Homemade Baked Macaroni & Cheese Recipe ~ Easy, Creamy & Crowd-Pleasing~
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Homemade Baked Macaroni & Cheese
Looking for a more southern soul food style baked macaroni and cheese? Click here to try out my sister’s recipe.
Looking for a more southern soul food style baked macaroni and cheese? Click here to try out my sister’s recipe.
Homemade baked macaroni & cheese….ahhhh…just the thought of those bubbling cheeses & pasta baking to perfection in the oven makes me smile! Is this really the ultimate comfort food ????
I’ve been baking a crap load of homemade macaroni and cheese recipes since last week. Just trying to figure out which one is worthy enough to sit proudly on my Thanksgiving table.
I try to go with a different baked macaroni and cheese recipe every year, but this year after trying so many and being disappointed, I decided to go with my old tried & true recipe. Those “testing” ingredients were getting pretty darn expensive! My purse & waistline simply can not afford to test out any more recipes!
Ok yall, so this is the cheesy beauty that I will be serving up again this year. I’ve already received phone calls asking, no THREATENING, me that “I better be making this macaroni and cheese on Thanksgiving! “
This baked macaroni & cheese recipe is what I call a true crowd-pleaser. It’s creamy & cheesy which satisfies the kids (because yall know how kids are with mac n cheese) yet rich, comforting & complex enough to please those adults wanting that good ol’ southern style baked macaroni & cheese. Don’t let the chicken stock scare you in this recipe. It just adds a lil flavor and kicks up the cheese taste (it doesn’t taste chicken-ish)
Homemade Baked Macaroni & Cheese Recipe ~ Easy, Creamy & Crowd-Pleasing~
Recipe Type: side dish
Author:
Serves: 6
Ingredients
- Equal parts water & chicken broth to boil macaroni in
- 3 cups of macaroni (uncooked)
- 2 Tablespoons of butter
- 2 Tablespoons flour
- 1 cup chicken broth
- 1/2 cup half n half
- 1/2 cup milk
- 1/2 cup cream cheese, softened
- 4 cups of finely grated cheese (I buy the bag of Kraft mixed cheese(It’s the one with the picture of the macaroni on the front. I think it’s called classic melts. It is about 3 cups worth per bag and then I add a cup of Gouda cheese)
- Additional cheese to go on top (I like to use all sharp cheddar on top)
- Black pepper
- Paprika
Instructions
- Preheat oven to 350F.
- In a large pot, add equal parts water & chicken broth. (Just enough to cook your macaroni in) Bring to a boil.
- Add macaroni and cook until al dente. About 7-8 minutes (look on the back of the box for the cooking time and set your timer so that you don’t overcook it) When macaroni is done, drain and set aside.
- In a large saucepan over medium heat, melt butter & whisk in the flour. Cook for about 2 minutes. Whisking the entire time.
- Slowly whisk in 1 cup chicken broth, half n half, & milk. Whisk until combined. You want the mixture to steam but NOT boil. Adjust your heat accordingly
- Add in the cream cheese & stir until completely dissolved and smooth. Whisk & stir like crazy to get it smooth. I used a spoon to mash the cream cheese up a bit.
- Remove from heat & add in 4 cups of cheese & stir until smooth.
- Pour cheese mixture over cooked macaroni and stir to combine. Add some black pepper if you’d like.
- Grease a 9 X 9-inch pan with butter & pour the mac n cheese into it.
- Top with sharp cheddar cheese and paprika.
- Bake for 25-30 minutes. Do not over-bake to prevent it from being dried out. You want the macaroni and cheese to be somewhat jiggly when you take it out. It will set as it cool and just be the creamiest, cheesiest thing ever.
- Let cool for about 15-20 minutes before digging in so that it can set completely. I never can wait that long but hopefully, you have stronger willpower than me when it comes to macaroni & cheese.
I really loved this mac and cheese dish!!!
I made it for Thanksgiving and it was a hit!
It’s taste just as good as the southern style recipe
now I can alternate lol
Every time I make this recipe I get sooooo many compliments. It’s the best Mac N’ Cheese I’ve ever had. Hands down! Thanks so much for sharing :-).
I grew up on mac & cheese that was made with eggs, Old Bay seasoning, lots of salt, lots of butter, and sharp cheddar. So making this with gouda totally changed the game. I want to say that this may be a healthy alternative?? I didn’t need to add ANY salt or eggs. The paprika and pepper was just enough. I didn’t even bake it. I let it sit for about 10 minutes so the sauce could thicken and that’s how we ate it. My husband loved it and ate two big bowls full. My tastebuds are adjusting to how much flavor this mac and cheese gives without all the extra ingredients I’m used to having in mac and cheese. I will be making this again.
This recipe is great. I’ve never tasted macaroni and cheese with so much flavor and great texture. I never would have though about using guoda cheese. This recipe and your grand mothers pound cake recipe are the two that am always requested to make.
I really am enjoying cooking because of your site. You’ve removed the fear.
I am not a fan of macoroni & cheese, nor do I make it; however, for Thanksgiving, I did want to make it for my family. I searched the Net for the perfect recipe and I came across your site. Let me just say, this dish was a hit in my household. My husband, daugther and grands LOVED IT!!! I even gave a sample to my mother and she enjoyed it as well. Thank you so much Monique for sharing this recipe. My husband has requested I make it again. :>)
Valarie D
I never heard back from anyone regarding fixing this Mac & cheese for 20 ppl. Thanksgiving. Is in a few days. Still waiting. Thank you