A Scrumptious Homemade Macaroni and Cheese Recipe

Happy Wednesday Everyone!

Hey Y’all! Today, I’m sharing a Southern favorite and an all American dish, a homemade macaroni and cheese recipe.  When I was growing up everyone that I knew always had a macaroni and cheese on their table for Sunday dinner. A homemade macaroni and cheese casserole is a Southern staple. I realized that I didn’t have a recipe for one on the blog, so I knew I had to fix that immediately.

I don’t make macaroni and cheese as often as I would like. It’s also one of Jennifer’s favorite dishes. In my opinion, there is no greater satisfaction than taking  a hot and bubbling, cheesy macaroni and cheese casserole out of the oven. The only words that come to mind are scrumptious and delicious.

I only use three cheeses in my macaroni and cheese casserole. The best thing about this recipe is that you can use as many cheeses as you like and make it your signature dish. So let’s get baking and as always before we do anything we need a list of ingredients.

Ingredients

-1 180z block of Velveeta cheese

-2 12 oz cans of Carnation evaporated low-fat 2% milk

-1 stick of unsalted butter

-1 lb (16 oz) Mozzarella cheese

-Black Pepper

-1 8oz block of Medium Cheddar cheese

-1  1 pound  box of elbow Macaroni

-3 tablespoons of flour

-6 cups of water(for boiling)

Preparing the Elbow Macaroni

The first thing, is to fill a large pot with 6 cups of water to boil the  macaroni noodles. I don’t add any salt to this recipe, because since I’m using three different cheese there is no need for salt. When your water comes to a boil, add  1 2pound box of elbow macaroni. It will boil for about 7-8 minutes. 

Slicing and Grating the Cheese for the

Macaroni and Cheese

As your macaroni is boiling began to slice and grate your cheese.

I’ve already sliced half of  my medium cheddar cheese, and now I’m grating the other half for the top.

Lastly, I’m slicing my mozzarella cheese and once I’m finished I will set all my  cheeses side.

Preparing the Rue for the Homemade Macaroni & Cheese Recipe

Once you boil your macaroni, you will want to ensure it’s not overcooked. It’s need to be a little underdone because it has to bake in the oven. Do not rinse and set it aside.

In a large pot, add 3 tablespoons of butter (from the 1 stick of butter) and 3 tablespoons of flour. This is why I don’t use eggs because I will use this as a binding.

Then, stir the rue on low heat, do not let it get brown. 

Next, slowly add 2 12 oz cans of Carnation evaporated milk a little at a time. Remember to stir continuously on low heat. 

Then, you can begin to add your sliced cheeses, in no particular order.

Be sure to add pepper, feel free to add as much or as little as you desire.

Now, you’re going to add the drained elbow macaroni to your cheese.

Then, add 3 tablespoons of butter(from the 1 sticks of butter), stir on low heat until everything is combined and the butter has melted into the macaroni and cheese.

Baking the Homemade Macaroni and Cheese Recipe

Next, preheat your oven to 325 degrees, butter your 9 X 13 inch  pan to prepare your macaroni and cheese for baking.

Be sure to spread your macaroni and cheese evenly in your pan.

Now, sprinkle your grated medium cheddar cheese over the top.

Cover your macaroni and cheese with aluminum foil, because you don’t want your macaroni to cook too fast. The foil provides a barrier, so the noodles don’t become hard and crunchy.  After 10-15 minutes remove the foil.

 

Then, continue to bake the macaroni and cheese for 35-45 minutes on 325 degrees.

The Homemade Macaroni and Cheese

This homemade macaroni and cheese recipe is absolutely amazing,  it’s so cheesy and I know that it will become a huge hit with family and friends.

Hope y’all enjoyed this recipe!

If you would like to see more great Southern Love recipes, be sure to click here.