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Homemade Mac n’ Cheese


The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. Love cheesy recipes?
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The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three...

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Cook time40 minYield5 servings


Ingredients

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Gruyere cheese shredded

Cooking guidelines

Boil a box of pasta and, in a separate pot, whisk together the milk and flour, adding about a teaspoon of salt and a bit of sugar and pepper to taste.

Stir constantly until just boiling, then lower the heat and continue stirring for a few moments as it thickens. Next, add the shredded cheese and mix until melted, and then pour the cheese mixture over the pasta.

At this point, it’s ready to serve — or if you want, you can add some “extras” to make a more tasty grown-up version, like peas, bacon crumbles, cubed ham, tuna, tomatoes, or scallions. If you have time to go all out, you can dump it all into a casserole dish, top with buttery breadcrumbs, and bake it for 20-25 minutes.


  • Chef: Adela
  • Published:

Category: Pasta

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