This is the easiest homemade mac and cheese recipe, adapted from one of my favorite cookbooks– The Ultimate Southern Living Cookbook. I keep most of my recipes on the Paprika app these days, but this is one go-to classic book I’ll always keep. This dish serves a crowd– awesome for a holiday meal or potluck. Everybody loves mac and cheese, right?!
Start with a 16 oz. box of macaroni– cook according to the directions on the box and drain. I rinse with cold water to stop the noodles from cooking, drain again.
Grate your cheese– use medium or sharp cheddar. 2 cups + extra for the topping. You can never have too much cheese! If you want a variation on this recipe, try a gouda/cheddar blend.
Separately, melt the butter on low in a saucepan, add flour and whisk until blended.
Gradually add milk, continue to whisk the mixture until it’s thick and bubbly.
Stir in salt, hot sauce, and cheese, stirring until the cheese melts.
Once melted, stir in the macaroni noodles until blended.
Spoon into a large casserole dish, top with extra shredded cheese. You could also add some paprika for color. Bake, uncovered, at 350 for 30 minutes. Let stand before serving. YUM!!!
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Easy Homemade Mac & Cheese
Ingredients
- 1 (16 oz) packed of dried elbow macaroni
- 1/4 cup of butter
- 1/4 cup all purpose unbleached flour
- 2 cups organic milk (2 % works fine)
- 1 teaspoon salt
- 3–5 shakes of hot sauce (I use Frank’s)
- 2 cups (8 oz) Cheddar cheese + more for topping. Shred it yourself–trust me. For variation, you could use a Cheddar/Gouda blend.
- Paprika (optional)
Instructions
- Cook macaroni according to directions on the box. Drain, rinse with cold water and set aside.
- Melt butter in a saucepan over low heat. Add flour, whisking constantly.
- Once combined, add milk gradually.
- Whisk until thickened and bubbly.
- Stir in salt, hot sauce, shredded cheese, until cheese melts.
- Stir macaroni noodles into the sauce.
- Once combined, pour into large casserole dish.
- Sprinkle with extra cheese and paprika (optional).
- Bake uncovered at 350 degrees for 30 minutes. Let stand for five minutes before serving.
