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Follow for more great recipes! Hello, my name is Holly and I am addicted to Macaroni and Cheese. It is literally my favorite thing to eat on the whole planet! It doesn’t even have to be fancy, I love, stove top mac and cheese or even out of a little blue box. Of all of the mac and cheese recipes,.this. little gem right here is like striking mac and cheese gold. It is definitely the best mac and cheese recipe ever and always gets rave reviews!

Take it from me, I definitely should know! How to Make Homemade Mac and Cheese Making homemade macaroni and cheese (including this 5-star recipe) is surprisingly easy and quick! This mac and cheese casserole starts with tender macaroni noodles that are slightly undercooked so they don’t get mushy when it’s baked. About This Mac and Cheese Sauce The sauce for this easy homemade mac and cheese is a classic roux based cheese sauce. Roux sounds very fancy but truthfully it’s just butter and flour cooked and then milk added so don’t let it scare you away! The results of creating a roux based sauce means your macaroni and cheese is going luscious and velvety smooth every single time.

This allows the cheeses to melt in evenly and perfectly for this casserole. To add to the creaminess of this dish, I combine a little bit of milk and a little bit of light cream (I use a cream that is about 10-12%MF or ). Now, this recipe has a special ingredient that is a little bit unconventional but makes it extra yummy AND it is optional. The addition of the cheddar soup makes the sauce a little bit extra velvety and just adds a little something. Mac and cheese with Velveeta, I personally prefer to make it without!

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The addition of the cheddar cheese soup to this recipe is something you definitely should try! (You can find it at your local grocery store with the other condensed soups or ). If you don’t happen to have cheese soup on hand (or if you just don’t want to use it), this baked mac and cheese recipe is still ridiculously great without. You might be wondering what cheese is best for mac and cheese, and it’s one with lots of flavor! I generally use a sharp cheddar in this recipe as I love the flavor however you can certainly use your favorite cheeses in this recipe too. Sometimes I mix up the cheeses and use a bit of gruyere, or even pepperjack for a little kick.

If you have bits of cheese leftover, you can combine them all together in this easy homemade mac and cheese sauce. I would suggest buying a block of cheese and shredding it yourself as pre-shredded cheeses don’t melt the same way as they have additives to keep them from clumping/sticking. Making Homemade Macaroni and Cheese is not difficult but below are a few simple tips to make sure it turns out absolutely perfectly every single time! Tips to Make Creamy Mac and Cheese. Cook your pasta al dente (firm) as the noodles cook extra in the sauce and you don’t want them mushy.

Don’t forget to salt your pasta water. While not everyone agrees with rinsing the pasta after cooking, in this particular recipe it stops the noodles from cooking and the sauce is created with a texture that pairs perfectly with the rinsed noodles. A sharper cheddar cheese will add a stronger cheese flavor.

Pre-shredded cheeses contain additives to keep it from sticking together which affects the way it melts. The sauce is best if you shred your own cheeses.

Find and save ideas about Mac and cheese mug on Pinterest. See more ideas about Substitute milk in recipe, Macaroni and cheese recipe no flour and Mac n out. Get Mac Daddy Mac n' Cheese Recipe from Food Network. And bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes. Today I'm sharing with you a recipe for perfect macaroni and cheese! This recipe is easy and simple to.

Allowing the baked macaroni and cheese to rest for a few minutes after baking will thicken the sauce. Most importantly of all Do not over bake this recipe. When cooking your macaroni noodles, cook them according to the package directions but you want them to be still firm. If your package says 6-8 minutes, just cook them 6 you get the idea. I choose not to top this baked macaroni casserole with a bread crumb mixture but if you really like bread crumbs on your macaroni and cheese, by all means, add some!

How to Make a Bread Crumb Topping for Mac & Cheese Combine the following and sprinkle over your casserole before baking. 3/4 cup bread crumbs (Panko Bread Crumbs are best). 3 tablespoons melted butter. 1 cup sharp cheddar cheese.

1 tablespoon parsley (optional) This recipe makes an extra saucy creamy macaroni. Do not over-bake this recipe.You want it creamy and rich, over-baking will cause it to dry out. I find that 20 minutes was perfect in my oven note that the recipe will thicken slightly while standing. This is the best mac n cheese ever! The soup gave it a bit of a tangy flavor, and it’s so easy to do.

We cut the recipe in half, as it was just two of us, and it gave plenty for leftovers. My mom had seconds, and kept taking small spoonfuls until she probably had thirds, lol.

My mom doesn’t care for leftovers, but as I was cleaning the kitchen, she said “be sure you have enough to take home, but if there’s enough, leave me some”. Oh, there was plenty, for both of us. My mom just heated her leftovers, but I added a tablespoon or two of milk to my leftovers before heating, which gave it a really creamy consistency. I was wondering, if one didn’t have the condensed soup on hand, could you just add a bit more grated cheese (maybe a mild cheddar instead of sharp to keep it from getting too sharp a cheese taste?) or would that change the consistency too much or make it harden? As a big fan of this recipe that has made it several times, I thought I would add a few comments. Use the concentrated soup, regular cheddar cheese soup, not the low fat kind. The can of soup is the secret ingredient that adds just the right amount of “Goosh” to this mac.

DONT put more pasta in this!! When you stir the al dente mac into the cheese sauce, it DOES look like it is wayy too saucey, but after it bakes for a half hour or so, the mac expands, and once you let it cool, it will be the perfect saucy consistency, not DRIED out!! I was a little confused about the 12 oz of mac, but used a 16 oz.

Box, and just took a little bit out. Use old school, regular macaroni.

The Cavatapi pasta I have is thinner, and by the time you boil it and bake it, it doesn’t stand up as well and can be mushy. Hope this helps!

Was looking for something for our Monday family dinner get together with kids, spouses & grandkids. Wanted a good, but simple mac and cheese that both the younger ones and the adults would like. Doubled the recipe and it was perfect! The only change (due only to my having just 1% milk, in an effort to make it a bit richer) was using only 1 cup of milk with 1/2 cup of fat-free half n half and 1 cup of regular half n half. Served it with a variety of hot sauces and fake bacon bits (as they were all I had).

Great salad on the side and everyone loved it! Next time will have real bacon and perhaps some chopped up green onions as options as well. This will definitely be a go-to recipe in our household. I have never made homemade mac and cheese. I love it but my spouse does not. When I saw this recipe I decided to give it a try – and it was the best mac and cheese I have ever eaten and the only mac and cheese I will make from now on!

I also added some cubed ham to it (about a pound and a half, cubed into bite size pieces) and made it our main course for dinner. My husband, who does not like mac and cheese at all, gave it a try, ate a huge portion of it and said 2 or 3 times how much he liked it! Thank you for this recipe, it is without a doubt the best mac and cheese ever!

I made this for Thanksgiving this year and it was excellent! I rarely ever comment on recipes, but had to on this one. Every mac and cheese that I have made, has been somewhat dry and never creamy, but not this one. It was super creamy and delicious – everyone loved it. Couple things that I wanted to note, is that I used half and half and also used freshly grated parm cheese, since that was all I had on hand and it worked perfect.

I highly recommend this if you are looking for a creamy dish. Thanks for sharing this recipe – it will be made several times in the near future! First off this is the best Mac and cheese ever! My grandmother in-law and her husband love it so much she asked me for the recipe. And for all of the people asking if it freezes well, it does. She makes big batches and freezes them in smaller containers so she can take out individual portions for dinner. When I make this I’ve used regular heavy cream every time and whatever milk I have on hand and it has been great each time.

I use the soup every time, I can’t imagine not using it because of how creamy and good it makes it. Not dry like other recipes. The parmesan cheese just makes it that much more flavorful as well.

I make this for every holiday and will be making it this Thanksgiving and Christmas as well. Made this tonight, and split the recipe in half. I forgot to buy the soup, so I made it without, and also used heavy cream since that is what I had on hand. I cooked it for 20 mins, and the noodles were perfect.

My only issue was being able to “feel” the flour. Not terribly, but it was slightly gritty. Since I halved the recipe, there was very little flour and butter slurry to continuously mix, but I could have done a better job of getting it smooth. The flavor overall, was really good!

I have some picky eaters in my house, and 2 of my kids really liked it, one of which doesn’t eat any mac and cheese I make whether it’s out of the box or homemade. He said it tasted like the school’s mac & cheese, and apparently that’s a compliment! I definitely recommend giving this recipe a try! I have easily doubled this recipe and it’s worked perfectly so I’m sure increasing the ratios as written will work just fine. I would suggest making about 6x the recipe and dividing it over the 2 pans.

When cooking it, you’re just really heating it since everything is already cooked. I would reserve the cheese you are topping it with and cook the two large pans stirring part way through cooking to ensure the middle is hot. Sprinkle the cheese over the pasta about 10 minutes before removing from the oven (you could broil it slightly just before serving if needed). To begin, GOOD MORNING FROM LONDON ONTARIO CANADA. I made this last night and OH MY GOD IT WAS AMAZING!!!

I added Broccoli and Cauliflower and crossed fingers as i plated out some for my VERY PICKY Grandchildren! They totally DESPISE VEGETABLES!!!

And to my surprise all 12 of my Grandchildren came back for seconds!!!! Thank you so much for making me the BEST NANA IN THE WHOLE ENTIRE WORLD!!! Again Thank you Thank you Thank you. Now i finally have my favorite Grandchildren asking for VEGETABLES!!

God Bless you. April Lewis London ONTARIO CANADA. Ps: Im only 53yrs old and expecting another Grandbaby any day. So 13 its going to be and I can’t wait!!!!! Bring them them on!! After all God only gives you what you can handle RIGHT?!!!! This is pretty close to my grandmother’s recipe what she would make for me every weekend.

I miss her so much and her Mac and Cheese. She would change it up every once in awhile depending on who was coming to dinner. You know there is always a fussing or finicky eater.

One of my favorite changes was to replace the Cheese soup with Tomato soup. Or she would put down a layer of the Mac and Cheese, top with fresh sliced tomato then the remainder of the Mac and Cheese. She always topped hers with bread crumbs. Making this for Christmas dinner and know it will be delicious.

This is my go-to recipe. I don’t follow it EXACT, but 90% I do. I’ve tried hundreds of Mac & cheese recipes, and this is by FAR the best base recipe I’ve ever used so am keeping it. I add 8 oz of cream cheese and it really adds flavor!! Then I add a touch more milk so it isn’t too thick. Sometimes I cook bacon and throw that in, and sometimes (if I’m not lazy), I crush up Ritz crackers with melted butter and top it with that.

It’s WAY better than bread crumbs. My mom’s bday is today and this was requested, so since I’m once again back at this recipe, I thought I’d finally add a comment since it’s my go-to:-). This turned out great!

I will say I was hesitant in using canned soup. With that being said I actually tasted the sauce before adding the soup and it was delicious on its own. I decided to then add the soup and it was great too. I have picky mac and cheese critics (kids) and they are happy. I didn’t bake this. I cooked it this morning for Thanksgiving, did not top it with the final cheese yet.

I placed it in crock pot on warm and later when guests arrive I will place remaining cheese on top. I doubled the recipe for a large croud and used 16oz boxes. Plenty of sauce.

I add chopped up broccoli and sausage (removed from the casing and fried up like ground meat) to my mac and cheese and it’s delicious! The spices in the sausages add loads of flavor. And broccoli and cheese. Come on, who doesn’t love that!

Plus it’s a good way to get your veggies, just cover it in cheese! FYI Re: freezing it is just fine.

After its all cooked, let cool, cover in foil, then put it in a freezer bag sealed tightly. To reheat, thaw in the fridge overnight, bake at 375 with the foil on for 30-40 minutes. Remove foil and bake another 15 until heated through. Lol to see this. Because i always see these food posts and crave them but this is in my fridge now!! This is my EXACT recipe for baked mac and cheese which I just made my kiddo yesterday and I always serve it with little smokies in the crockpot simmering with a bottle of bbq sauce on the side perfect pairing.

Only modification I do with this recipe is I splurge and use cavatopi noodles they are SO SO SO MUCH BETTER for this dish and I use the large bag of shredded cheese that is already the mix of white and yellow shredded and put more cheese on the top than this. I also bake mine @ 375 for 35 min and the cheese on top gets that perfect nice golden brown crisp. Also before baking I sprinkle the top evenly and sparingly with paprika for added taste and more eye appeal of a golden top when it comes out of the oven all bubbly.

This is one of my sons absolute favorite meals. Add greenbeans cooked with smidge of vinigar and handfull of bacon bits along with a buttery croissant on the side then finishing with a wedge of watermelon or bowl of sherbert Damn good dinner. #comfortFood #SoulFood.

I made this tonight, and it was AWESOME! I was afraid of it being too saucy (therefore soupy), but it was actually the perfect consistency. I think the key is really following the directions — don’t overcook the macaroni in the first step so it can still soak up some of the moisture when it bakes in the oven.

Also, allowing it to rest for about 15 minutes after it comes out of the oven helps the sauce to thicken (don’t worry, it’s still plenty hot enough to eat!) I didn’t have any cream or milk on hand, so I used half-and-half for each (so 2.5 cups total). I did use the cheddar cheese soup, and I think that’s what helped keep the sauce so velvety. Some recipes I’ve tried before ended up with a clumpy sauce after it sits.

Thanks for a great recipe!