Who doesn’t love mac n’ cheese? No friend or family member of mine, that’s for sure. Hot and cheesy, it’s a classic comfort food beloved by all ages. Literally all ages, because even if you’re too young or old to have teeth its soft enough to gum down.
This version has three cheeses (all real, no Velveeta or American), so it’s fancy, with plenty of opportunity for customization. Because the thing about cheese is that every cheese wants to go in macaroni. It’s a cheese’s highest calling. So I typically use cheddar, mozzarella, and parmesan but I encourage you to be creative and see what flavors delight you. I suspect that replacing the mozzarella with pepper jack would be a good choice (maybe with a dash of cayenne or crushed red pepper?), but since I have littles I haven’t attempted spicy mac yet. Toddlers whine like all get out about their tongues burning. Bunch a babies…
So without further ado, here is my recipe for homemade macaroni and cheese:
Three Cheese Macaroni
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
2 cups dry macaroni noodles
1 tbsp salted butter
1 heaping tbsp flour
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar
1/2 cup shredded mozzarella
1/4 cup shredded parmesan
Fill a pot with water and bring to a boil. Cook macaroni noodles until tender, about 15 minutes. In the meantime, melt the butter in a sauce pan over medium heat and whisk in the flour. Whisk in the milk gradually to prevent lumps, and then add the salt and pepper. Finally, stir in the cheese and allow it to melt, stirring frequently. When the noodles are done and the cheese is melted, drain the noodles and combine with the cheese mixture. Serve immediately.