Homemade Mac and Cheese
A traditional creamy 3-cheese sauce and pasta meal made on your stove top.
Prep Time5 minutes mins
Active Time30 minutes mins
Total Time35 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: cheesy, from scratch, old fashioned, traditional
Yield: 8
Calories: 570kcal
- 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)
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!
Calories: 570kcal | Carbohydrates: 51g | Protein: 22g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 369mg | Potassium: 315mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1012IU | Vitamin C: 1mg | Calcium: 432mg | Iron: 1mg