This recipe for Homemade Mac and Cheese is simply the best. The 3 cheeses and sautéed onion used in this recipe blend perfectly together and create a delicious sauce. Pour over your favorite pasta, such as large shell or elbows. Enjoy as a stand-alone meal, or serve as a side dish with endless proteins and/or salads.
The sauce is super tasty with the large shell pasta for a completely satisfying meal. As a side dish, it goes beautifully with ribs, chicken, pulled-pork, or pretty much anything BBQ’d. Bonus: kids love mac and cheese!
Homemade Mac and Cheese
Start by cooking the pasta according to the directions, which are written on the box. Cook it al dente while you start the cheese sauce.
Drain the pasta when it’s done.
Speaking of pasta…
The recipe lists large shell, or large elbow pasta, but use whatever your favorite pasta is.
I’m a fan of using what I have on hand, so check your pantry. I will say, however, that curly pasta is fun, plus it’s easy to eat with a fork.
To clarify, most any pasta will work. Lasagna noodles or manicotti tubes might be a little weird, but who knows?
Time to make the sauce…grab yourself a large sauce pan.
Melt the butter and sauté the onion until soft. For me, this is the magic secret ingredient.
Mac and cheese is always good, but add the onion and it’s over the top. In other words, it’s the bomb!
Sprinkle in the flour and stir constantly. Pour in the milk and half and half, allowing it to thicken for about 5 minutes. Stir often.
Next, stir in the shredded cheese a handful, (or approx. 1/2 a cup) at a time. I love fresh grated or Sargento’s shredded cheeses. Let the cheese melt between batches.
Add the mustard and spices, then fold in the cream cheese. The smaller the cubes of cream cheese, the quicker they melt.
Once the cream cheese is thoroughly melted, the sauce is done.
Put the drained pasta back into the pot you cooked it in, or whichever pot/pan is the larger of the two. You need it big enough that you can stir everything together.
Pour the sauce over the pasta and stir the Homemade Mac and Cheese so the pasta is completely coated with the cheese sauce, and everything is piping hot. Serve immediately and prepare yourself to be happy.
Fresh cracked pepper is yummy on top, but of course, optional.
A cheesy cheese lover?
Try these cheesy recipes:
- Baked Tortellini with Sausage
- Cauliflower Ham Hotdish
- Green Chile Cheese Quesadillas
- Cheese Manicotti
- Cheesy Chicken Casserole
- Cheesy Potato Ham Chowder
Homemade Mac and Cheese
Materials
- 1 lb. large shell pasta (or elbows)
- 4 Tbsp. unsalted butter
- 1/2 medium onion, finely chopped
- 1/4 cup flour
- 1 1/2 cups 2% or whole milk
- 1 cup half and half
- 2 cups shredded cheddar cheese
- 1 cup shredded colby jack cheese
- 1 1/2 tsp. dijon mustard
- 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper
- 4 oz. cream cheese, cubed
- cracked pepper (optional)
Instructions
- Cook the pasta in salted water according to package directions until al dente. Drain.
- Meanwhile, melt butter in a large pan and sauté onions until soft, approx. 5 min.
- Sprinkle in the flour, stirring constantly. Stir in milk and half and half, bring to a low simmer. Stir often for about 5 min. as it thickens.
- Add shredded cheese 1/2 cup at a time. Stir until melted, add more cheese.
- Mix in mustard, paprika, and cayenne pepper. Stir in cream cheese and stir until melted and creamy.
- Stir in cooked pasta, allow to cook 2 min. Serve immediately, refrigerate left overs.
- Top with optional cracked pepper. Enjoy!
Nutrition
Homemade Mac and Cheese
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Above all, happy cooking and have a blessed day.
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