Gather & Measure the ingredients
Once you get cooking, this simple mac and cheese recipe moves quickly, so make sure you have all the ingredients measured and ready to go.
Cook the macaroni according to the package instructions. Make sure to season the boiling water with a good pinch of salt. Even though it might seem like a small detail, it has a big impact on how this mac and cheese (or any pasta dish, really) tastes overall!
Once cooked, drain the macaroni; do not rinse it.
Homemade Mac and Cheese: Ingredients & Substitutions
Here are some details about the components of this mac and cheese recipe, along with some potential replacements.
- Macaroni. This mac and cheese recipe is so good that I’ve used almost every kind of noodle known to man! I suggest using a shape (bowties, rotini, etc.) for this recipe. ) in place of spaghetti noodles, but if that’s all you have, they do function. Additionally, you can use whole wheat pasta, chickpea pasta, gluten-free pasta, etc. etc.
- Butter. There really isn’t a substitute for butter in this recipe. But, you can get excellent results using either salted or unsalted.
- All-Purpose Flour. A few flour substitutes that are effective are tapioca starch/flour, corn starch, and all-purpose gluten-free flour.
- Milk. Any kind of liquid dairy works well in this recipe. Just keep in mind that your homemade mac and cheese will be creamier the higher the fat content. All types of milk, including whole milk, half and half, and cream, function effectively!
- Sour Cream. I’ve had great success using Greek yogurt in place of sour cream.
- Cheese. For the best flavor, I suggest a premium medium-to-sharp cheddar cheese. Additionally, I advise purchasing a block of cheese and shredding it by hand to avoid grainy mac and cheese. This guarantees that your cheese sauce is free of stabilizers and additives.
- Garlic powder. This ingredient is optional, but I believe it elevates this mac and cheese recipe without turning it off to young palates with a subtle flavor boost. Adjust the amount to your family’s tastes! .
Make the Cheese Sauce
As the macaroni, or your preferred noodles, cooks, prepare the cheese sauce. Although it’s very simple, there are a few things we’ll go over to make sure you succeed!
This homemade mac and cheese sauce starts with a roux. What is a roux? A thick sauce is made with a mixture of flour and fat, usually butter. Start by melting the butter (do not let it brown).
After that, whisk in the flour, salt, and garlic powder to make a smooth mixture. Allow it to cook for about 60 seconds, or until you see it bubbling.
Once the roux has cooked for 60 seconds, whisk in the milk until well combined. Add the sour cream or Greek yogurt and whisk again. At this point the mixture will be fairly runny.
Cook over medium heat, whisking the sauce every ten to fifteen seconds, until it begins to thicken.
Do not let this mixture boil. If you do, your mac and cheese sauce might become overly thick. Reduce the heat once the sauce has thickened enough to coat a spatula.
Once the sauce is smooth and the cheese has melted completely, add the cheese and whisk. This will take 1-2 minutes over low heat. It’s crucial to taste the cheese sauce at this point and adjust the salt and garlic to your preference!
