HOMEMADE MAC AND CHEESE WITH EXTRA CHEESE
5/5 - (2 votes)

$4.19 RECIPE / $1.05 SERVING

I already have a few flavored macaroni and cheese recipes, but I realized I didn’t have a single recipe for a simple, classic homemade mac and cheese.

Nothing flashy or unusual here; just creamy, warm, cheesy bliss! So there you have it for today. This classic stovetop macaroni and cheese dish uses a roux-based cheese sauce to fulfill all of your cheesy pasta desires.

It’s great on its own, but I’ve included a list of interesting add-ins and other ways to modify and personalize your mac and cheese.

WHAT ADDS TO THE CHEESYNESS? (Homemade Mac and Cheese)

I used slightly more roux and roughly 30% more cheese than I normally do in my simple stovetop mac and cheese recipes for this extra cheesy homemade mac and cheese.

And I have no regrets about it. I couldn’t stop eating forkfuls of this mac and cheese in between photos since the richer sauce and more cheese made it so creamy and cheesy.

The best thing is that even warmed in the microwave, it stays smooth and creamy. Macaroni and cheese bliss!

WHAT EXACTLY IS A ROUX?

The roux, which is a cooked mixture of flour and fat, is the foundation of this classic stovetop mac and cheese recipe (in this case, butter).

The roux thickens the sauce and allows the cheese to melt gently into the sauce rather than clumping.

While there are ways to make a cheese sauce without a roux, following this extra step ensures that your mac and cheese has the creamiest, dreamiest cheese sauce possible.

WHAT CHEESE SHOULD I USE FOR- Homemade Mac and Cheese

The most common cheese used in macaroni and cheese is cheddar, and sharp cheddar has the strongest flavor.

However, if you want to branch out beyond cheddar, there are a slew of different cheeses that work well with macaroni and cheese. To customize your mac and cheese, use one or a combination of cheeses.

Other cheeses that go well with macaroni and cheese include:

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

PRE-SHREDDED CHEESE SHOULD BE AVOIDED.

Although pre-shredded cheese is easy, the anti-caking additives will undoubtedly influence the creaminess of your homemade mac & cheese. In the worst-case situation, your sauce will be extremely gritty and chalky in flavor.

Purchase cheese in block form and grate it yourself in a few minutes. The cheese will not be as dry, and the sauce will be truly smooth and creamy.

CAN I ADD ANYTHING ELSE TO MY MAC AND CHEESE?

HOW TO MAKE HOMEMADE MAC AND CHEESE WITH EXTRA CHEESE
Food: HOMEMADE MAC AND CHEESE WITH EXTRA CHEESE IN A MINUTE
Source: Creamy Baked Macaroni and Cheese

This is when Homemade Mac and Cheese can become a lot of fun.

To design your own homemade mac and cheese masterpiece, mix up the herbs and spices, and add some veggies, or your favorite protein. Here are some more interesting additions to your mac and cheese:

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

HOMEMADE MAC AND CHEESE

This incredibly creamy and cheesy homemade mac and cheese are great on its own or as a jumping-off point for your own creation.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings:  about 1.25 cups each

INGREDIENTS for Homemade Mac and Cheese

  • 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 whole milk ($0.84)
  • 1/2 tsp hot sauce* ($0.02)
  • 1/2 tsp salt ($0.03)
  • 8 oz. block sharp cheddar, shredded ($2.25)

INSTRUCTIONS

  1. Follow the package directions for cooking the macaroni (boil for 7-8 minutes, or until tender). In a colander, drain the macaroni.
  2. In a medium pot, combine the butter, flour, and onion powder. Heat over medium heat, whisking constantly until the butter is melted and the liquid begins to boil. Cook for one minute once it has started to bubble.
  3. Whisk in the milk once the butter and flour roux has been cooked. Cook, whisking constantly, over medium heat until the milk begins to softly simmer, thickening to the consistency of heavy cream or gravy.
  4. Turn off the burner. Salt and spicy sauce to taste in the white sauce.
  5. Start whisking in the shredded cheddar, one handful at a time, until it is thoroughly melted before adding more.
  6. Continue to melt the cheese into the sauce until it is completely melted. If the sauce becomes too cold to melt the cheese, return it to low heat for a short while to keep the cheese melting. The sauce can crack and turn gritty if it is overheated.
  7. Stir together the cooked and drained pasta with the cheese sauce in the pot. Enjoy the hot macaroni and cheese!

NOTES

*The macaroni and cheese will not be spicy with this amount of hot sauce. It simply brightens the flavor. This can also be done with Dijon mustard (same amount).

NUTRITION

  • Serving: 1 serving
  • Calories: 610 kcal
  • Carbohydrates: 53 g
  • Protein: 26 g
  • Fat: 32 g
  • Sodium: 787 mg
  • Fiber: 2 g

STEP BY STEP INSTRUCTIONS FOR MAKING HOMEMADE MAC AND CHEESE

HOMEMADE MAC AND CHEESE WITH EXTRA CHEESE IN A MINUTE
Food: HOMEMADE MAC AND CHEESE WITH EXTRA CHEESE IN A MINUTE
Source: Creamy Baked Macaroni and Cheese
  1. Begin by grating an 8-ounce block of sharp cheddar cheese. Instead of using pre-shredded cheese, it’s critical to shred the cheese yourself. See the section above the recipe marked “Avoid Pre-Shredded Cheese” for further details.
  2. Cook 8 oz. macaroni according to package directions (boil for 7-8 minutes, or just until tender). In a colander, drain the macaroni. (This is Barilla’s elbow macaroni, which has a unique form and texture.)
  3. Start the cheese sauce while the macaroni is boiling, or wait until it’s finished draining and cook it in the same pot to save time and dishes. 3 tablespoons butter, 3 tablespoons all-purpose flour, and 12 teaspoons onion powder.
  4. Allow the butter to melt in the pot over medium heat. As the mixture becomes bubbling and foamy, whisk together the butter, flour, and onion powder. After it turns bubbling, cook and stir for about one minute.
  5. 2 cups milk, whisked into the butter and flour roux Continue to whisk as the milk heats up (keep the pot over medium heat).
  6. Allow the milk to gently simmer until it thickens to the consistency of heavy cream or gravy. At this moment, turn off the burner.
  7. 12 teaspoon salt and 12 teaspoons spicy sauce, or additional seasonings of your choosing (other great options are dry mustard, pepper, smoked paprika, pesto, etc.).
  8. Start by whisking 8 oz. shredded cheddar into the pot one handful at a time until it is thoroughly melted before adding more. If the sauce cools too much to continue melting the cheese, heat it momentarily over low heat, but do not allow it to simmer again. Cheese sauces that have been overheated may crack and become gritty and greasy.
  9. The cheese sauce is finished when all of the cheese has melted into the sauce. At this time, you can taste it and adjust the seasonings if necessary. Remember that the taste intensity of the sauce will be lessened after the macaroni is added, so season it generously.
  10. Return the cooked and drained macaroni to the pot, stirring to incorporate the cheese sauce.
  11. That’s everything! Your mac and cheese are ready to eat. Don’t tell me you don’t want to dive right into that mac and cheese pot and swim about in it for a while.