It was a bone-chilling winter. I can’t believe I’m starting this post talking about THE WEATHER, but the frigid temperatures definitely inspired this dinner. On a cold night where nothing sounded appealing except for cheesy covered noodles, I made the best homemade macaroni and cheese. And this is coming from someone who doesn’t even really like pasta. (Yes, we do exist!) But somehow bacon and cheese sauce fixes everything. Lololol
Why You’ll Love This Mac & Cheese Recipe
I call this company-worthy macaroni and cheese. It’s the kind of dressed up macaroni and cheese recipe that satisfies AND impresses everyone at the table. After falling in love the first time, I made this recipe again when our friends came over for dinner. Every single one asked me for the recipe. Every single one. Here’s why:
Homemade 3 cheese sauce Sauce to noodle ratio (extra saucy!) A small handful of sautéed garlic spinach Crispy bacon Crunchy breadcrumbs
If you need a fancied-up, yet totally approachable dinner… make this macaroni and cheese.
How to Make Homemade Mac and Cheese
Have you ever made macaroni and cheese from scratch before? I shared a recipe for baked mac and cheese in 2017, then realized that it’s OK to go heavier on the creamy factor. I started with that recipe, changed its tune a bit, and this cheesy masterpiece was born. Let me teach you how to make it. Making the cheese sauce:
Overview: Macaroni and Cheese Sauce Ingredients
Use a mix of whole milk and half-and-half. Using all whole milk creates a thinner cheese sauce. Heavy cream creates a thick-as-a-brick cheese sauce. Using a combination of whole milk and half-and-half creates the perfect sauce consistency. How about the ground mustard? Your macaroni & cheese will NOT taste like mustard. Ground mustard is a traditional ingredient in most mac and cheese recipes because it adds a sharp kick and depth of flavor. That’s the same reason I use it in this ham & cheese strata and ham and potato casserole.
What Cheese Do I Use?
For truly remarkable macaroni and cheese, use a combination of cheeses. I recommend white cheddar, regular sharp cheddar, and a fun cheese like smoked gouda or Gruyere. Grate it at home so it’s soft and fresh. (I love this particular cheese grater!) We’re reaching Stouffer’s macaroni and cheese level: You have options with this recipe. You can prepare it as stovetop macaroni and cheese or baked macaroni and cheese. It’s ready to serve right after you stir the sauce and noodles together. Or you can spoon it into a casserole dish, top with breadcrumbs and parm cheese and bake. Breadcrumbs add a lovely crisp on top! This recipe yields a big casserole, so it’s wonderful for potlucks and other large gatherings. Feel free to halve the recipe for a smaller crowd or freeze leftovers for later.
How to Freeze Homemade Mac and Cheese
You can freeze the prepared mac and cheese for another day. To freeze, cool macaroni and cheese completely, transfer to a freezer-friendly dish or container, cover tightly, then freeze up to 3 months. Thaw for 24 hours in the refrigerator. Storing options for freezer: How to reheat frozen macaroni and cheese: Thaw in the refrigerator, then cover with aluminum foil and bake at 350°F (177°C) for about 45 minutes or until warm throughout. Or skip thawing and bake frozen for 1 hour and 15 minutes, or until warm throughout.
Why is My Macaroni & Cheese Grainy?
Let me help you prevent grainy macaroni and cheese.
Whisk the butter and flour together vigorously. Make sure the two are completely combined and form a thick, smooth paste. The cheese was over-cooked. Remove from heat as soon as the cheese melts. Heat was too high when cooking the roux. Some stoves are simply hotter than others. Slightly lower the heat next time. Do not use pre-shredded cheese. Make sure you are shredding cheese right off the block. It’s extra moist and melts easier. Use fresh, unopened cheese.
While my other baked macaroni & cheese recipe is great, you’ll adore this creamier fancied-up version. White cheddar makes a truly decadent mac and cheese. I love using it in my creamy butternut squash mac and cheese, too. (Which you must try next!)
