The Best Homemade Mac and Cheese
My family has been making this since I was a little girl and I have always loved it. We usually cook it for holiday meals but I make it all the time just during the week. If you love cheese you will love this, it is very cheesy.
- Ready In:
- 8 ounces elbow macaroni
- 16 ounces sharp cheddar cheese
- 16 ounces mild cheddar cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Preheat oven to 350°F.
- Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.
- Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
- In a 2 quart saucepan melt the butter.
- With a fork mix in flour until it looks like a paste.
- Stir in the milk, and cook until warm (not boiling).
- Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).
- Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.
- Bake at 350°F for about 30 minutes, or until you see some brown on top.
- Let it sit out for about 15 minute before eating.
- I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.
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So, maybe I should be measuring the macaroni and cheese ingrediants by quantity rather than weight; however, I used a full 16 oz box of dry macaroni with 32 oz (2 lbs of cheese!) and the other ingredients as indicated. This was by far the cheesiest baked macaroni and cheese I've ever made. I added some paprika and a little cayenne just to spice it up a bit. Also, it filled a 9 X 13 baking dish all the way up! Not sure how it could have fit in a 9" square pan. So, much cheese!