Creamy Homemade Mac and Cheese: A Family Favorite (Print Version)

Discover how to make creamy homemade mac and cheese with my easy recipe. Personal tips, kitchen stories, and cheesy goodness await!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb elbow macaroni
02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheese Powerhouse

05 - 3 cups sharp cheddar cheese, freshly grated
06 - 1 cup Monterey Jack cheese, freshly grated
07 - 4 oz cream cheese, softened

→ Flavor Boosters

08 - 1 tbsp Dijon mustard
09 - 1/4 tsp ground nutmeg
10 - 1 tsp salt (or to taste)
11 - 1/2 tsp black pepper (or to taste)

# Instructions:

01 - First things first, get a big pot of water boiling. Make sure to salt it generously—like the ocean, honestly! This is where I always forget to salt the water, and it makes such a difference in the pasta's flavor. Cook your elbow macaroni according to package directions until it's al dente; we don't want mushy pasta, that's just sad. Drain it well and set it aside, maybe toss it with a tiny bit of butter to prevent sticking, a little trick I picked up.
02 - In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it's all bubbly, whisk in the all-purpose flour. Keep whisking for about 1-2 minutes until it forms a smooth paste and smells a little toasty, like popcorn. This is your roux, and it's the foundation of your creamy homemade mac and cheese sauce. Don't rush this step; a raw flour taste is a total oops moment, and I've been there!
03 - Slowly, slowly pour in the whole milk, whisking constantly to avoid any lumps. This step takes a bit of patience, but it's worth it for a silky smooth sauce. Bring the mixture to a gentle simmer, still whisking, until it thickens enough to coat the back of a spoon. It should feel velvety and look glossy. Oh, the smell of it starting to thicken is just divine!
04 - Reduce the heat to low. Now for the fun part! Add your grated sharp cheddar, Monterey Jack, and the cream cheese. Stir constantly until all the cheese is completely melted and the sauce is smooth and luscious. This is where your creamy homemade mac and cheese really comes alive! You'll see it transform into this beautiful, golden river of deliciousness. Make sure the heat is low, or the cheese can seize up, which is no fun.
05 - Stir in the Dijon mustard, a pinch of nutmeg, salt, and black pepper. Taste it! This is your chance to adjust the seasonings. Honestly, I always add a bit more salt than I think I need, then taste. Once you're happy with the flavor, add your cooked, drained macaroni to the cheese sauce. Fold it gently until every single piece of pasta is coated in that glorious, cheesy goodness. It's a beautiful sight, truly.
06 - Dish out your creamy homemade mac and cheese immediately! It's at its absolute best right off the stove, warm and bubbling. I love to serve it with a little extra cracked black pepper on top, maybe some fresh chives if I'm feeling fancy. The aroma alone is enough to make your mouth water. It's a comforting classic that always hits the spot, every single time.

# Notes:

01 - Don't rush the roux; that's where the magic happens, honestly.
02 - Leftovers reheat best on the stovetop with a splash of milk to keep it saucy.
03 - Tried swapping cheddar for gruyere once, and wow, it added a nutty depth I didn't expect!
04 - A sprinkle of fresh chives right before serving just elevates it, trust me.

# Tools You'll Need:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - cheese grater

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 45g
Protein: 25g

Back