Homemade Macaroni and Cheese
How to make the richest, creamiest, cheesiest mac and cheese that everyone will love. This homemade macaroni and cheese is the perfect comfort food recipe.
Servings: 8
Equipment
- emile henry 9 x 13 baking dish
- spatula set
Ingredients
- 1 lb. Macaroni
- 1/2 cup Butter
- 1/3 cup Flour
- 3 cups Half-n-Half
- 1 cup Whole Milk
- 2 teaspoons Salt plus more to taste
- 1 teaspoon Pepper
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Dried Mustard
- 4 cups Sharp Cheddar Cheese grated (divided)
- 2 cups Gruyere Cheese or Swiss, grated (divided)
- Optional Topping:
- 1 1/2 cup Panko Bread Crumbs
Instructions
- In a large pot, bring salted water to a boil. Add macaroni and cook according to package instructions. Drain.
- Meanwhile, melt butter over medium heat in large saucepan or skillet. Once butter is melted, stir in flour and use a whisk to make a smooth paste.
- Stir in half-n-half and keep whisking until smooth. Stir in whole milk. Cook until thickened and begins to coat the back of a spoon.
- Add salt, pepper, nutmeg, and dried mustard.
- Reduce heat to medium-low. Stir in 2 cups (reserve 2 cups for later) of sharp cheddar cheese, in small increments, and keep whisking until melted. This helps to keep the cheese from clumping. Stir in 2 cups of Gruyere cheese until creamy.
- Toss drained pasta with creamy cheese sauce.
- Pour 1/2 pasta mixture into 9 x 13 baking dish. Top with 1 cup sharp cheddar cheese. Top with remaining mac n' cheese.
- Sprinkle with remaining 1 cup of sharp cheddar cheese.
- Optional: top with panko breadcrumbs.
- Bake at 350 degrees for 5-6 minutes or until cheese is bubbly and melted or place under the broil setting for 2-3 minutes.
Notes
Adapted from Ina Garten
