1… 2… 3… Say cheese! CHEESE! If you love cheese, then you’ll have to try my Creamy Homemade Mac and Cheese (or Macaroni and Cheese) recipe. It’s cheesy, creamy, silky and rich and is quite possibly the epitome of comfort food in a bowl. I couldn’t think of a more perfect dish to serve up for the Fall, when you’re looking for something to warm your soul!
My Creamy Homemade Mac and Cheese starts off with a simple roux, milk and a handful of bold spices, including mustard powder, garlic and onion powder, salt and pepper. A combination of old cheddar and Monterey Jack cheese is added to the mix to create the ultimate cheese sauce. Two cheeses for the price of one in terms of amped up flavour and supreme meltability power - what could be better?! Top it with sliced green onions and Crispy Seasoned Breadcrumbs for a flavour boost and a little crunch with every bite. Delish!
Your oven can take a day off as this version is made on the stovetop. All you need is a stock pot and a handful of pantry-friendly ingredients and you’re in business. This dish comes together quickly and is perfect for a busy week. Enjoy it for lunch, dinner or serve it at your next date night, dinner party or game day. You can’t go wrong with this one! Pair it with my Pulled Pork or Fall Off The Bone Ribs and Dill Pickle Coleslaw for a delicious meal! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4 - 6
Ingredients:
Mac and Cheese
1 lb uncooked macaroni (See Notes below)
1/2 tsp olive oil
2 Tbsp unsalted butter
2 Tbsp all-purpose flour (See Notes below)
3 cups 2% milk
3/4 tsp mustard powder
3/4 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
Freshly ground pepper, to taste
2 cups sharp cheddar cheese, grated (See Notes below)
1 cup Monterey Jack cheese, grated (See Notes below)
3 green onions, thinly sliced, as a topping
Crispy Seasoned Breadcrumbs, as a topping
Crispy Seasoned Breadcrumbs
2 Tbsp olive oil
1 Tbsp unsalted butter
2 cloves garlic, minced
Pinch of red pepper flakes
3/4 cup panko breadcrumbs (See Notes below)
1/2 tsp Italian seasoning
1/4 tsp kosher salt
1 tsp lemon zest (approx. 1 lemon)
Instructions:
Cooking the Macaroni: Cook the macaroni in accordance with package instructions. Once cooked, drain and drizzle it with 1/2 tsp of olive oil. Give it a toss and set aside.
Making the Crispy Seasoned Breadcrumbs: While the pasta is cooking, to a large skillet set over medium heat, add the olive oil and butter. Once hot, add the garlic and red pepper flakes and cook for 1 minute or until the garlic is caramelized and crispy. Add the breadcrumbs, Italian seasoning and salt and, using a spatula, give it a mix until all the ingredients are fully incorporated. Reduce the heat to low and cook the breadcrumbs for 5 minutes or until the breadcrumbs are golden-brown and crispy. Stirring frequently throughout. Toss in the lemon zest, give it a final mix and transfer the breadcrumbs to a bowl and set aside.
Making the Roux: To a large stockpot, set over medium heat, add the butter. Once melted, add the flour and whisk until fully incorporated. Cook for 2 minutes, whisking throughout, or until golden in colour.
Creating the Cheese Sauce: To the stockpot, add the milk in 1/2 cup instalments, allowing the mixture to thicken before the next addition. Repeat the process with the remaining milk, whisking continuously.
Bring the milk mixture to a boil and add the mustard powder, salt, garlic and onion powder and pepper and whisk until combined. Reduce the heat to low and add the cheese. Using a large spoon or spatula, mix until the cheese has melted.
Mac and Cheese Assembly: Once the cheese has melted, fold in the cooked macaroni, ensuring that it is well coated in cheese sauce.
Turn off the heat and portion out individual servings into bowls. Top with sliced green onion and a generous spoonful or two of Crispy Seasoned Breadcrumbs. Serve and enjoy!
Notes:
Make it Gluten-Free: To make this dish gluten-free, simply substitute the pasta, all-purpose flour and breadcrumbs in this recipe with gluten-free alternatives. I love using gluten-free pasta made with rice and all-purpose gluten-free flour. Gluten-Free panko breadcrumbs work exceptionally well here, but if you can't find them, then stick to traditional gluten-free breadcrumbs.
Adding the Milk in Instalments: If you pour all the milk into the roux in a single pour, you’ll end up with a broken sauce. Therefore, it’s important to add the milk in 1/2 cup increments and allow the mixture to thicken before your next addition.
So Many Cheeses, Which One Should I Choose?!: I use a combination of two semi-hard cow’s milk cheeses in this recipe, specifically sharp cheddar and Monterey Jack cheese, because of their flavour and supreme meltability. Sharp cheddar lends a strong, more pronounced and tangy taste while Monetary Jack is milder in flavour. If you love cheddar, you’re in luck, you can simply replace the Monterey Jack cheese with additional cheddar cheese on a 1:1 basis. Mild, medium or sharp cheddar all work beautifully here.
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