THE BEST HOMEMADE MAC AND CHEESE RECIPE
My homemade mac and cheese recipe is a timeless classic that brings warmth and nostalgia to your plate. It starts with perfectly cooked al dente pasta, which is then coated in a luscious cheese sauce made from a combination of cheddar, parmesan, or your preferred blend of cheeses. The sauce is seasoned with mustard powder, paprika, garlic powder, and other spices to elevate its flavor profile.
Ingredients
- 2 cups elbow macaroni
- 5 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes until the flour and butter are well combined and bubbling.
- Slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue whisking until the mixture thickens and comes to a simmer.
- Reduce the heat to low and add the shredded cheddar cheese, mozzarella cheese, and Parmesan cheese to the sauce. Stir gently until the cheeses have melted and the sauce is smooth and creamy.
- Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Taste and adjust the seasonings according to your preference.
- Add the cooked macaroni to the cheese sauce and mix until every noodle is coated with the cheesy goodness.
- Pour the mac and cheese mixture into the greased baking dish and spread it evenly.
- Bake for about 25-30 minutes, or until the top is golden and bubbling.
- Remove the dish from the oven and let it cool slightly before serving.