Homemade macaroni and cheese is cozy, warm, and comforting. Your family, both kids and grownups alike, will adore this creamy, cheesy mac ‘n cheese recipe.
- 1 lb dry elbow macaroni pasta
- 6 TB regular butter
- 5 1/2 cups whole milk
- 1/2 cup all purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground nutmeg
- 1/4 tsp fresh ground black pepper
- 1/4 tsp dry mustard
- 4 1/2 (18 oz) cups freshly grated sharp white cheddar
- 1 1/4 cups (5 oz) freshly grated Pecorino Romano
- Heat oven to 375F with rack in middle position. Grease a 9×13 casserole dish and set aside.
- Fill large pot with salted water. Bring to boil, add macaroni and cook 2 minutes fewer than the package states for al dente. You want the pasta a bit undercooked, as it will continue to cook in oven. Transfer cooked macaroni to colander, rinse well with cool water, and set aside to drain.
- In saucepan, heat milk until hot and set aside (watch that it doesn’t spill over.) In a large pot, melt butter over medium heat. When butter starts bubbling, add flour and cook 1-2 minutes, constantly stirring.
- Add hot milk into flour-butter mixture, whisking constantly. Continue cooking/whisking on medium heat until mixture bubbles and becomes thick, about 10 min.
- Turn heat off. Stir in garlic and onion powder, nutmeg, black pepper, and dry mustard. Add 3 cups of the white cheddar and 1 cup of the Pecorino Romano. Mix thoroughly until cheeses are melted and sauce is smooth and creamy.
- Add cooked macaroni into cheese sauce and stir to combine well. Pour mixture into greased casserole dish, distributing evenly. Sprinkle top with remaining 1 1/2 cups white cheddar and 1/4 cup Pecorino Romano. Bake until top is golden brown, about 30 min. If needed, set under broiler for just a minute or two until browned to your liking. Let cool 5 minutes and serve.
For bread crumbs: Cube 6 slices of good quality (crust removed) bread into small pieces. Place in bowl and mix with 2 TB melted butter. Scatter breadcrumbs over top of casserole right before baking.
Yields about 12 servings as a side dish.
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- Category: Side dish
- Method: Stovetop
- Cuisine: American
Keywords: Macaroni and Cheese, Mac and Cheese