Extra Cheesy Homemade Mac and Cheese

$4.19 recipe / $1.05 serving

Close up of a pot of homemade mac and cheese, title text at the top
Side view of a bowl of mac and cheese, title text at the bottom
close up of a bowl of mac and cheese, title text at the top

I’ve a number of flavored macaroni and cheese recipes on Price range Bytes already, however I noticed I didn’t have one single plain, traditional home made mac and cheese recipe. Like, nothing fancy or distinctive, simply straight up creamy, comforting, tacky goodness! In order that’s what I’ve for you in the present day. It’s a traditional stovetop macaroni and cheese recipe made with a traditional roux-based cheese sauce that can fulfill your whole tacky pasta cravings. It’s amazingly scrumptious by itself, however I’ve additionally included a listing of enjoyable add-ins and different methods you may customise your mac and cheese and make it distinctive.

Overhead view of a bowl of mac and cheese with a forkOverhead view of a bowl of mac and cheese with a fork

What Makes it Additional Tacky?

For this additional tacky home made mac and cheese, I did use barely extra roux and added about 30% extra cheese than I usually do to my easy stovetop mac and cheese recipes. And I’m not even sorry about it. The thicker sauce and further cheese made this mac and cheese so lusciously creamy and tacky that I couldn’t cease sneaking forkfuls between images. AND the most effective half is that it even stays easy and creamy when reheated within the microwave. Mac and cheese heaven! 🙌

What’s a Roux?

This traditional stovetop mac and cheese recipe begins with a roux, which is a cooked combination of flour and fats (on this case, butter). The roux thickens the sauce and helps the cheese soften easily into the sauce as an alternative of clumping up because it melts. Whereas there are methods to make a cheese sauce and not using a roux, taking this additional step undoubtedly creates the creamiest, dreamiest cheese sauce to your mac and cheese.

What Sort of Cheese is Finest for Mac and Cheese?

Cheddar might be the most well-liked cheese for macaroni and cheese and sharp cheddar supplies essentially the most pronounced taste. However if you wish to experiment outdoors of the confines of cheddar, there are a ton of different cheeses which can be nice in macaroni and cheese! You should utilize one or a mix of cheeses to make your mac and cheese your individual.

Listed here are another cheeses that work nice with macaroni and cheese:

  • Parmesan
  • Gruyere
  • Smoked Gouda
  • Parmesan
  • Chevre
  • Cream Cheese
  • Brie
  • Monterey jack or pepper jack

Keep away from Pre-Shredded Cheese

I do know it’s handy, however the anti-caking brokers utilized in pre-shredded cheese will, definitely, have an effect on the creaminess of your home made mac and cheese. Or in a worst-case situation, it would depart your sauce tremendous grainy and chalky in taste. Purchase cheese in block kind and take a number of moments to grate it your self. The cheese won’t be as dried out and it’ll create a very easy and creamy sauce.

Side view of mac and cheese in a potSide view of mac and cheese in a pot

What Else Can I Add to Mac and Cheese?

Right here’s the place mac and cheese can get actually enjoyable. Along with altering the cheeses, you may swap up the herbs and spices, add in some veggies, or your favourite protein to make your individual home made mac and cheese creation. Listed here are another enjoyable components so as to add to your mac and cheese:

  • Cooked hen
  • Broccoli
  • Bacon
  • Spinach
  • Kimchi
  • Pesto
  • Sausage
  • Taco meat or taco seasoning
  • Smoked paprika
  • Sriracha
  • Peas
  • Tuna
  • Salsa
  • Rotel
  • Jalapeños
  • Bitter cream
  • Cauliflower
  • Ham

Want Some Inspiration?

If the record of add-ins was a little bit an excessive amount of to select from, listed here are another Macaroni and Cheese Recipes that I’ve already created which may assist get you began:

Overhead view of homemade mac and cheese in the potOverhead view of homemade mac and cheese in the pot

Selfmade Mac and Cheese

This extremely creamy and tacky home made mac and cheese is nice by itself or as a leaping off level to your personal creation.

Whole Value: $4.19 recipe / $1.05 serving

Writer: Beth – Price range Bytes

Prep Time: 5 minutes
Prepare dinner Time: 20 minutes
Whole Time: 25 minutes

Servings: 4 about 1.25 cups every

  • 8 oz. macaroni ($0.67)
  • 3 Tbsp butter ($0.30)
  • 3 Tbsp all-purpose flour ($0.03)
  • 1/2 tsp onion powder ($0.05)
  • 2 cups complete milk ($0.84)
  • 1/2 tsp scorching sauce* ($0.02)
  • 1/2 tsp salt ($0.03)
  • 8 oz. block sharp cheddar, shredded ($2.25)
  • Prepare dinner the macaroni in line with the bundle instructions (boil for 7-8 minutes, or till tender). Drain the macaroni in a colander.

  • Place the butter, flour, and onion powder in a medium pot. Whisk and warmth over medium till the butter is melted and the combination begins to bubble. As soon as effervescent, proceed to whisk and prepare dinner for one minute.

  • After cooking the butter and flour roux, whisk within the milk. Proceed to prepare dinner and whisk over medium warmth till the milk begins to softly simmer, at which level it would thicken to the consistency of heavy cream or gravy.

  • Flip the burner off. Season the white sauce with the salt and scorching sauce.

  • Start so as to add the shredded cheddar, one handful at a time, whisking it in till utterly melted earlier than including extra. Proceed till all the cheese has been melted into the sauce. If the sauce turns into too chilly to soften the cheese, place it again over low warmth solely briefly to proceed melting the cheese. Overheating the sauce may cause it to interrupt and turn into grainy.

  • Add the cooked and drained pasta to the pot with the cheese sauce and stir to mix. Serve the mac and cheese scorching and luxuriate in!

*This quantity of scorching sauce doesn’t make the macaroni and cheese spicy. It simply  brightens the flavour a bit. You may also accomplish this with Dijon mustard (similar quantity).

See how we calculate recipe costs here.


Serving: 1 servingEnergy: 610 kcalCarbohydrates: 53 gProtein: 26 gFats: 32 gSodium: 787 mgFiber: 2 g

Dietary values are estimates solely. See our full nutrition disclaimer here.


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side view of macaroni and cheese in a bowl with a forkside view of macaroni and cheese in a bowl with a fork

Easy methods to Make Selfmade Mac and Cheese – Step by Step Photographs

Shredded cheddar in a bowlShredded cheddar in a bowl

Begin by shredding an 8oz. block of sharp cheddar. It’s crucial to shred the cheese your self as an alternative of utilizing pre-shredded cheese. For extra data on that, see the part above the recipe titled “Keep away from Pre-Shredded Cheese.”

boiled macaroni held above the pot with a pasta spoonboiled macaroni held above the pot with a pasta spoon

Subsequent, boil 8oz. of macaroni in line with the field instructions (boil for 7-8 minutes, or simply till tender). Drain the macaroni in a colander. (That is the Barilla elbow macaroni, which has a barely unconventional elbow form and texture.)

Butter flour and onion powder in the potButter flour and onion powder in the pot

You can begin the cheese sauce both whereas the macaroni is boiling, or wait till it’s draining and simply make it in the identical pot to avoid wasting on dishes. Add 3 Tbsp butter, 3 Tbsp all-purpose flour, and ½ tsp onion powder to the pot.

Roux being whisked in the potRoux being whisked in the pot

Place the pot over medium warmth and permit the butter to soften. Whisk the butter, flour, and onion powder collectively because the combination begins to get bubbly and frothy. Prepare dinner and whisk for about one minute after it turns into bubbly.

Milk being poured into the potMilk being poured into the pot

Whisk 2 cups of milk into the butter and flour roux. Proceed whisking because the milk begins to warmth (preserve the pot over medium warmth).

Thickened white sauce on the back of a spoonThickened white sauce on the back of a spoon

Enable the milk to come back as much as a mild simmer, at which level it would thicken to the consistency of heavy cream or gravy. Flip the burner off at this level.

salt and hot sauce added to the white saucesalt and hot sauce added to the white sauce

Season the sauce with ½ tsp salt and ½ tsp scorching sauce, or the seasonings of your alternative (different nice choices are dry mustard, pepper, smoked paprika, pesto, and so forth.).

shredded cheddar added to the potshredded cheddar added to the pot

Start including 8oz. shredded cheddar to the pot, one handful at a time, whisking till it’s utterly melted earlier than including extra. If the sauce cools down an excessive amount of to proceed melting the cheese, you may put it over low warmth briefly, however keep away from permitting the sauce to simmer once more. Overheating cheese sauces will trigger them to interrupt and turn into grainy and oily.

Finished cheese sauce dripping off the whiskFinished cheese sauce dripping off the whisk

When all the cheese is melted into the sauce, the cheese sauce is full. You can provide it a style at this level and alter the seasonings for those who’d like. Keep in mind, you need the sauce to be seasoned effectively as a result of the flavour depth shall be diluted a bit as soon as the macaroni is added.

Cooked macaroni being stirred into the cheese sauceCooked macaroni being stirred into the cheese sauce

Add the cooked and drained macaroni again to the pot and stir to mix with the cheese sauce.

Finished mac and cheese in the potFinished mac and cheese in the pot

And that’s it! Your home made mac and cheese is completed. Don’t inform me you don’t wish to dive proper into that pot of mac and cheese and swim round a bit. 😂

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