If there’s one dish that makes its way across countless dinner tables and sparks nostalgia from the first bite, it’s the classic baked mac and cheese. Whether you’re cuddling up on a winter night or just need that food hug after a long day, this gooey cheesy delight is almost always the answer.
Now, I’ve been in two minds about sharing my personal recipe with the world because, let’s face it, the universe isn’t exactly short of mac and cheese versions. But, every family has its secret twist, and today, I’m letting y’all in on mine!
For those diving into homemade mac for the first time: It can be intimidating, like trying to find the perfect pair of jeans. But hang tight, because I’m about to make this as easy as pie (or should I say… cheese?).
Storing is simple. Cover leftovers tightly and refrigerate. They taste as dreamy for up to 3-4 days. When reheating, a splash of milk and frequent stirring ensure creamy goodness.
Alright, folks! I hope you try and love this recipe as much as my family and I do.
Mac and cheese might have countless versions, but there’s always room for one more when it’s made with love and cheese.
Ingredients:
1 lb. elbow pasta, just like mama used to have
1/2 cup of good ol’ unsalted butter
1/2 cup all-purpose flour
1 1/2 cups whole milk, the creamier the better
2 1/2 cups half and half
4 cups of medium sharp cheddar cheese, shredded (and don’t you go buyin’ it pre-shredded)
2 cups Gruyere cheese, shredded (again, shred it yerself, darlin’)
A pinch of salt, about 1/2 Tbsp.
1/2 tsp. black pepper, for that kick
1/4 tsp. paprika, for a lil’ color and flair
Let’s get cookin’:
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