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Homemade Mac and Cheese
Easy homemade mac and cheese recipe that's ready in about 30 minutes!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
346
kcal
Author
Kate @ I Heart Eating
Ingredients
16
ounces
dry elbow macaroni or large shells
1⁄4
cup
butter
1⁄4
cup
all-purpose flour
1/2
teaspoon
dry mustard
1/2
teaspoon salt
1/2
teaspoon
black pepper
2
cups
milk
1
8
ounces
cheddar cheese
2
in small cubes or grated
Instructions
Cook macaroni according to package directions.
In medium saucepan, melt butter over medium-low heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux.
Add dry mustard, salt, and pepper; whisk in to combine.
Slowly whisk in milk, and whisk until well-combined.
Cook, whisking regularly, until thickened. You don't want mixture to boil.
Remove from heat, and stir in cheese a little at a time until fully melted and combined.
Drain macaroni.
Return macaroni to pot, and pour cheese sauce over the top. Toss to combine.
Notes
I've used everything from skim to whole milk. The more fat in the milk, the creamier the sauce.
I suggest using a good-quality block of cheese rather than a shredded cheese. Some shredded cheese have anti-caking agents that can prevent melting.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
346
kcal
|
Carbohydrates:
45
g
|
Protein:
16
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
30
mg
|
Sodium:
205
mg
|
Potassium:
249
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
410
IU
|
Calcium:
291
mg
|
Iron:
0.9
mg