We all love the convenience and deliciousness of the soul-warming noodles drenched in ooey-gooey melted cheese. But honestly, have you truly experienced the comfort of real macaroni and cheese? Let’s just say you can now skip the eye-catching boxes of noodles with the powder they call cheese at the store. While you’re at it, go ahead a toss out the mystery cheese they call Velveeta. We are about to get down with some classic, creamy, ultra cheesy baked macaroni and cheese. This is the real deal, old school, what you would get a grandma’s house kind of recipe and it’s about to go down. Let’s get cheesy. Quick go-to dinners that the whole family will enjoy are the way I roll most nights. If you can relate, be sure to check out this Homemade Hamburger Helper, my Cheesy Chicken Quesadillas, and this Chicken Spaghetti Casserole. You can whip them up in a jiffy, savings you all the headaches on those busy nights!
What you’ll need
Macaroni Noodles: Your basic macaroni noodles will work great here. Or if you prefer whole wheat or a gluten-free option, that will also work. Butter: I like to use salted butter. Flour: Just your basic all-purpose flour is all you need. Milk: We’re not trying to go dairy-free here, so whole milk is great. Cheese: You can really use any combination of cheese you like or have on hand. But I have played around with different cheese blends A LOT and have settled on a combination of several cheeses for the BEST flavor and ultimate cheesiness! I used FIVE kinds of cheese: 4 ounces each of muenster, gruyere, sharp yellow cheddar, and white cheddar in this recipe, plus a couple of slices of provolone (Havarti works well too though) between the layers of pasta for the cheesiest mac and cheese ever! I also prefer to shred my own cheese as it melts much easier than the prepackaged shredded cheese. Seasoning: I use salt, pepper, onion powder, paprika, and creole seasoning to add just the right amount of seasoning to our mac and cheese.
How to Make
Should you cover your mac and cheese when baking?
I like to bake mine uncovered so that it gets a nice “baked” texture. But if you are assembling ahead of time and then baking the mac and cheese when it is cold from the fridge, then I would recommend covering it with foil for at least the first 20 minutes.
What are the best cheeses for Mac and Cheese?
Some of my favorite cheeses to are muenster, gruyere, sharp yellow cheddar, white cheddar, provolone, and Havarti. But you really can’t go wrong with this so some other great options are jack cheese, colby jack, pepper jack, mozzarella, gouda, and parmesan. Just keep in mind that each cheese changes the flavor and texture a bit.
Can I use pre-shredded cheese?
I recommend staying away from pre-shredded cheese. It has additives mixed in that help prevent the cheese from sticking together which makes it harder to melt and prevents the smooth and creamy texture that you’re looking for in a homemade macaroni and cheese.
How do I store leftover baked mac & cheese?
Allow the macaroni and cheese to cool completely and then cover tightly. Store in the refrigerator for 3-4 days. When you’re ready to dig back in stir in a little bit of milk and microwave until warm, stirring occasionally.
Can I freeze leftovers?
Dairy and the freezer don’t always mix well. It can be done, but it never turns out as good as the fresh version.
Can I make this recipe ahead of time?
Yes you can! Just follow the recipe directions but do not bake it yet. Let it cool down, place some plastic wrap on top, and store in the fridge. When you’re ready to eat it, bake it according to the recipe directions or until it is warmed all the way through.
What to Serve with Mac & Cheese
Southern Fried Chicken Roast Beef Sliders Grilled Flank Steak with Mushrooms Juicy Idaho Finger Steaks Smash Burgers
Meatloaf Hamburger Patties
Uncle Richard’s Brown Sugar & Honey Smoked Baby Back Ribs
Best Roast Chicken Recipe
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
