Deliciously tender pasta covered in an ooey-gooey cheese sauce makes this macaroni and cheese recipe comfort food at its finest!
When my husband and I were first married almost 20 years ago, I had no idea what I was doing in the kitchen. Aside from a sub-par 7th-grade Home Economics class, I wasn’t taught how to cook. I didn’t have an arsenal of family recipes to start with, or any idea where to begin to create my own. I’d watched a few episodes of Rachel Ray but that’s about it. I didn’t know how to make anything that didn’t come out of a box and even then, it could be hit or miss.
So, I went to our local library. I searched through probably a hundred or so cookbooks and wrote down delicious-looking recipes onto index cards. I used those index cards to work on my cooking skills. My poor husband was a wonderful guinea pig and continued cheering me on, even when the meal wasn’t really edible.
I’ve made millions of meals over the years and my cooking has gotten much better. I’ve learned from my mistakes and how to be creative in the kitchen. I have created some of our family's favorite dishes.
This blog is for our daughters. So that when they venture into adulthood, they’ll have an arsenal of family recipes and a little piece of me to take with them.
Why You’ll Love This Easy Homemade Macaroni and Cheese Recipe
Comfort Food. This is the ultimate in nostalgic comfort food at its very best.
Easy to Prepare. With just a few easy steps, you’ll have this classic on the table in no time!
Budget Friendly. A few affordable pantry staples is all you’ll need to create this masterpiece of cheesy goodness.
What to Serve with Easy Homemade Macaroni and Cheese
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Helpful Tips
DIY. I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together.
Al Dente. By slightly undercooking the paste, you will ensure that it retains a bit of firmness. This will help the noodles to absorb the flavors of the cheese sauce while still achieving that perfect balance of tenderness once it’s baked.
Go Low. When making the cheese sauce, you want to use low heat. This will help the cheese melt smoothly.
Want More Cheesy Recipes? Try these:
Yield: 8 servings
Ingredients
16 ounces elbow macaroni, cooked al dente and drained
4 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
½ cup reserved pasta water
12 ounces evaporated milk
2 cups sharp cheddar cheese, freshly shredded
1 cup parmesan cheese, freshly shredded
¼ teaspoon black pepper
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
Directions
Preheat oven to 350 degrees.
Prepare pasta according to package directions for al dente. Reserve ½ cup pasta water. Drain pasta.
In a 6-quart stockpot, melt 1 stick of unsalted butter and add 2 tablespoons of all-purpose flour. Cook for approximately 2 minutes.
Slowly stir in 12 ounces of evaporated milk and ½ cup reserved pasta water stirring constantly and cook over medium-low heat for approximately 5-7 minutes or until the mixture has thickened.
Add 1 ½ cups cheddar cheese and ½ cup Parmesan, ¼ teaspoon ground black pepper, ½ teaspoon salt, 1 teaspoon each of garlic powder, onion powder, and dried parsley.
Heat pasta through and allow sauce to slightly thicken, approximately for 1-2 minutes.
Remove from heat and carefully spoon mixture into a greased 3-quart baking dish. Top with the remaining cheese and bake for approximately 15 minutes or until cheese is melted and edges are golden brown.
Stove-top Method
Want to skip the baking part at the end of the recipe? Simply cook the pasta until it reaches your preferred tenderness and continue preparing as directed. Add the cheese and stir well to incorporate.
How to Store Easy Homemade Macaroni and Cheese
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
How to Freeze Easy Homemade Macaroni and Cheese
Prepare as directed but do not bake. Spoon the macaroni and cheese mixture into a freezer-safe dish with a snap-on lid or cover tightly with aluminum foil and/or plastic wrap. Use within 3 months.
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