Super Creamy, Extra Cheesy Homemade Macaroni and Cheese

Ingredients

Dairy

butter6 tablespoons
whole milk2 cups
shredded mozzarella8 ounces
American cheese8 ounces

Dry Goods

white flour.5 cup
table salt1 teaspoon
elbow macaroni4 cups, cooked

Instructions

If you make a point to start boiling the noodles and then starting the sauce, there’s a good chance you’ll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there’s only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.

If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break.

  1. In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes) 
  2. Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.
  3. Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.
  4. Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm. 
  5. This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week.

Prep Plan

Prep it for later:
1. Cook the macaroni according to the instructions on the package and drain. When cool enough to handle, transfer to a resealable bag or container.
2. Make the sauce according to the instructions in Steps 1-3. Transfer to a resealable container.
Cooked pasta and sauce will store for up to 7 days in the fridge. The sauce will store for up to 3 months in the fridge. Do not freeze the cooked pasta.

You’ll need:
1 bag or container of cooked pasta
1 container of prepared cheese sauce

Prepare from prepped:
1. Heat the sauce over low heat on the stovetop in a pan with high sides, stirring often, until smooth and creamy. 2. Add the cooked pasta to the sauce and toss to coat.