The Best Mac And Cheese At Home (2 Ways)

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Lower calorie option or more affordable alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat source or budget-friendly substitute.

Grate 3 cups of sharp cheddar cheese on the coarse setting of a box grater.

Grate 3 cups of Gruyere cheese and mix together with the cheddar cheese.

Prepare a 9x9 baking dish by greasing it with cooking spray or butter.

In a large sauté pan, melt 1/2 cup of unsalted butter over medium heat until completely melted.

In a boiling pot of water, add kosher salt generously and cook 1 lb of large elbow macaroni for about 8 minutes, 1 to 2 minutes less than package directions.

Whisk in 1/2 cup of all-purpose flour into the melted butter and cook for 30 to 60 seconds until smooth.

Add 1 1/2 cups of whole milk to the flour mixture and whisk until thickened, then add the remaining 1 1/2 cups of milk for a total of 3 cups.

Add 1 1/4 cups of heavy whipping cream and continue to whisk until thickened.

Remove from heat and add half of the cheese mixture to the sauce, whisking until melted and emulsified. Season with salt and optional nutmeg.

Add the cooked macaroni to the cheese sauce, mixing well. Reserve some pasta water if needed to loosen the sauce.

Layer half of the mac and cheese in the greased baking dish, followed by half of the remaining cheese mixture, then add the rest of the macaroni and top with the remaining cheese.

Bake in a preheated oven at 325°F for 15 to 20 minutes, then switch to broil for 1 to 3 minutes until the top is brown and crispy.

For the easy mac, boil water in a pot and add kosher salt generously.

Cook 8 oz (1/2 lb) of small elbow macaroni in the boiling water without adding oil.

In a separate pot, melt 2 tablespoons of unsalted butter over medium heat.

Whisk in 2 tablespoons of all-purpose flour and cook for 30 to 60 seconds.

Add 2 teaspoons of chicken bouillon powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of onion powder to the flour mixture.

Pour in 1 1/4 cups of whole milk and 1/2 cup of heavy cream, whisking until thickened over medium heat for 2 to 3 minutes.

Add 1 cup each of shredded cheddar cheese and American cheese, and 1/2 cup of Gouda cheese to the sauce, mixing until melted and creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens