Homestyle Mac and Cheese

There’s a few recipes you just have to master. One of those is how to make an epic homestyle baked macaroni and cheese. No matter the season, no matter the occasion…an extra cheesy perfectly baked mac and cheese is ALWAYS a favorite.

INGREDIENTS AND KITCHEN SUPPLIES

Here’s what you’ll need to make a show-stopping mac and cheese

INGREDIENTS

• Elbow macaroni noodles. For me, it’s elbow all the way. Don’t give me a mac and cheese with shells.
• Extra sharp or sharp Cheddar cheese. You want the full force cheese flavor. I think mild Cheddar variations are just too bland. Go for at least a sharp, but my favorite is extra sharp.
• Light cream. Some recipes may call for heavy cream, but I’ve found light cream still gives that thick cheese sauce consistency without having to go for the heavy cream.
• Seasonings: salt, pepper, dry mustard, garlic powder, smoked paprika.
• Butter and flour to make the roux.

KITCHEN SUPPLIES

• Box grater. The best mac and cheeses are made with fresh grated cheese, so make sure you have a box grater.
• 9×13 baking dish.
• Large pan, whisk, spoons.

THE BEST CHEESE FOR MAC AND CHEESE

Since the main ingredient here is cheese, it’s so important to go for one that is high quality. So let’s review the important things to consider here:

Packaged shredded vs Block. If you read my kitchen supplies list above this shouldn’t come as a surprise. You absolutely MUST buy block Cheddar and grate it yourself. Skip the packaged shredded and get the block. Why? The packaged pre-shredded has anti-caking agents that are great for making sure those shreds don’t clump together in the back, but terrible for create a smooth melty sauce. When you grate the block cheese you get just the cheese. It’s a little more moist than the package, and melts perfectly into the sauce.

Mild vs Sharp vs Extra Sharp. Cheddar comes in a range of sharpness. It’s my opinion that a mac and cheese should have a very forward cheese taste. You just don’t get that with a mild Cheddar. I say you at least need sharp, but I’m always reaching for the extra sharp. That really packs that cheesy punch!

Brand. When there’s an ingredient that’s the main star, it’s really important to get the best quality your budget allows. Cabot has been my go-to for a long time. I’ve also used Cracker Barrel, as well as Tillamook!

It might surprise you that baked mac and cheeses aren’t overly complicated, and don’t take that long to make! The longest most labor intensive part of this recipe is grating the blocks of cheese…you’ll get a little bit of an arm workout in there too lol. Once you’ve got everything ready the cheese sauce whips up in about 10 minutes, then add in the cooked noodles, and bake!

They key to getting a perfectly cheesy baked mac and cheese is making sure not to bake it for too long. If you bake it too long the moisture from the sauce can evaporate leaving you with a not so saucy dish. I’ve found the sweet spot is baking for 15 minutes, then placing it under the broiler for a bit to get the top nice and browned. Just make sure to really watch it once it’s under the broiler so it doesn’t burn.

WHAT TO SERVE WITH MAC AND CHEESE

Let’s get your dinner ready…here are some ideas of what to serve with this recipe.

• Chicken: BBQ chicken thighs, drumsticks, or keep it super simple and grab a rotisserie chicken from the grocery store.
• Grilling: Throw some burgers, dogs, steak, or ham steak on the grill.
• Soup: Tomato soup would go well with this.
• Sides: Bagged garden salad, steamed broccoli, green beans, or a corn casserole.
• Cold: Make some deli sandwiches or wraps.

If you want more decadent mac and cheese recipes, you’re in luck…it’s one of of my specialties!

Baked Gouda Mac and Cheese
Jalapeno Mac and Cheese
Beer Cheese Mac and Cheese
Buffalo Chicken Mac and Cheese

Or browse my collection of over 20 mac and cheese recipes!

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