Personally I like the stuff out of the box because it’s so easy. It comes with almost everything you need. You just cook the pasta, mix the packet with milk and butter, and voila! Naturally you can doctor it however you like. Add things like tuna, spices, steamed broccoli or frozen peas and carrots. It’s all good.
But there’s another way. A “make it from scratch” mac and cheese. This recipe is also easy, and this recipe makes a Mac & Cheese that is utterly sublime. Follow the instructions and it won’t let you down. Oh, and if you don’t feel like baking it, you can just boil the pasta, make the cheese sauce, mix it together, and serve. The only downside to this recipe is that because you’re using actual cheddar cheese, it does cost a little more to make it.
Baked Macaroni and Cheese
- 8 oz (2 cups) uncooked Macaroni
- 2 tbsp Butter
- 2 tbsp Cornstarch
- 2 cups Milk (whole or 2%)
- 6 oz shredded Cheddar
- 2 tsp Lemon Juice
- 1 tsp Salt
- ½ tsp Pepper (black or white)
- 1 oz of shredded Cheddar (reserved for topping)
- 1 slice of Bread pulverized in a food processor (or 1 oz Bread Crumbs)
Boil the macaroni like normal. When properly cooked, drain it and put the macaroni in a 8×8 glass baking dish and set it to the side. (If you double the recipe, use a 13×9 dish.)
Put butter in a saucepan and melt it. Put the milk in a jar with the cornstarch and shake it thoroughly. Pour it into the sauce pan with the butter. While stirring, cook over medium-high until it comes to a boil. It should have thickened.
Take the thickened milk off of the heat and add the cheddar cheese. Stir until melted. Add the salt, lemon juice, and pepper.
Pour the cheese sauce over the macaroni and stir it in. Top with a layer of bread crumbs and shredded cheddar. Bake in a preheated oven at 350ºF until brown and bubbly on top.
Updated on 11 MAR 2018. Just cut out a lot of the chit chat so you could get to the recipe a little quicker.