Creamy Homemade Mac and Cheese: A Family Favorite (Print Version)

Creamy Homemade Mac and Cheese recipe. Learn to make this comforting dish with personal tips, real stories, and cheesy goodness. So easy!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 lb elbow macaroni
02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk, warmed slightly

→ Cheese Blend

05 - 3 cups (about 12 oz) sharp cheddar cheese, freshly grated
06 - 1 cup (about 4 oz) Gruyère or Fontina cheese, freshly grated

→ Flavor Boosters

07 - 1 tsp Dijon mustard
08 - 1/4 tsp ground nutmeg (freshly grated if possible)

→ Seasoning

09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, get a big pot of water boiling for your macaroni. Don't forget to salt the water generously – it's your only chance to season the pasta itself! Cook it according to package directions until it's al dente, which means it still has a slight bite. I always set a timer because I've definitely overcooked pasta trying to do too many things at once. Drain it well, but don't rinse it; that starch helps the sauce cling.
02 - In a large saucepan or Dutch oven, melt the butter over medium heat. Once it's all bubbly and happy, whisk in the flour. This is your roux, the base of our dreamy cheese sauce! Cook it for about 1-2 minutes, stirring constantly. It should smell a bit toasty, like warm biscuits, but don't let it brown too much. This step is where I always get distracted, so keep an eye on it!
03 - Now, gradually whisk in the whole milk, a little at a time, making sure there are no lumps. This is important for a smooth sauce! Keep whisking as the sauce thickens. Honestly, it feels like magic watching it go from runny to luscious. I love the smell of milk and butter warming up together, it just says "comfort food" to me. Bring it to a gentle simmer, but don't let it boil vigorously.
04 - Take the pan off the heat. Stir in the Dijon mustard and that tiny pinch of nutmeg. I swear, these two ingredients are game-changers for any cheese sauce, adding depth without making it taste like mustard or spice. This is also where I usually add a good dash of salt and pepper. Taste it! You want the base to be seasoned well before the cheese goes in.
05 - Time for the star of the show! Add your grated cheddar and Gruyère (or Fontina) to the warm sauce. Stir gently until all the cheese is completely melted and the sauce is smooth and creamy. Don't dump it all in at once; add it in batches if you need to, stirring until each addition is incorporated. I once tried to melt cold, straight-from-the-fridge cheese and it clumped a bit, oops!
06 - Finally, add your cooked, drained macaroni to the cheese sauce. Stir it all together until every single piece of pasta is coated in that glorious, golden, creamy sauce. This is where it all comes together! The aroma is just incredible. Serve it up immediately, maybe with a little extra fresh pepper on top, or a sprinkle of chives if you're feeling fancy. Enjoy your Homemade Mac and Cheese!

# Notes:

01 - Always grate your own cheese for the smoothest sauce.
02 - To reheat leftovers, gently warm on the stovetop with a splash of milk to restore creaminess.
03 - Try adding a dash of smoked paprika for a subtle, smoky flavor variation.
04 - Serve with a crisp green salad to balance the richness, it's my favorite combo!

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 55g
Protein: 25g

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