Homemade Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
597 kcal
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Course
Main Course, Dinner
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Cuisine
American
Homemade Mac and Cheese
Description
Homemade Mac and Cheese starts by cooking elbow macaroni to almost al dente before making a roux with butter and cornstarch. Milk is incorporated gradually to form a thick, gravy-like sauce seasoned with dry mustard, salt, and pepper. Sharp cheddar cheese is melted into the sauce for depth and creaminess. The cooked macaroni is stirred in, and additional ingredients like cubed ham and frozen peas can be added for texture and flavor contrast.
The dish can be served as is or topped with reserved cheese and baked to develop a browned crust. The sauce’s smooth texture balances the tender pasta and filler ingredients, making it a comforting and satisfying main or side dish. The optional additions introduce variety to the traditional mac and cheese flavor.
Alternative cheeses such as Gruyere, Gouda, Monterey Jack, white cheddar, or Colby Jack can be used to alter the flavor profile. Baking time and temperature are flexible depending on desired crust formation.
Ingredients
- 3 cups elbow macaroni uncooked
- 4 tablespoons butter
- 2 1/2 tablespoons corn starch
- 3 cups milk whole
- 1 teaspoon dry mustard ground
- kosher salt to taste
- black pepper to taste
- 16 ounces cheddar cheese shredded (about 4 cups, sharp
- 1 cup ham cubed (optional)
- 1 cup pea frozen (optional)
Instructions
- Preheat oven to 350 degrees (if baking).
- Prepare macaroni according to directions on box, removing from the heat about 1 minute before recommended "al dente" cook time. If making GF noodles, check around 4 minutes. Drain noodles and set aside.
- Melt butter in a large, oven safe skillet or dutch oven over medium heat.
- Slowly add corn starch while stirring constantly with a whisk. Keep stirring for about 1 minute until the roux becomes bubbly.
- Add milk, a little at a time, until sauce becomes thick (you want the consistency of gravy). Add more milk if necessary. If it gets too thin, you can mix a little corn starch with some milk and add it to the mixture to thicken.
- Add dry mustard, salt and pepper to taste.
- Add cheese (reserving a little if you want to add cheese to the top as a topping).
- Add cooked macaroni to the sauce. Stir well to coat. If you are adding ingredients, stir them in now.
- To bake, add reserved cheese to the top and place in pre-heated oven for 25-30 minutes or until cheese topping becomes bubbly (see notes above). If you want a creamier mac and cheese (not baked) reduce heat and cook on stove top until noodles are cooked through. You may need to add a little milk as needed.
- Remove from oven and allow to cool for about 3-5 minutes before serving.
Notes
- Consider using Gruyere, Gouda, Monterey Jack, white cheddar, or Colby Jack to vary the cheese flavor.
- If baking, add reserved cheese on top and bake at 350°F until bubbly and golden.
- Remove pasta from boiling water just before al dente to prevent overcooking in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 29g | 58% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 95mg | 32% |
| Sodium | 653mg | 27% |
| Potassium | 388mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 529mg | 53% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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