Homemade Mac And Cheese

Making Homemade Mac And Cheese mac and cheese at home involves making elbow macaroni, which is a creamy cheese sauce made with butter, flour, milk, and cheddar cheese that is frequently topped with Parmesan or Gruyère. Rich, velvety, and delightfully cheesy, it provides the ideal ratio of comfort to creaminess. It is a staple that never goes out of style, named for its main ingredients, macaroni and cheese.

Ingredients:

• Boil 2 cups elbow macaroni until tender, then drain.
• Melt 2 tablespoons butter in a pan over medium heat.
• Whisk in 2 tablespoons all-purpose flour to create a smooth paste.
• Slowly pour 2 cups whole milk while stirring constantly.
• Sprinkle in 2 cups shredded cheddar cheese until melted.
• Add ½ teaspoon salt and ¼ teaspoon black pepper for flavor.

How To Make Homemade Mac And Cheese

1. Drain the macaroni after boiling it in salted water until it is al dente.
2. In a saucepan over medium heat, melt the butter and mix in the flour.
3. Pour milk slowly while whisking continuously to achieve a smooth and thick consistency.
4. Add the shredded cheese and stir until it melts completely and becomes creamy.
5. After adding salt and pepper, turn off the heat.
6. Evenly coat the cooked pasta with the sauce.
7. After 5 minutes of resting, serve warm and savor!

Homemade Mac And Cheese Recipe Tips:

• Macaroni and cheese with extra creaminess. Add ½ cup heavy cream to the milk and mix to make it extra creamy. For a really smooth texture, use cream cheese, mozzarella, and cheddar. Give the sauce a little more time to simmer so it thickens beautifully. After that, add the macaroni, making sure each bite is silky and creamy. Before serving, top with grated Parmesan for extra decadence.
• Bread with Cheddar Jalapeño Firebirds. Add sharp cheddar and hot jalapeños to turn up the fire. Mix the dough with 1 cup of shredded cheddar cheese. For a spicy kick, add one finely chopped jalapeño. Spread the cheese and peppers equally over the dough while gently kneading it. For a golden, crispy crust, top with additional cheese before baking.
• Sun-Dried Firebirds Bread with Tomato Basil. Use fresh basil and sun-dried tomatoes to add a touch of the Mediterranean. Add the sun-dried tomatoes to the dough after chopping them up. Add 2 tablespoons of chopped basil for a balance of freshness and earthiness. After thoroughly kneading the dough, allow it to double in size. For added richness, brush with olive oil before baking.

How To Store & Reheat Leftovers?

1. In The Fridge: Store mac and cheese in an airtight container in the refrigerator for up to 4 days. Let it cool before sealing. Keep it away from strong odors to maintain freshness. Stir before reheating to restore creaminess.
2. In The Freezer: Freeze mac and cheese in a freezer-safe container for up to 3 months. Let it cool completely before freezing. For best texture, thaw overnight in the refrigerator before reheating.
3. To Reheat: Reheat on the stovetop over low heat, stirring in a splash of milk for creaminess. Microwave in 30-second intervals, stirring in between.

Homemade Mac And Cheese Recipe Nutrition Facts

Protein: The recipe provides about 60g of protein from cheese and milk.
Carbohydrates: The pasta contributes roughly 180g of carbs.
Fats: The butter, cheese, and milk add up to 90g of fat.
Saturated Fat: The total saturated fat content reaches around 50g.
Cholesterol: The dairy ingredients contain about 230mg of cholesterol.
Sodium: The salt and cheese contribute approximately 1,500mg of sodium.
Calcium: The cheese and milk provide nearly 1,000mg of calcium.
Iron: The pasta offers around 5mg of iron.
Vitamin A: The butter and cheese add about 600 IU of Vitamin A.
Vitamin D: The milk contributes roughly 100 IU of Vitamin D.

Try More Recipes:

• Firebirds Bread Recipe
• Vegan Creamy Mushroom Ramen
• Ham And Cheese Sliders
• Homemade Garlic Bread