I already have several flavored macaroni and cheese recipes on Budget Bytes, but I realized that I didn’t have a single simple and classic homemade macaroni and cheese recipe. Like, nothing special or unique, just creamy, comforting, cheesy goodness! So that’s what I have for you today. This is a classic recipe for macaroni and cheese on a stove made with a classic cheese sauce based on roux that will satisfy all your cravings for cheese pasta. This is incredibly delicious on its own, but I’ve also included a List of fun add-ins and other ways to personalize and make your mac and cheese unique.

WHAT MAKES IT PARTICULARLY CHEESY?

For this extra-cheesy homemade mac and cheese, I used a little more roux and added about 30% more cheese than I usually do to my easy stovetop mac and cheese recipes. And I’m not even sorry. The thicker sauce and the extra cheese made this mac and cheese so creamy and cheesy that I couldn’t help but slip forks between the photos. And the best part is that it stays smooth and creamy even when reheated in the microwave. Macaroni and cheese paradise!

WHAT IS A REDHEAD?

This classic recipe for macaroni and cheese on the stove starts with a roux, a cooked mixture of flour and fat (in this matter, butter). The Roux will thicken the Sauce and help the cheese melt smoothly into the Sauce instead of clumping together when it melts. Although there are ways to make a cheese sauce without Roux, this extra step certainly creates the creamiest and most dreamy cheese sauce for your mac and cheese.

WHAT TYPE OF CHEESE IS BEST FOR MAC AND CHEESE?

Cheddar is probably the most popular cheese for macaroni and cheese and sharp Cheddar offers the most distinct flavor. But if you want to experiment outside the limits of Cheddar, there are a ton of other cheeses that are perfect for macaroni and cheese! You can use one or a combination of cheese to customize your mac and cheese.

 

Baked Macaroni and Cheese; Alton Brown

Here are some other cheeses that go very well with macaroni and cheese:

  • Parmesan Cheese
  • Gruy√®re
  • Smoked Gouda
  • Parmesan Cheese
  • Chevre
  • Cream cheese
  • Brie
  • Monterey Jack or Pepper Jack

AVOID PRE-GRATED CHEESE

I know it’s convenient, but the anti-caking agents used in pre-grated cheese will undoubtedly affect the creaminess of your homemade macaroni and cheese. Or, in the worst matter, your Sauce will leave a Super grainy and chalky flavor. Buy block-shaped cheese and take a moment to grate it yourself. The cheese doesn’t dry out like that and it creates a really smooth and creamy sauce.

Instruction

Cook the macaroni according to the instructions on the package (cook for 7 to 8 minutes or until tender). Drain the macaroni in a colander.

Place the butter, flour and onion powder in a medium saucepan. Whisk and heat over medium heat until the butter is melted and the mixture begins to bubble. As soon as it bubbles, keep beating and cook for a Minute.
After boiling the butter and the Roux, stir in the milk. Continue cooking, whisking over medium heat until the milk begins to simmer gently.

Turn off the burner. Season the White Sauce with salt and Hot sauce.

Start adding the shredded Cheddar cheese a handful at a time, stirring until it is completely melted before adding more. Continue until all the cheese is melted in the Sauce. If the Sauce becomes too cold to melt the cheese, put it back on low heat briefly to continue melting the cheese. Overheating the Sauce can cause it to break and become grainy.

Add the cooked and drained pasta to the pan with the cheese sauce and mix. Serve the macaroni and cheese hot and enjoy!

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