Homemade Mac and Cheese

Homemade Mac and Cheese is the perfect dinner for a chilly Fall or Winter night.  It comes together quickly and with a salad is the perfect meal that the whole family will love.  The recipe has a ton of flavor and gives you the option of eating it right out of the pot.  No baking required unless you like a crispy top, then a quick stop under the broiler, and you’re ready to eat.

More Cheese Please

I like a blend of cheese to make the sauce.  I find that by adding a variety of cheeses, you get many layers of flavors. My recipe also adds yogurt along with heavy cream to help with the smoothness and creaminess.  A bit of Dijon mustard and nutmeg added to the seasoning list elevates the taste and gives a sophisticated flare.

Once you add the pasta to the cream sauce, the macaroni and cheese is ready to enjoy.  If you would like to add a crunch to your topping, sprinkle on the breadcrumbs, and place under the broiler.  I make this creamy mac and cheese both ways, but I love that it is delicious and ready to eat right from the stovetop.

Start by bringing a large pot of water to a boil.  In the meantime, in a 6-quart pot, make your roux.  A roux is your thickening agent, made of equal parts flour and butter.  The butter is melted with the flour and cooked until golden brown. 

Creamy Cheese Sauce

Add in your milk, heavy cream, and yogurt to your roux, and stir over medium heat until the cream starts to thicken.  Toss in your Dijon mustard and seasonings. 

When the back of your spoon starts to coat with the cream, start adding your shredded cheeses.  I add the cheese a handful at a time to the cream sauce, stirring until it dissolves before adding the next handful. 

Homemade Mac and Cheese Smooth or Crunchy

Cook your pasta according to the instructions, drain well, and add to the cheesy cream sauce.  Stir together until all the pasta is covered, and the cheesy cream sauce starts to thicken. 

At this point, your ready to eat this delicious meal, but if you would like to add a crunch to the top, sprinkle the breadcrumbs and stick under the broiler just until golden brown

Be careful not to over broil. You do not want to dry out the cheese sauce.  Once the breadcrumbs are toasted, take out and serve.

Enjoy with a nice refreshing fall harvest salad.