If you aren’t looking forward to shredding all that cheese yourself, use a food processor with the grating attachment to speed up the process. Those tend to include anti-caking agents and other things that cause issues and grittiness in your homemade macaroni and cheese. However, make sure that you are not using pre-packaged shredded cheese. You can also mix up the noodle type to whatever you fancy (or whatever is on hand in the pantry). For mine, I went with a mix of sharp cheddar and gruyere. It all comes down to what kind of cheese you want to include. You do have a few options for this recipe, though. MADE WITH ORGANIC PASTA: We craft our delicious mac and cheese with goodness in mind. QUICK AND EASY: Simply cook in boiling water, drain, add in cheese sauce and enjoy.

Remove foil and bake for an additional 10 minutes. MAC & CHEESE: Boxed macaroni and cheese made with organic pasta shells and a creamy, real-cheese sauce for the ultimate yumminess. Cover with foil and bake at 350 for 35 minutes. Pour milk over the entire macaroni and cheese casserole. 4 tbsp butter, thinly sliced, 3 cups shredded cheddar cheese. Add the remaining 2½ cups of milk (or half & half) and continue to whisk until smooth. Sprinkle 1+1/2 cups of cheese over the top and repeat. And that is what this recipe is all about. Continue to whisk until smooth and thick, about 20 seconds.

Homemade comfort food mac and cheese on the stovetop, with just some noodles and a fairly simple cheese sauce.

You can even get it as fast food to go from Chick-fil-A now? Mac and cheese really gets around lately.Įven with all those variations out there, it’s sometimes better to go back to basics. Topped with toasted breadcrumbs and baked, tossed with some bacon, mixed with green chiles, battered and fried. As an adult, I’ve seen a ton of variety in mac and cheese.

The best rue for macaroni and cheese