Name: The Best Homemade Macaroni & Cheese
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 lb penne or rotini; 4 c milk, heated almost to boiling on the stove or in the microwave; 1/2 stick butter; 6 T flour; 8-12 oz shredded Swiss and Gruyere cheeses ((can subsitute cheddar if desired)); salt and pepper to taste

I have always adored macaroni and cheese, although my tastes have been refined over the years (no more boxed stuff for me!). This is my very favorite mac and cheese recipe, and I’ve been making it for years. Whether you put macaroni and cheese on your Thanksgiving table, or serve it as a comfort food main dish during the colder months, this is THE recipe that you’ll return to time and time again.

5 from 2 votes

The Best Homemade Macaroni & Cheese

This is the only one you need!

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Servings 8 people

Author 11 Magnolia Lane

Ingredients

1 lb penne or rotini
4 c milk, heated almost to boiling on the stove or in the microwave
1/2 stick butter
6 T flour
8-12 oz shredded Swiss and Gruyere cheeses (can subsitute cheddar if desired)
salt and pepper to taste

Instructions

Preheat the over to 350°.
Cook pasta per package directions and drain. While it’s boiling, melt the butter in a heavy saucepan and then add the flour.
Stir butter and flour mixture continuously over medium heat for about 3-4 minutes–do not let it brown. Slowly add the hot milk, stirring to combine and remove any lumps. Add salt and pepper to taste.
Return pasta to pot and pour white sauce over it. Mix in about 8 oz. of shredded cheese and stir to combine.
Pour into a lightly greased 9×13″ dish and add the other 4 oz. of shredded cheese on top, if desired. Bake at 350° for 20-25 minutes and then broil until top is slightly golden and bubbling.

This dish tastes very grown up (and delicious) with Gruyere, but you can also substitute shredded cheddar to save money, or please the little people, and it will still be delicious. Trader Joe’s and ALDI both sell bags of shredded Gruyere/Swiss mix that I use in this recipe.

Serve with a big green salad for a delicious vegetarian dinner, or make it a side dish on your Thanksgiving table.