac and cheese recipes. And Im not even sorry about it. The thicker sauce and extra cheese made this mac and cheese so lusciously creamy and cheesy that I couldnt stop sneaking forkfuls between photographs. AND the best part is that it even stays smooth and creamy when reheated in the microwave. Mac and cheese heaven!

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Making Ahead Storing And Reheating

Make Ahead: You can make this recipe as directed but dont bake it or add the topping. After transferring the cheesy pasta into the baking dish, cool it completely then, cover it and refrigerate for up to 2 days.

Before baking, allow the dish to sit at room temperature for about 20 minutes . If the mixture seems a bit too dry , you can stir in a couple of tablespoons of milk until the dish becomes a bit creamier. Add the topping and bake as directed.

Storing: Store leftover mac and cheese in an airtight container in the refrigerator for 3-4 days.

Reheating: Before reheating, stir in a bit of milk to make the pasta a bit creamier then, reheat in the microwave in small increments, covered until heated through.