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Homemade Mac and Cheese

Creamy Homemade Mac and Cheese: A Comfort Food Delight

Discover the magic of Homemade Mac and Cheese, a creamy and comforting dish that transforms any meal into a delightful experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Casserole
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 cup Coarse Bread Crumbs Substitute with panko for extra crunch.
  • 2 tablespoons Extra-Virgin Olive Oil Any cooking oil can be substituted.
For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Use salted butter but adjust salt accordingly.
  • 1/4 cup All-Purpose Flour Gluten-free flour works for a gluten-free option.
  • 3 cups Whole Milk Substitute with heavy cream or non-dairy milk.
  • 1 clove Grated Garlic Clove Garlic powder can serve as a milder alternative.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used as an alternative.
  • 1 teaspoon Smoked Paprika Regular paprika works in a pinch.
  • 1 teaspoon Sea Salt Adjust according to taste preferences.
  • 2 cups Sharp Cheddar Cheese Substitute with mild cheddar or any melty cheese.
  • 1 cup Gruyère Cheese Can be substituted with more cheddar or Fontina cheese.
For the Pasta
  • 2 cups Elbow Macaroni Noodles Alternative shapes like shells or cavatappi can create a fun twist.

Equipment

  • 9x13 inch baking dish
  • Large pot
  • medium bowl
  • Saucepan
  • Colander

Method
 

Step-by-Step Instructions for Homemade Mac and Cheese
  1. Preheat your oven to 425°F (220°C) and butter a 9x13-inch baking dish thoroughly.
  2. In a medium bowl, combine coarse bread crumbs and extra-virgin olive oil, mixing until coated. Add grated Pecorino cheese and blend.
  3. Bring salted water to a boil in a large pot. Cook elbow macaroni until just under al dente, around 6-8 minutes. Drain and toss with olive oil to prevent sticking.
  4. In a saucepan over medium heat, melt unsalted butter until bubbly. Whisk in all-purpose flour until smooth (about 1-2 minutes). Gradually pour in whole milk, whisking continuously until thickened (5-7 minutes).
  5. Add grated garlic, Dijon mustard, smoked paprika, and sea salt, stirring well.
  6. Lower the heat and mix in sharp cheddar and Gruyère cheeses, stirring until completely melted and the sauce is smooth.
  7. Fold the cooked macaroni into the cheese sauce, ensuring every piece is well coated.
  8. Pour the macaroni mixture into the prepared baking dish, spreading it evenly. Sprinkle the breadcrumb topping generously over the macaroni. Bake for about 20 minutes until the top is crispy and golden.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 1000IUCalcium: 400mgIron: 1.5mg

Notes

For the best results, serve fresh out of the oven. Grate your own cheese for smooth melting and avoid curdling by adding cheese gradually to the sauce.

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