Baked mac and cheese recipe ingredients: 59 photos
FAQ
Macaroni: This homemade mac and cheese starts with a box of uncooked macaroni noodles. Butter and flour: You'll need butter and flour to make a roux for the cheese sauce. You'll also need two tablespoons of butter for the topping. Milk: Use whole milk for the richest flavor and texture.
All-purpose flour is first cooked with butter to make a roux before adding milk and cheese. You can also use gluten-free all-purpose flour if needed! Whole Milk — To make the best homemade mac and cheese, full-fat milk is the way to go! Heavy Cream — For adding extra richness to the mac and cheese casserole.
- Sharp Cheddar. The king of all cheeses when it comes to coating your noodles. ...
- Gouda. Gouda is a seriously underrated cheese when it comes to cooking! ...
- Gruyère. Despite it being a hard cheese, Gruyère still melts nicely. ...
- Cream Cheese. ...
- Brie. ...
- Goat Cheese. ...
- Parmesan. ...
- Anything Pre-Shredded.
The #1 secret to creamy reheated mac and cheese. Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat, he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.
There are a few different ways to keep your macaroni and cheese moist, from adding a solid layer of shredded cheese on top to holding back on the cream when making your sauce.