Super Creamy, Extra Cheesy Homemade Macaroni and Cheese

Homemade Macaroni and Cheese is the ultimate in comfort food, and this recipe does not disappoint!

Creamy, cheesy, delectable- this is not diet food, make no mistake. I sincerely hope you’re not making this super creamy homemade macaroni and cheese if you’re planning on having a bikini-ready body soon!

But we can all afford a little indulgence here and there, right? Bonus, this is a perfect quick weeknight dish to make, and easy enough to throw together when you’ve got hungry little people clinging to your legs and whining for graham crackers.

I know this, because that is my life most nights at about 6 pm, and this homemade mac and cheese rivals anything out of a blue box. It’s also a great way to use up some leftover cheese if you have any laying around!

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.

Want to sneak some healthy stuff in there? I’ll often toss my super creamy homemade macaroni and cheese with wilted spinach, or peas, or chopped asparagus. My picky toddler painstakingly removes every single shred of “green”, but at least I know I’ve done what I can to pretend she’ll willingly eat vegetables.

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Super Creamy Extra Cheesy 15-Minute Macaroni and Cheese

Ruthy Kirwan

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.

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Prep Time 8 mins

Cook Time 20 mins

Servings 4

Ingredients

  

1x2x3x

• 6 tablespoons butter
• 2 cups whole milk
• 8 ounces shredded mozzarella
• 8 ounces American cheese
• ½ cup all-purpose white flour
• 1 teaspoon salt
• 4 cups elbow macaroni cooked

Instructions

 

Prep Ahead:

• Cook the macaroni according to the instructions on the package and drain. When cool enough to handle, transfer to a resealable bag or container.
• 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.

Prepare From Prepped:

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

Make From Fresh:

• 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)
• Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.
• 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.
• Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm.
• This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week.

Notes

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. 

**Please note that 4 cups of cooked macaroni and cheese is equal to about 2 1/2 cups uncooked pasta. To save time, I start boiling the pasta and then make the sauce; that way they will both finish around the same time. Make sure the pasta is well drained before stirring it into the sauce. 

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