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Prep Time10 Mins
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Serving5
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Ready in:50 Mins
The Secret to the Best Creamy Homemade Mac and Cheese
It all starts with a proper roux to create that velvety base. Then comes the “cheese-tsunami” – and don’t you dare hold back! There’s no such thing as too much cheese. Cheddar brings the bold character, mozzarella adds that perfect cheese pull, and smoked edam gives it a spicy, sophisticated kick. This is what makes a truly authentic Creamy Homemade Mac and Cheese stand out from the rest.
It’s at its absolute best when the top turns golden-brown and crispy in the oven, while underneath, the cheese is practically molten. Whether it’s for lunch, dinner, or just some comfort after a long day, this dish is pure soul food. Warning: it’s highly addictive!
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Ingredients
Nutrition
Amount per serving (based on a 2000 kcal diet):
- Daily Value*
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Calories: 845kcal42%
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Total Fat 52g74%
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Saturated Fat 32g160%
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Total Carbohydrate 68g26%
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Sugars 9g10%
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Protein 28g56%
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Salt 2.2g37%
- The table is based on one serving (approx. 350-400 g).
Directions
As a "step zero," bring a large pot of salted water to a boil and cook the macaroni until al dente.
Melt the butter in a large pan. Once melted, whisk in the flour. Keep whisking constantly to ensure the base is smooth and lump-free.
When the flour starts to turn golden, pour in the pre-warmed milk. Continue whisking to keep it smooth. Season with half a teaspoon of nutmeg, a teaspoon of salt, and half a teaspoon of garlic powder. For an extra kick, you can "spike" it with a teaspoon of mustard and a pinch of black pepper.
Stir in that mountain of shredded cheese and keep it over low heat, stirring gently until it’s perfectly melted and silky.
Drain the pasta and fold it into the cheese sauce. Mix it all together thoroughly and try to eat only as much as you can handle without passing out from joy! :D
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