You can use 2% milk instead of whole milk for a lighter sauce. For a more decadent and richer sauce, use a combination of heavy cream and half and half. Milk and half and half: The combination of whole milk and half and half creates a velvety rich homemade cheese sauce.Cut it into smaller pieces so it melts quickly and evenly. Butter: We usually use unsalted butter but salted butter works as well.Flour: We use all-purpose flour to create a roux that will thickened the cheesy sauce.
Pasta: We use the classic elbow pasta but any other short pasta shape can be used.It reheats well and can be made in advanced. This easy mac n cheese recipe has the best flavor and always comes out super creamy and cheesy. 15 Homemade Baked Macaroni and Cheese Tips and NotesĬlassic homemade mac and cheese with tender macaroni noodles in a creamy cheese sauce is the ultimate comfort food! The perfect side dish or weeknight dinner meal the whole family can agree on, and a popular casserole dish to serve for Thanksgiving, Christmas and any other holiday.13 The Best Pasta for Baked Macaroni and Cheese.12 The Best Cheese for Creamy Mac and Cheese.11 Should You Cover Mac and Cheese While Baking?.10 Why Does My Baked Mac and Cheese Come Out Dry?.9 Can I Skip the Baked Mac and Cheese Topping?.8 Can I Use Pre-Shredded Cheese to Make Homemade Mac and Cheese?.6.3 How to Know When Your Béchamel Sauce is Done?.6.2 How to Make Béchamel Sauce or White Sauce?.5 How To Make Baked Mac and Cheese with Bechamel.1 The Best Homemade Baked Mac and Cheese.Bake until the dish bubbles around the edges, about 15 minutes. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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