Homemade Macaroni and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
472 kcal
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Course
Main Course
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Cuisine
North American
Homemade Macaroni and Cheese
Description
This Homemade Macaroni and Cheese recipe features elbow noodles enveloped in a smooth, cheesy sauce that blends sharp cheddar, mild mozzarella, and creamy Velveeta for rich flavor and texture. The cheese sauce begins with a roux made by cooking butter, garlic, flour, and seasonings before gradually adding milk and melted cheeses, which produces a thick sauce that clings to each pasta piece.
The stovetop version requires stirring the sauce constantly to avoid burning as it thickens, while the Instant Pot option simplifies the process by cooking pasta and sauce together without flour, using less milk. The garlic and Worcestershire sauce add subtle complexity to the mild cheese sauce.
This dish serves as a hearty main or side and benefits from letting the sauce sit about 10 minutes after cooking to thicken further. It suits family meals or casual gatherings where creamy, cheesy pasta is desired.
The recipe is adapted from The Foreign Fork and was tested in an 8-quart pot. Following exact measurements and methods ensures successful texture and flavor every time.
Ingredients
- 2 cups elbow macaroni noodles uncooked
- 1 ¾ cup milk
- 2 tbsp butter
- 2 tbsp flour
- 2 garlic peeled and minced, cloves
- ¼ tsp ground mustard
- ¼ tsp salt
- ¼ tsp black pepper Use code FF20 for 20% off
- Worcestershire sauce dash
- 2 oz cheddar cheese cut into cubes
- 1 oz mozzarella cheese cut into cubes
- 5 oz Velveeta cheese cut into cubes
- 2 Tbsp Parmesan Cheese grated
Instructions
Stovetop Instructions
- Cook the elbow macaroni according to the instructions on the package.
- Melt butter and garlic in a medium saucepan over medium-low heat.
- Mix flour, salt, pepper, and ground mustard together in a small bowl.
- Add to butter mixture in the pan. A paste will form. Stir for three seconds.
- Mix worcestershire sauce into milk. Pour the milk in with the butter/flour mixture, forming a roux.
- Stir roux until it thickens, about 5-10 minutes. Make sure to stir constantly, as your roux can burn easily.
- Add cheese and stir on low heat until all cheese is melted. Add to cooked noodles.
- The cheese sauce will thicken as it cools, so wait about 10 minutes to eat it.
- Leave a comment on this post letting me know what you thought!
Instant Pot Instructions
- Follow the same ingredient list from above BUT only use ¼ cup milk and NO flour.
- In your instant pot, add 2 cups macaroni noodles, 2.5 cups of water, salt, pepper, ground mustard, garlic, and Worcestershire sauce.
- Close the lid of the instant pot and set to manual for 6 minutes. Once the noodles have cooked, immediately use a quick pressure release to release the steam. Open the lid.
- There will be extra water in your Instant Pot. That is okay! Add ¼ cup milk and 4 oz of Velveeta cheese into the pot. Stir until the cheese melts.
- Then, add the mozzarella and cheddar cheese into the pot, along with the rest of the Velveeta. Stir again until all of the cheese has melted. Add a little more milk if you like your macaroni and cheese a thinner consistency
- Finish by mixing in the parmesan cheese.
- Enjoy! Leave a comment on this post letting me know what you thought.
Notes
- This recipe was created by The Foreign Fork and is intended for educational and personal use only.
- Use an 8-quart pot for stovetop preparation to allow sufficient cooking volume.
- Let the cheese sauce thicken for about 10 minutes after cooking before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 472kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 693mg | 29% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 330mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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