I’m going to go ahead and say that this is the best homemade mac ‘n cheese ever. I’ve literally made it hundreds of times. It’s creamy, delicious, and oh-so-easy to make.
My daughters love eating this mac ‘n cheese as a quick lunch during the week and my husband loves eating it for dinner too. Add some steamed broccoli and dinner is done.
I got this mac ‘n cheese recipe from my mother-in-law, who cooks a bunch of it at a time and freezes it in disposable pie pans for holidays, parties, and big family dinners. It seems like every time we go to visit she has a pan waiting in the freezer for the oven. While it’s delicious baked, I love whipping up this quick stovetop version at home.
Here’s why this homemade mac ‘n cheese recipe is the bomb (dot) com:
- It’s delicious!
- The sauce is made from real milk and cheese (no powdered stuff!).
- You can make it in 15 minutes or less.
Homemade Mac ‘n Cheese
Yields: 10 servings (simply cut in half if you want to make less)
- 1 pound box of elbow macaroni
- 1 stick of butter (I used unsalted)
- 1/2 cup of flour
- 1 teaspoon salt
- 1/2 teaspoon onion powder (this is the secret ingredient that makes it so amazing)
- 4 cups of 2% milk (skim milk and whole milk work too)
- 16oz of cheddar cheese, shredded (white New York extra sharp cheddar cheese is the best, but I’ve used orange sharp cheddar cheese in a pinch)
- Cook macaroni according to directions on box, drain, and set aside.
- Melt butter in a large nonstick saucepan.
- Add flour, salt, and onion powder and mix until it forms a paste.
- Add milk and bring to boil for one minute, or until sauce starts to thicken.
- Remove from heat and stir in cheese until it is melted and combined.
- Add cooked macaroni and serve!
Complete Steps 1-6 and cool to room temperature. Pour into 9×13″ casserole dish and cover with layers of plastic wrap and foil. Freezer for up to three months. To cook, bake at 350 degrees F for 90 minutes or until heated through.
This homemade mac ‘n cheese tastes great with brown sugar meatloaf, steamed broccoli, or whatever you like. Enjoy!
I originally shared this recipe on Thirty Handmade Days on 4/12/15.