This macaroni and cheese has a rich, creamy cheese sauce. The yield is fit for a large family. Enjoy!
One of my favorite side dishes is macaroni and cheese. Not the store-bought kind in the convenient, little blue box. I’m talking to macaroni and cheese that starts with a roux, then milk and shredded cheese. Luckily, there are a few nights where I’m able to take the time to make this delicious treat. If you have a few minutes to spare, making this will quickly become a family-favorite recipe.
How to make Macaroni and Cheese
In a large pot, bring water to a boil. Once boiling, add salt, olive oil and elbow noodles.
Boil until cooked through, according to package directions.
Drain pasta. Return pot to heat.
In pot, melt one stick (8 tablespoons) of butter. When melted, whisk in 1/2 cup flour. Cook until golden brown and raw flour taste is cooked out.
Whisk in milk and cook until milk thickens. Whisk in shredded cheese and spices.
Fold in noodles. Serve warm. Enjoy!
A few tips…
When creating your roux, I like to keep mine silky smooth. If you add too much flour, your roux will clump. The best ratio I have found is equal parts butter to flour, or tablespoon to tablespoon.
And when selecting what cheese to use, I highly recommend you grate your own cheese. In pre-shredded cheese, there’s typically an additive included to prevent the cheese from clumping together. That additive isn’t something you want to include in good, homemade food. Shredding your own cheese ensures your cheese sauce will melt perfectly and coat every single noodle.
What’s your favorite side dish?
I would love to know what you and your family like to cook! Tell me on Facebook or Instagram. If you want more recipe inspiration, head over to my Homemaking tab and find more recipes like this one!
Macaroni and Cheese
Creamy sauce coats every noodle. Sure to be a family favorite!
- 1 pound elbow pasta noodles
- 8 TBSP butter (1 stick)
- 1/2 c all purpose flour
- 5 cups whole milk
- 5 cups shredded colby jack cheese
- 1/2 tsp nutmeg
- 1 tsp paprika
- 1 tsp dried mustard
- 1 1/2 tsp garlic powder
- 5 tsp salt
- 1 tsp pepper
- 1/4 olive oil
- Bring a large pot of water to a boil. When water is boiling, add 2 tsp salt and 1/4 olive oil. Then add 1 pound of elbow pasta and cook according to package instructions.
- Stir pasta occasionally to prevent sticking.
- While pasta is boiling, combine remaining salt, pepper, nutmeg, dried mustard and garlic powder in a small bowl. Set aside.
- Drain pasta. Return empty pot to heat.
- Melt 8 TBSP. When melted, whisk in 1/2 flour until roux is smooth and raw flour taste is cooked out.
- Whisk in 5 cups whole milk. Whisk constantly until milk is thickened.
- When milk is thickened, whisk in shredded cheese. When cheese is almost completely melted, whisk in spice blend.
- When all is completely combined, fold in pasta.
- Transfer to a pregreased 9x13 baking dish.
When creating a roux, remember that a one to one ratio of butter to flour will create a smooth roux that isn't clumpy.
Feel free to substitute any cheese that melts well to fit your family's preference.
Also served well with breadcrumbs on top, or with a dash of cayenne pepper for some heat.
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