Homemade mac and cheese is a lot easier to make than you’d think. It’s definitely not cheaper than a $1 blue box but it sure is creamier and more delicious. Mac and cheese is one of my top favorite foods since I was a kid and I’m so happy to have finally created a recipe that is easy to do and has an amazing outcome. I hope you enjoy!
2 tbsp butter
1 ½ tbsp flour
2 cups heavy cream
1 ¼ cup shredded sharp white cheddar
½ cup shredded Gouda
¼ cup shredded mozzarella
½ tsp salt
¼ tsp black pepper
Pinch of onion powder
Pinch of garlic powder
Elbow macaroni or shells
Start with your roux. Melt butter in pan at medium heat. Once melted, whisk in flour until a paste is created. Cook for an additional minute to toast flour.
Add in heavy cream while whisking. Whisk until roux and cream are fully incorporated.
Start adding your cheese little by little. Start with white cheddar and mix until melted and continue with the rest of the cheese. You don’t want to dump all of it in at once as to avoid creating clumps.
Add in your seasoning, mix and taste. You can add your seasoning to your own personal taste.
Cook cheese sauce until everything is well incorporated and you don’t have any chunks of cheese left, about 10 minutes. Don’t leave on the stove top too long or the fat will start to separate and there will be a layer of oil.
Pour finished cheese sauce onto cooked macaroni (you can use shells if you prefer) and voila! You have delicious mac and cheese!
I prefer it not baked but if you want, put a layer of breadcrumbs and Parmesan on top of your mac and cheese and place it in the oven until top layer is a nice golden brown.
Tip: Have all of your cheeses shredded and ready to be added, as well as your pasta already cooked before starting your cheese sauce. As stated before, if left too long on the heat the sauce can separate. Having everything prepared before hand will make the entire process more efficient.