Okay, friends, let’s talk comfort food. Real, honest-to-goodness, stick-on-your-ribs comfort I’m talking about my Grandma Rose’s Macaroni and Cheese. Forget those powdered cheese sauce atrocities; this is the real deal. Is it the kind of dish that instantly transports you back to childhood, to Sunday dinners filled with meat and vegetables? What is it like to bake in the oven? Is lasagna easier to make than pasta? This recipe has been passed down through generations, and I’m thrilled to finally share it with you. Is it cheesy, creamy, and utterly divine? Every time I make it, my kids devour it in minutes, and honestly, I can’t resist a big helping.
What is macaroni and cheese?
Okay, let’s break it down. **Macaroni and cheese**, at its heart, is a pasta dish smothered in a creamy, cheesy sauce. It’s essentially pure comfort in a bowl! Think of it as the ultimate blank canvas for flavor. While the basic recipe is simple – macaroni pasta, cheese, and a creamy sauce – the variations are endless. You can add different types of cheese, spices, vegetables, or even meat to create your own signature version. The name itself is pretty straightforward, right? It tells you exactly what you’re getting: macaroni pasta (usually elbow macaroni) swimming in glorious cheese. It’s a classic for a reason and this recipe takes it to another level.
Why you’ll love this recipe?
Listen, there are a million **macaroni and cheese** recipes out there, but trust me, this one is special. It’s not just the flavor (oh, the flavor!), it’s the *ease* of it all.
* **Flavor Explosion:** We’re not talking about just one type of cheese here. We’re using a blend of sharp cheddar, Gruyere, and a touch of Parmesan to create a complex, unforgettable cheesy flavor. The Gruyere adds a nutty depth that takes it over the top!
* **Seriously Simple:** Don’t let the gourmet flavors fool you. This is a one-pot wonder. It’s all done on the stove so there’s no need to turn on the oven. Even on the busiest weeknight, you can have this on the table in under 30 minutes.
* **Budget-Friendly:** Let’s be real, feeding a family can be expensive. This recipe uses affordable ingredients that you probably already have in your pantry and fridge. It’s a great way to stretch your grocery budget without sacrificing flavor.
* **Total Versatility:** This recipe is your starting point. Feel free to get creative! Add some cooked bacon, roasted vegetables, or even a sprinkle of breadcrumbs for a little extra crunch. The possibilities are endless.
It’s honestly my go-to recipe for a quick, satisfying meal. It’s like a warm hug on a plate, and honestly, what’s not to love about that? It’s even faster than making boxed mac and cheese, and the flavor is a million times better. And the best part? My kids actually ask for seconds (and sometimes thirds!).
How do I make macaroni and cheese?
Quick Overview
What’s better than macaroni and cheese? How do you cook macaroni in one pot? How do you make a simple cheese sauce using butter, flour, milk, and that glorious cheese blend? What is the best way to serve macaroni with cheese sauce? What are some of the best recipes for What is the secret to a good sauce? Is the payoff worth it?
Ingredients
For the Macaroni: What is
* 1 pound elbow macaroni pasta (I prefer using the classic kind, but you can use any short pasta).
* 6 cups water
* 1 teaspoon salt
What is the cheese sauce?
* 4 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 3 cups whole milk (for the richest flavor, but you can use 2% if you prefer)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 cups (about 8 ounces) shredded sharp cheddar cheese.
* 1 cup (about 4 ounces) shredded Gruyere cheese
* 1/4 cup grated Parmesan cheese
Step-by-Step Instructions
Step 1: Cook the Macaroni
Bring the water and salt to a boil in the large pot. Stir constantly. Add the macaroni and cook according to package directions, until al dente. Drain the macaroni well and set aside. Don’t overcook pasta, you want it to have a little bite to it. If it’s too soft, it will get mushy in the cheese sauce.
Step 2: Make the Roux
In the same pot (no need to wash it!), melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes, until a smooth paste forms. This is called a roux, and it’s the base of your cheese sauce. Make sure to cook the roux long enough to get rid of the raw flour taste, but don’t let it brown.
Step 3: Add the Milk
Gradually whisk in the milk until the roux is completely incorporated and the cheese is cooked through. Sauce is smooth. Continue whisking constantly until the sauce comes to a simmer and thickens slightly, about 5-7 minutes. If the sauce gets lumpy, be patient and keep whisking. If it does get lumped, don’t panic! Just whisk vigorously until it’s smooth again. I’ve been there so many times!
Step 4: Add the Cheese
Remove the pot from the heat and stir in the Gruyere cheese, salt, pepper, and cumin. What is Parmesan Stir until cheese is completely melted and the sauce is smooth and creamy. Where does the magic happen? Taste the sauce and adjust the seasoning as needed. Add salt or pepper to taste. I usually add a dash of hot sauce to my meals. I love it!
Step 5: Combine and Serve
Add the cooked macaroni to the cheese sauce and stir until everything is well combined and the macaroni is evenly coated in the sauce. Serve immediately and enjoy! I like to sprinkle a little extra Parmesan cheese on top before serving. It just adds a little extra cheesiness and a nice presentation.
What should I serve it with?
What are some good side dishes to serve with macaroni and cheese? What are some of the best meals to eat?
What is a quick lunch?Pair it with a simple green salad for an elegant meal. What are some good side dishes to serve with steamed broccoli?
For a Comforting Dinner:Serve it with roasted chicken, grilled steak, or even a veggie burger. What is the perfect accompaniment to any main course?
For a Potluck:What are some good ways to serve mac and cheese at a potluck? Isn’t it always a crowd please
For the Holidays: Is itMy family always makes mac and cheese for Thanksgiving and Christmas. What is a must-have side dish? What’s a good way to serve bacon on top?
What are some tips for perfecting macaroni and cheese?
How can I make macaroni and cheese?
Why does cheese quality matter?What is the best cheese to use? Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. I always recommend shredding your own cheese from a block.
Don’t overcook Pasta!Cook the macaroni al dente, so it doesn’t get mushy in the cheese sauce. Overcooked pasta will turn into a soggy mess.
Low and Slow:How do you make cheese sauce? Cook it over medium heat, stirring constantly, until it thickens. If you rush the process, you will get lumpy sauce.
Spice It Up:Add cayenne pepper, or smoked paprika to the cheese sauce for a little extra flavor. I love adding nutmeg to my soup. It’s a warm, cozy flavor.
Get creative with Toppings: What are some ofTop your mac and cheese with breadcrumbs, bacon, or even a sprinkle of fresh herbs for added texture. Panko breadcrumbs are delicious toasted in butter.
Experiment with Cheese: Try using different types of cheese in your mac and cheese. Fontina, Gouda, and Monterey Jack are all great options. Don’t be afraid to experiment and find your favorite cheese combination!
Storing and Reheating Tips
If you have any leftover **macaroni and cheese** (which is rare in my house!), here’s how to store and reheat it.
Refrigerator Storage: Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. It’s best to let it cool completely before storing it.
Freezer Instructions: For longer storage, you can freeze mac and cheese for up to 2-3 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw it overnight in the refrigerator before reheating.
Reheating Tips: To reheat mac and cheese, add a splash of milk or cream to help loosen the sauce. You can reheat it in the microwave, on the stovetop, or in the oven. Be sure to stir it occasionally to prevent it from drying out.
Glaze Timing Advice: We don’t glaze this recipe, but if you added breadcrumbs you can add a little extra butter on top when reheating to keep them crisp.
Frequently Asked Questions
Final Thoughts
Okay, there you have it! My Grandma Rose’s perfect **macaroni and cheese** recipe. It’s a classic for a reason, and I truly believe this version is the best of the best. It’s cheesy, creamy, comforting, and surprisingly easy to make. Whether you’re looking for a quick weeknight meal, a crowd-pleasing potluck dish, or a comforting side for the holidays, this recipe is sure to become a family favorite. If you love this recipe, be sure to check out my other comfort food recipes, like my creamy tomato soup or my classic chicken pot pie! Happy cooking, friends! I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think, and don’t forget to rate this recipe. I’d love to know if you made any fun variations! Sharing is caring, so feel free to share this recipe with your friends and family. Enjoy!
Macaroni and Cheese
Ingredients
Main Ingredients
- 1 pound elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups milk
- 1 cup heavy cream
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Cook macaroni according to package directions.
- In a saucepan, melt butter. Whisk in flour, salt, and pepper. Gradually whisk in milk and heavy cream until smooth.
- Stir in cheese until melted and smooth. Add cooked macaroni and stir to combine.
- Pour macaroni and cheese into a greased baking dish. Bake for 20-25 minutes, or until golden brown and bubbly.
