Homemade Mac and Cheese
Mac and cheese from scratch doesn’t have to be time consuming or complicated. In fact, this homemade mac and cheese is as straightforward a recipe as you’ll see on Sweet New Roots, and a family favorite at that. I will warn you: it doesn't have a super cheesy flavor like you'll get from stovetop versions, so if that's what you're looking for this recipe may not be for you.
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Ingredients
- 16 ounces elbow macaroni cooked al dente and drained
- 16 ounces sharp cheddar cheese divided (12 ounces cubed, 4 ounces shredded)
- 1 tablespoon unsalted butter cubed
- 2 cups whole milk
- Salt and fresh cracked black pepper to taste
Instructions
- Preheat the oven to 375 degrees F and spray a 9x13 baking dish with cooking spray.
- Add the cooked macaroni to the baking dish and place 12 ounces of cubed sharp cheddar cheese and 1 tablespoon of unsalted butter throughout the dish. Add milk.
- Top the dish with half of the shredded cheese, cover with aluminum foil and bake at 375 degrees F for 45 minutes or until the milk has been absorbed and no liquid remains.
- Pull the baked mac and cheese out of the oven, remove the foil and sprinkle remaining shredded cheese over the top. Pop back into the oven for about 10-15 minutes until golden brown.
- Top with fresh cracked black pepper, if desired, and serve immediately.
Notes
- Cheese varieties that work equally as well as sharp cheddar include Colby and medium cheddar.
- Whole milk adds creaminess to this mac and cheese recipe, but low-fat or skim milk work just fine.
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