Best Homemade Mac and Cheese

Name: Best Homemade Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 serving
Ingredients: 1 (16-ounce) package elbow macaroni; ½ cup + 2 tablespoons salted butter; ½ cup all-purpose flour; 1 tablespoon garlic salt; pepper; 4 cups milk; 6 cups shredded sharp cheddar cheese; ½ cup panko breadcrumbs

User Reviews

5.0

519 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
10
Calories
292 kcal
Course
Main Course
Cuisine
American

Best Homemade Mac and Cheese

Steven Mason

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This is the cheesiest, CREAMIEST best homemade mac and cheese recipe you'll ever make! The whole family will definitely approve!

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Ingredients

Servings

1 (16-ounce) package elbow macaroni
½ cup + 2 tablespoons salted butter, divided
½ cup all-purpose flour
1 tablespoon garlic salt
pepper, to taste
4 cups milk
6 cups shredded sharp cheddar cheese
½ cup panko breadcrumbs

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Instructions

Preheat the oven to 325 degrees F. Lightly grease a 9 x 13 inch baking dish and set aside.
Boil pasta according to package directions.
Meanwhile, in a large saucepan, melt ½ cup butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add garlic salt and pepper. Slowly pour in milk, whisking until smooth. Heat to a low boil and cook, stirring occasionally, until thickened, 4-5 minutes. Remove from the heat.
Drain pasta and transfer to a lightly greased 9-x-13-inch baking dish. Sprinkle shredded cheese over pasta. Pour thickened cream sauce over pasta and cheese. Let sit until the cheese has melted, then stir together.
Melt remaining 2 tablespoons butter in a small skillet over medium heat. Add breadcrumbs, and cook, stirring constantly, until golden brown, 3–5 minutes. Sprinkle over the mac and cheese.
Bake for 15 minutes. Serve warm.

Notes

Make ahead of time. Prepare the mac and cheese as directed above, but do not add the buttered breadcrumbs. Cover and refrigerate for up to 24 hours. Before baking, make breadcrumbs, sprinkle on top, and bake per recipe directions.
Slow cooker directions. Follow Steps 2 and 3, then pour hot pasta into a greased slow cooker. Sprinkle shredded cheese over pasta, followed by thickened cream sauce, and stir together. Cook on low for 2 hours, stirring occasionally. Make breadcrumbs as directed in Step 4 and pour over macaroni. Let warm for 5 minutes before serving.
Variations. Change up the cheese for extra flavor. A popular blend is equal parts mozzarella, cheddar, and American. Other cheeses that are good to use in mac and cheese include Parmesan, sharp cheddar, white cheddar, Gruyère, Colby Jack, and Gorgonzola.

Nutrition Information

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Serving 1g Calories 292kcal (15%) Carbohydrates 13g (4%) Protein 21g (42%) Fat 17g (26%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 50mg (17%) Sodium 1245mg (52%) Potassium 207mg (6%) Fiber 0.3g (1%) Sugar 5g (10%) Vitamin A 582IU (12%) Calcium 411mg (41%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 292 kcal

% Daily Value*

Serving	1g
Calories	292kcal	15%
Carbohydrates	13g	4%
Protein	21g	42%
Fat	17g	26%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.4g	20%
Cholesterol	50mg	17%
Sodium	1245mg	52%
Potassium	207mg	4%
Fiber	0.3g	1%
Sugar	5g	10%
Vitamin A	582IU	12%
Calcium	411mg	41%
Iron	1mg	6%