Homemade Macaroni and Cheese
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Course
Side Dish, Main Course, Dinner, Others
Homemade Macaroni and Cheese
Description
Homemade Macaroni and Cheese features tender cooked macaroni enveloped in a smooth cheese sauce created by making a roux from butter and flour, then mixing in half-and-half and milk. The sauce gets its depth of flavor from sharp cheddar and Gruyere cheeses, complemented by subtle spices including nutmeg and dried mustard. After combining the pasta with most of the sauce, the dish is layered in a baking dish with more cheddar and optionally topped with panko breadcrumbs for a crisp finish. Baking at a moderate temperature for a few minutes melts the cheeses and browns the topping slightly, providing a creamy and textured dish.
The combination of rich cheeses and a creamy béchamel base results in a luscious, velvety sauce that clings well to the macaroni. The addition of nutmeg and mustard powder adds subtle savory complexity without overwhelming the cheese flavors. This macaroni and cheese makes a satisfying side or main dish and benefits from being served hot to appreciate the creamy texture and melted cheese top.
This recipe is adapted from Ina Garten and specifies precise cheese quantities and layering steps to ensure an even cheese melt and a slightly crunchy crust if the optional breadcrumbs are used. Preparing the roux carefully and whisking the sauce until smooth is important to prevent clumping and achieve a consistent texture throughout the dish.
Ingredients
- 1 lb. macaroni
- 1/2 cup butter
- 1/3 cup flour
- 3 cups half-and-half
- 1 cup milk whole
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried mustard
- 4 cups cheddar cheese grated (divided, sharp
- 2 cups gruyere cheese or Swiss, grated (divided)
- Optional Topping:
- 1 1/2 cup panko bread crumbs
Instructions
- In a large pot, bring salted water to a boil. Add macaroni and cook according to package instructions. Drain.
- Meanwhile, melt butter over medium heat in large saucepan or skillet. Once butter is melted, stir in flour and use a whisk to make a smooth paste.
- Stir in half-n-half and keep whisking until smooth. Stir in whole milk. Cook until thickened and begins to coat the back of a spoon.
- Add salt, pepper, nutmeg, and dried mustard.
- Reduce heat to medium-low. Stir in 2 cups (reserve 2 cups for later) of sharp cheddar cheese, in small increments, and keep whisking until melted. This helps to keep the cheese from clumping. Stir in 2 cups of Gruyere cheese until creamy.
- Toss drained pasta with creamy cheese sauce.
- Pour 1/2 pasta mixture into 9 x 13 baking dish. Top with 1 cup sharp cheddar cheese. Top with remaining mac n' cheese.
- Sprinkle with remaining 1 cup of sharp cheddar cheese.
- Optional: top with panko breadcrumbs.
- Bake at 350 degrees for 5-6 minutes or until cheese is bubbly and melted or place under the broil setting for 2-3 minutes.
Notes
- For best texture, add cheddar cheese gradually to the sauce to prevent clumping.
- The optional panko breadcrumb topping adds a crispy contrast to the creamy macaroni.
- Bake just until cheese melts and topping is slightly browned, about 5-6 minutes.
- Season sauce carefully, adjusting salt and pepper to taste before baking.
User Reviews
Overall Rating
5
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