Homestyle Macaroni & Cheese

I am not going to lie...this is actually the first time I have made a real homemade macaroni & cheese.  I was searching for a good recipe, & to be honest I don't think you can go very wrong with mac & cheese.  It's such a versatile dish you can make your own using any cheeses that you like, as long as they melt well, & it will be warm & comforting for your belly.  My kids especially loved this dish, making me wonder why I had never tried making it homemade for them before.  The ooey gooey cheese sauce & crispy crunchy topping were very pleasing.  It's just as good the next day too, so it's one of those recipes that is a good re-heat.  If you haven't tried homemade macaroni & cheese, you should.  It's very easy & kid-friendly.

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Homestyle Macaroni & Cheese

Recipe altered from Gourmet by: Amber (Dessert Now, Dinner Later!)

Crumb Topping:

• 2 Tbsp butter
• 2 cups panko bread crumbs
• 1 cup medium cheddar cheese, shredded

Pasta & Sauce:

• 3/4 lb small shells
• 3 Tbsp butter
• 3 Tbsp flour
• 1/4 tsp cayenne pepper
• 2 3/4 cup milk (any)
• 3/4 cup heavy cream
• 2 cups medium cheddar cheese, shredded
• 2 cups mozzarella cheese, shredded
• 2 tsp dijon mustard
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

1. Prepare crumb topping by melting butter & letting it cool.  Once it's cooled add bread crumbs & shredded cheese.  Mix & set aside.
2. Fill a pot with water for your shells.  Heat until boiling, add shells & cook 7-8 min or until directed on the box.  Drain shells, saving 1/2 cup starchy water for later.
3. In a separate medium/large saucepan, melt butter over medium/high heat.  Stir in flour & cayenne pepper, forming a roux.  Stir for one minute.  Gradually whisk in milk, & stir for 3 minutes or until boiling & thick.
4. Stir in heavy cream, cheeses, dijon, & spices.  Remove from heat & continue stirring until everything is melted nicely.  
5. Add your cooked, drained shells to the cheese mixture, & then add the extra starchy water you saved.  Combine well & pour into a large rectangle baking dish that has been buttered or sprayed.  Sprinkle topping on & bake at 400*F for 20-25 minutes until bubbling & golden brown on top. 

  

I am not going to lie...this is actually the first time I have made a real homemade macaroni & cheese.  I was searching for a good recipe, & to be honest I don't think you can go very wrong with mac & cheese.  It's such a versatile dish you can make your own using any cheeses that you like, as long as they melt well, & it will be warm & comforting for your belly.  My kids especially loved this dish, making me wonder why I had never tried making it homemade for them before.  The ooey gooey cheese sauce & crispy crunchy topping were very pleasing.  It's just as good the next day too, so it's one of those recipes that is a good re-heat.  If you haven't tried homemade macaroni & cheese, you should.  It's very easy & kid-friendly.

Pin It

Homestyle Macaroni & Cheese

Recipe altered from Gourmet by: Amber (Dessert Now, Dinner Later!)

Crumb Topping:

• 2 Tbsp butter
• 2 cups panko bread crumbs
• 1 cup medium cheddar cheese, shredded

Pasta & Sauce:

• 3/4 lb small shells
• 3 Tbsp butter
• 3 Tbsp flour
• 1/4 tsp cayenne pepper
• 2 3/4 cup milk (any)
• 3/4 cup heavy cream
• 2 cups medium cheddar cheese, shredded
• 2 cups mozzarella cheese, shredded
• 2 tsp dijon mustard
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

1. Prepare crumb topping by melting butter & letting it cool.  Once it's cooled add bread crumbs & shredded cheese.  Mix & set aside.
2. Fill a pot with water for your shells.  Heat until boiling, add shells & cook 7-8 min or until directed on the box.  Drain shells, saving 1/2 cup starchy water for later.
3. In a separate medium/large saucepan, melt butter over medium/high heat.  Stir in flour & cayenne pepper, forming a roux.  Stir for one minute.  Gradually whisk in milk, & stir for 3 minutes or until boiling & thick.
4. Stir in heavy cream, cheeses, dijon, & spices.  Remove from heat & continue stirring until everything is melted nicely.  
5. Add your cooked, drained shells to the cheese mixture, & then add the extra starchy water you saved.  Combine well & pour into a large rectangle baking dish that has been buttered or sprayed.  Sprinkle topping on & bake at 400*F for 20-25 minutes until bubbling & golden brown on top.