It’s cold and rainy outside, just simply miserable, and you want something that is going to warm you? Or has it been a rough week and you just want something to push away the stress? What’s more warming, stress relieving, and comforting than a bowl of mac & cheese? Try making it yourself with this recipe.
You can adapt the way you make this to account for any dietary needs you may have 🙂 This recipe is fully customizable: you can grab whole grain pasta or chickpea pasta, you could grab a milk substitute, and low fat blocks of cheese. Go gluten free by using corn starch and gluten free pasta.
Homemade Mac & Cheese
This dish makes a great meal or side dish for any meal. It's quick and easy and fully comforting.
Ingredients
- 8 cups water
- 1 pound pasta of choice
- 2 cups milk
- 2 Tbsp flour or corn starch
- 2 Tbsp butter
- 8 oz block sharp cheddar, shredded for that cheddar taste
- 4 oz block American cheese, chunked for the creamy feel
- 4 oz block Monterey Jack, shredded (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- dash salt & pepper
Instructions
- Begin boiling water in a pot to cook your noodles. Once water is boiling, cook the noodles per packaging instructions until they feel the way you want them.1 pound pasta of choice, 8 cups water
- While water is coming to a boil, shred or chunk up your block cheese. You will want to use non-shredded cheese. The pre-shredded cheese has a non-clumping agent mixed in that makes for clunky melting.
- Pour the milk into a cold pan, add the butter and the flour or corn starch. Whisk to combine. Place pot over medium-low heat (or just medium) and whisk constantly until the milk is thick. Sprinkle in the garlic powder, onion powder, salt & pepper. You can add less or more, depending on your taste buds.2 cups milk, 2 Tbsp flour or corn starch, 2 Tbsp butter, 1/2 tsp garlic powder, 1/2 tsp onion powder, dash salt & pepper
- Once milk is thick, begin whisking in cheese to melt. The sharp cheddar will give it a classic cheese taste, the American will give it a creamy texture. Turn heat to low.8 oz block sharp cheddar, shredded, 4 oz block American cheese, chunked, 4 oz block Monterey Jack, shredded (optional)
- Strain the water off your noodles and dump the warm noodles right into your cheese sauce. Mix well. You may want to add a little water, depending on how your mac & cheese looks and how creamy you want it.
- Serve warm, and enjoy!
Notes
- You will want to use block cheese for this recipe. Pre-shredded cheese doesn’t melt smooth.
- You can use whatever milk or milk substitute you wish for this dish, but I have not tested them, so I can’t guarantee the outcome.
- You can substitute any noodle you’d prefer. I have used whole wheat pasta and chickpea pasta, both were excellent!
Nutrition
Serving: 1 cupCalories: 264 kcalCarbohydrates: 34.9 gProtein: 11.1 gFat: 8.9 gSaturated Fat: 5.1 gSodium: 500 mgPotassium: 362 mgFiber: 2.2 gSugar: 9.8 gCalcium: 272 mgIron: 1 mg
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