This mac and cheese recipe is very forgiving: Mix it up with whatever you have on hand! Some of our favorite swaps: Top with the rest of the cheese and bake! Riffs and Substitutions Turn off the heat and stir in most of the cheddar cheese (save a handful of cheese for topping!)ĭrain the pasta, toss it with the sauce, and transfer it to a baking dish.

Bring it to a simmer and let it thicken a bit, then whisk in your spices.

While the pasta cooks, make the sauce! Whisk your flour and butter together to form a roux, then slowly whisk in the milk.

A few spices: mustard powder, cayenne pepper, and paprika (plus salt and plenty of fresh cracked black pepper!)Ĭook the pasta in very salty water until it’s a few minutes less than al dente (it will continue cooking in the oven!).

We always recommend shredding your own cheese for sauces: Store-bought shredded cheeses are often coated with preservatives that keep them from melting smoothly. Any kind is fine! We typically use 1% or 2% but this recipe also works with skim milk.

Unsalted butter and flour, which you’ll use to form the roux that thickens our sauce.

Your favorite pasta (we used elbow macaroni, but check out Mac and Cheese 101 for a comparison of the best pasta shapes for mac and cheese!)).

The sauce is cheesy, creamy, and with just a hint of spice (if you’re looking for a more in-your-face spicy mac, try our jalapeño popper mac and cheese!) Our mac and cheese ingredients We’re baking this mac and cheese for a casserole style dish, but it’s also great straight from the stovetop if you want a no bake version. Serve it as a side dish (it’s easy to make ahead – perfect for potlucks or holidays like Christmas and Thanksgiving!) or add some veggies and protein to make it a full meal. This quick recipe is our go-to when we’re craving a bit of comfort food. One thing that should be in every home cook’s back pocket: a really, really good homemade mac and cheese.

Name of white sauce for mac and cheese