Ultimate Mac and Cheese: 1 Unforgettable Childhood Comfort Food

The scent of bubbling cheese sauce. The satisfying warmth of creamy macaroni on a chilly evening. For me, mac and cheese isn’t just a dish; it’s a time machine. It whisks me back to my grandmother’s kitchen, a place filled with love, laughter, and the comforting aroma of her famous macaroni and cheese. I can almost see her now, patiently stirring the pot, her eyes crinkling with a smile as I eagerly awaited my bowl. Every bite was pure joy.

It wasn’t just food; it was a feeling, a connection to my past, a reminder of the simple pleasures in life. The way the cheesy sauce clung to the noodles, the slight chewiness of the macaroni, the warmth that spread through my body… it was, and still is, pure magic. This recipe is my attempt to recreate that magic, to share a little piece of my childhood with you.

My grandmother’s mac and cheese recipe wasn’t written down. It lived in her hands, in her heart, passed down through generations. She always emphasized using good quality cheese and taking your time to create a smooth cheese sauce. She claimed the secret ingredient was a pinch of love, but I suspect it was the generous amount of butter she used!

Over the years, I’ve tweaked and perfected her method, making sure to honor her original intentions while also incorporating my own preferences. This recipe is easy to follow, using simple ingredients you probably already have in your pantry. It’s perfect for a quick weeknight meal or a comforting side dish for any occasion. Now, let’s get to making this ultimate comfort food.

The Best Mac and Cheese You’ll Ever Make

This mac and cheese is a classic, made from scratch with a creamy, decadent cheese sauce.

Ingredients

• 1 (8 ounce) box elbow macaroni
• ¼ cup butter (½ stick)
• ¼ cup all-purpose flour
• ½ teaspoon salt
• Ground black pepper to taste
• 2 cups milk
• 2 cups shredded Cheddar cheese
  • Ingredient Note: Feel free to use different types of cheese! Gruyere, Monterey Jack, or even a little bit of sharp cheddar can add amazing flavor. For a creamier texture, use whole milk.

Equipment

• Large pot
• Colander
• Saucepan
• Whisk
• Measuring cups and spoons
• Cheese grater (if using block cheese)

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, until al dente.
2. Drain the macaroni in a colander and set aside.
3. In a saucepan, melt the butter over medium heat.
4. Whisk in the flour until smooth. This mixture is called a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
5. Gradually whisk in the milk, making sure to stir constantly to prevent lumps.
6. Bring the mixture to a simmer, and cook for 5-7 minutes, or until thickened.
7. Remove from heat and stir in the salt and pepper.
8. Add the shredded Cheddar cheese and stir until the cheese is completely melted and the sauce is smooth and creamy.
9. Add the cooked macaroni to the cheese sauce and stir to coat.
10. Serve immediately, and enjoy!

Tips & Tricks

• For an even creamier mac and cheese, use freshly grated cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
• Don’t overcook the macaroni! Al dente pasta will hold its shape better in the cheese sauce.
• If your cheese sauce is too thick, add a splash of milk to thin it out. If it’s too thin, simmer it for a few more minutes until it reaches your desired consistency.
• Want to get fancy? Try topping your mac and cheese with breadcrumbs and baking it in the oven until golden brown and bubbly.
• Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to prevent it from drying out.
• Consider adding some cooked bacon, ham, or even roasted vegetables for a more complete meal.
• Mac and cheese also pairs beautifully with a simple green salad.

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