Homemade Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
American
Homemade Mac and Cheese
Description
This Homemade Mac and Cheese recipe begins by cooking elbow macaroni until tender. A roux is made by melting butter and stirring in flour over medium-low heat, cooking it for several minutes to remove raw flour taste. Dry mustard powder, salt, and black pepper are added to the roux before slowly whisking in milk. Cooking the mixture until it thickens creates a base sauce.
Once off the heat, cubed or shredded cheddar cheese is incorporated gradually to ensure full melting and smoothness. The drained macaroni is returned to the pot, and the cheese sauce is poured over and tossed to combine, coating the pasta completely. This methods yields a creamy texture with a balance of cheesy flavor and mild seasonings.
Using block cheese rather than pre-shredded cheese helps improve melting quality, while the choice of milk fat content can adjust creaminess. The recipe notes suggest this dish is suitable for a classic comfort food side or main and encourages careful cooking to avoid lumps or boiling the sauce.
Ingredients
- 16 ounces dry elbow macaroni or large shells
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 1/2 teaspoon mustard powder dry
- 1/2 salt
- 1/2 teaspoon black pepper
- 2 cups milk
- 8 ounces cheddar cheese in small cubes or grated
Instructions
- Cook macaroni according to package directions.
- In medium saucepan, melt butter over medium-low heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux.
- Add dry mustard, salt, and pepper; whisk in to combine.
- Slowly whisk in milk, and whisk until well-combined.
- Cook, whisking regularly, until thickened. You don't want mixture to boil.
- Remove from heat, and stir in cheese a little at a time until fully melted and combined.
- Drain macaroni.
- Return macaroni to pot, and pour cheese sauce over the top. Toss to combine.
Notes
- Using block cheddar cheese rather than pre-shredded improves sauce smoothness and melting.
- The fat content of milk affects creaminess; whole milk yields richer sauce, while skim results in a lighter texture.
- Whisk the sauce frequently to prevent lumps and avoid boiling to keep smooth consistency.
- Estimated nutrition values are approximate and vary by ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 346kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 205mg | 9% |
| Potassium | 249mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 410IU | 8% |
| Calcium | 291mg | 29% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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