Macaroni & Cheese Recipe
Who doesn’t love a good Mac & Cheese Recipe? A dish that is deliciously rich and comforting. This is one of my many macaroni and cheese recipes that you will love and it’s the perfect dish for the holidays or those special occasions. This is a family favorite baked mac and cheese that everyone will enjoy from the little kids, teenagers, and adults.
Feel free to add your own creative touch and use a variety or combination of your favorite cheeses. There is so many variations you can add to this universal dish that many people love. Everyone has their own way of cooking and getting around in the kitchen, so don’t hesitate to add your own personal touch to this recipe.
The elbow noodles are mixed into a velvety rich creamy cheese sauce. If you want to be extra creative with the cheese selection you can add Mozzarella, parmesan, smoked gouda, or Monterey jack. You can use packaged shredded cheese, or you can shred your own cheese. I know what you’re thinking – shredding your own cheese is going the extra mile, but freshly grated cheese melts better. Allow your mac and cheese to bake at a decent temperature for 25 to 35 minutes. Don’t overbake your mac & cheese, it will firm up once you let it sit for 10 to 15 minutes. This is a mac & cheese recipe that you and your family will love!
If you’re using block style cheese, be sure to shred the cheese beforehand and have it ready to make your cheese sauce.
Ultimate Mac & Cheese Recipe
Ingredients
- 3 cups dry elbow macaroni
- 1/2 cup Half & Half
- 1/2 cup milk
- 8 oz block Colby & Monterey Jack cheese
- 2 to 4 oz block Velveeta cheese
- 8 oz block sharp cheddar cheese
- Mild Shredded cheddar for top layer
- salt & pepper to taste
- 1 to 2 egg
- 1 to 2 Tbs Butter
- ¼ tsp paprika
- Cornstarch pinch
Instructions
- On medium-high to high heat, in a large pot bring some water to a boil. Once the water begins to boil, sprinkle a little salt, add the elbow noodles, and cook until al dente. Make sure to drain your noodles afterwards.
- On medium-high heat in a separate pan or pot, melt some butter. Once the butter melts, add the milk and half & half. Whisk the milk and butter mixture together.
- Optional: you may add a pinch of cornstarch to help thicken the sauce. (Allow the cornstarch to dissolve completely).
- Next, add your shredded cheese to the milk mixture and stir or whisk the cheese consistently.
- Keep an eye on the cheese sauce so that it doesn’t burn and make sure to stir consistently while the cheese melts.
- Once the cheese has melted, add your seasonings. (You may add salt, pepper, and a little paprika for taste.)
- In a small bowl, add a cracked egg and whisk the egg for a few seconds. Add the egg to the cheese mixture and stir the egg into the cheese sauce. Lower the heat on the stove if you need to, to avoid cooking the egg or having scrambled eggs in your cheese sauce.
- Once the egg is well blended into your cheese sauce, add the cooked elbow noodles to the cheese sauce and stir the noodles into the mixture.
- Preheat the oven to 350 degrees.
- In a buttered baking dish or pan, add the mac and cheese mixture to the dish.
- Then, add a top layer of shredded cheese to the mac and cheese.
- Place the mac and cheese dish in the oven uncovered and bake for 25 to 35 minutes. Try not to overbake the mac and cheese.
- After the 25 to 35 minutes, remove the mac and cheese from the oven and allow it to cool down for 10 to 15 minutes. Enjoy!
