Homemade Mac and Cheese
This easy homemade mac and cheese recipe is made on the stovetop with 8 ingredients in 25 minutes! It's so creamy and rich, you'll never go back to boxed mac and cheese.
Ingredients
- 2 cups elbow noodles (use 2 1/2 cups if using large elbow noodles)
- ¼ cup salted butter
- 3-4 Tablespoons all-purpose flour
- 2 cups whole milk
- 1-2 teaspoons yellow or dijon mustard
- 2-3 cups medium or sharp cheddar cheese (shred from block)
- 1 cup gruyere or jack cheese (shred from block)
- ½ teaspoon seasoned salt
S&P and hot sauce to taste
Instructions
- Cook noodles. Cook 2 cups noodles in a large pot of water according to package. Add 1 Tablespoon of salt to the water. Drain once cooked.
- Make roux. In a large pot, melt 1/4 cup butter over medium-low heat and then whisk in 3-4 Tablespoons flour. Cook for about 2-3 minutes, stirring constantly.
- Creamy sauce. Whisk in 2 cups milk and 1-2 teaspoons mustard. Let come to a simmer and then remove from heat.
- Add cheese. Whisk in 3-4 cups of cheeses and stir until smooth and melted. Add in salt and pepper, and season to taste. You could add a dash of hot sauce if desired as well.
- Stir in noodles. Add in cooked noodles and stir to combine. Serve while warm.
Notes
Cheese:
- You can also substitute the sharp cheddar cheese for a mild one.
- I love using gruyere as it adds a wonderful flavor and smooth and creamy texture, however you can substitute it for jack, colby, fontina or mozzarella. You could even just use all cheddar if preferred.
Nutrition
Calories: 270kcal, Carbohydrates: 23g, Protein: 12g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 42mg, Sodium: 317mg, Potassium: 136mg, Fiber: 1g, Sugar: 3g, Vitamin A: 445IU, Calcium: 258mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
