Creamy Homemade Macaroni and Cheese Recipe
Macaroni and cheese is a classic comfort food made from tender pasta in a creamy and rich sauce. This mac & cheese recipe is made with a sharp cheddar mixed with a gooey mozzarella to make the cheese sauce similar to my homemade air fryer grilled cheese sandwiches. This gorgeous macaroni and cheese is the best comfort food!
In this blog post, you will learn how to make macaroni and cheese.
How to Make Macaroni and Cheese
Fill a medium pot with water about three quarters full. Bring the water to a boil then pour in your macaroni. Macaroni times can vary for boiling so consult the package that it came in. Once boiled for the correct amount of time, strain through a colander. Rinse with cold water to get rid of the excess starch, pour back into the pot, and very minimally pour olive oil over the macaroni to keep it from sticking together.
In a frying pan, melt the butter. Once melted, add the garlic powder and flour to the pan. Mix with a silicon spatula until the flour is cooked and a brown paste has formed. Slowly begin to pour the milk into the pan, whisking as you pour it in. Continue to whisk until all of the milk is in the pan. Bring the sauce to a simmer and continuously stir until the 5 minutes of stirring is completed. Add both cheeses to sauce on low heat and stir until the cheese has melted. Remove from the heat and pour the cheese sauce over the macaroni and serve.
Which Cheeses are the Best to Use?
The best cheeses to use for macaroni and cheese are ones that combine flavour with melting ability to make a creamy and rich sauce. Below I made a list of some of the best cheeses to use for your dish!
- Mature Cheddar
- Mozzarella
- Gruyere
- Parmesan
- Monterey Jack
- Fontina
- Gouda
A combination of any of these cheeses will result in a delicious and creamy mac & cheese sauce. My favourite combination is of course mature cheddar and mozzarella.
What is a Roux?
A roux is a mixture of fat and flour that is cooked together and used as a thickening agent for sauces, soups, and stews. The fat is typically butter, but oils or other fats can be used. This recipe uses butter for the fat. The basic process involves melting the fat, stirring in an equal amount of flour, and cooking the mixture for a few minutes to remove the raw flour taste.
There are three main types of roux with each kind being dependent on how long that you cook them for.
- White Roux: Cooked briefly, it stays pale and is often used in cream sauces like béchamel.
- Blonde Roux: Cooked slightly longer until it turns a light golden colour, commonly used in sauces like velouté.
- Brown Roux: Cooked until it takes on a deeper, nutty brown colour, often used in dishes like gumbo.
In mac and cheese, a roux is used to thicken the milk, creating a smooth, creamy base for the cheese sauce.
How to Keep Pasta from Sticking Together
The best way to keep pasta from becoming sticky is by using this method. When the pasta has finished boiling and you strain it through the colander, rinse your pasta with cold water. This helps to wash away the extra starch that came out when boiling. Once rinsed, return the pasta to the empty pot. Pour over the pasta a very minimal amount of olive oil to help coat the pasta. This will keep the pasta from sticking together now.
Can I Add Extras to My Mac & Cheese?
Yes, you can definitely add extras to your mac and cheese!
Crispy, crumbled bacon adds a savoury, smoky flavour and a crunchy texture that pairs perfectly with the creamy, cheesy sauce. To incorporate it, cook the bacon separately until crispy, crumble or chop it, and then stir it into the mac and cheese just before serving. You can also sprinkle it on top for added crunch. Bacon adds a delicious, rich element that elevates the classic dish.
Try topping it with breadcrumbs, extra shredded cheese, green onions, or Parmesan cheese before baking.
Broccoli, peas, spinach, roasted cauliflower, and diced tomatoes can all be delicious additions. Vegetables are an easy way to add extra flavor and texture.
Storage Instructions
Allow the macaroni and cheese to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
Macaroni and cheese can be frozen for up to 3 months. Allow it to cool completely before placing it in a freezer-safe container. For individual portions, divide the macaroni and cheese into separate containers before freezing.
For the best results, transfer frozen macaroni and cheese to the refrigerator and allow it to thaw overnight before reheating. If you’re short on time, you can reheat it directly from frozen, but it may take longer to heat evenly.
Reheat macaroni and cheese gently in the microwave or on the stovetop. Add a splash of milk before reheating to help bring back some of the creamy texture. For larger portions, you can reheat it covered in a 350°F (175°C) oven until heated through.
What can I serve with macaroni and cheese?
Macaroni and cheese pairs well with roasted chicken, pork chops, meatloaf, burgers, grilled meats, roasted carrots, oven baked green beans, or a fresh salad. It’s also a delicious side dish for Thanksgiving and other holiday dinners!
Ingredients
Macaroni: macaroni is the base pasta of the dish. Because it is small and curved shape, it holds the creamy sauce well.
Butter: the butter is melted to form the base of the sauce. It is then mixed with flour to create the roux.
Whole Milk: whole milk gives the sauce its creamy consistency, and it helps to thin the roux.
Garlic Powder: garlic powder enhances the taste without overpowering the cheese.
All-Purpose/Plain Flour: because flour is combined with butter to make a roux, it then thickens the cheese sauce.
Mature Cheddar: mature cheddar provides a sharp, bold flavour and creamy texture to the sauce. Because it has a strong taste, it pairs well with the milder flavour of mozzarella.
Mozzarella: mozzarella adds a stretchy quality to the sauce.
Try these other easy pasta recipes!
- Italian Pasta Salad Recipe
- Creamy Chicken Bacon Ranch Pasta
- Garlic Parmesan Pasta
- Stuffed Pasta Shells
- Chicken Gnocchi Soup
Macaroni and Cheese
Ingredients
- 3 c. macaroni
- 2 tbsp. butter
- 2 c. milk
- 2 tsp. garlic powder
- 2 tbsp. all-purpose/plain flour
- 2 c. mature cheddar shredded
- 1/2 c. mozzarella shredded
Instructions
- Fill a medium sized pot with water about three quarters full. Bring the water to a boil then pour in the macaroni. It should take around 7 minutes to fully cook in boiling water. Once boiled, strain through a colander. Rinse with cold water and place back into the pot. Very minimally pour olive oil over the top of the macaroni and stir. Set aside.
- In a pan, place the butter and let it melt. Once melted sprinkle the garlic powder and flour onto the pan and stir. Stir until it starts to become a paste which is around 2 minutes.
- Slowly begin to whisk in the milk constantly stirring. Let simmer for about 5 minutes until it starts to thicken. Make sure to stir the whole time to prevent the milk from burning.
- Once the sauce has thickened pour the shredded cheddar and mozzarella cheese into the pan and melt on a low heat. Set aside some shredded cheese for topping the dish. It should take about 2 minutes for the cheese to melt.
- Once the cheese has melted pour it over top of the macaroni noodles. Pour the macaroni and cheese into a nice serving bowl. Sprinkle some leftover grated cheese on top and top with sliced scallions. Serve and enjoy!
Notes
Author: Sarah Young