This Homestyle Macaroni & Cheese delivers the ultimate comfort food experience with a velvety, homemade cheese sauce and a crispy, golden breadcrumb crust. Unlike boxed versions, this recipe starts with a classic roux of butter and flour, enriched with milk and seasoned with a hint of cayenne and dry mustard for depth. Sharp cheddar cheese is stirred in off-heat to ensure a smooth, glossy sauce that clings perfectly to tender elbow macaroni. Baked until bubbly and topped with buttery breadcrumbs, it offers a satisfying contrast between the creamy interior and crunchy exterior. It’s the perfect centerpiece for a cozy family dinner or a reliable crowd-pleaser at potlucks and holiday gatherings.
Homestyle Macaroni & Cheese
Description
This Homestyle Macaroni & Cheese delivers the ultimate comfort food experience with a velvety, homemade cheese sauce and a crispy, golden breadcrumb crust. Unlike boxed versions, this recipe starts with a classic roux of butter and flour, enriched with milk and seasoned with a hint of cayenne and dry mustard for depth. Sharp cheddar cheese is stirred in off-heat to ensure a smooth, glossy sauce that clings perfectly to tender elbow macaroni. Baked until bubbly and topped with buttery breadcrumbs, it offers a satisfying contrast between the creamy interior and crunchy exterior. It&# 226;ÂÂs the perfect centerpiece for a cozy family dinner or a reliable crowd-pleaser at potlucks and holiday gatherings.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Cook elbow macaroni in a large pot of boiling salted water according to package directions until al dente. Drain well and set aside.
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In a 2- to 3-quart saucepan, melt 1/4 cup unsalted butter over medium heat.
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Add flour to the melted butter and stir constantly for about 2 minutes to cook the raw flour taste, forming a pale roux.
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Gradually whisk in the milk, ensuring no lumps form.
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Bring the mixture to a simmer, then reduce heat to low. Stir in salt, white pepper, cayenne, and dry mustard.
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Simmer gently for 20 minutes, stirring occasionally, until the sauce thickens and becomes smooth.
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Remove the saucepan from heat. Stir in the grated cheddar cheese until completely melted and combined.
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Pour the cheese sauce over the drained macaroni and toss until evenly coated.
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Transfer the macaroni mixture into an 11x8x2-inch baking dish.
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In a small bowl, combine the breadcrumbs with 1 tablespoon of melted butter.
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Sprinkle the buttered breadcrumb mixture evenly over the top of the macaroni.
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Bake for 25 minutes, or until the top is golden brown and the sauce is bubbly.
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Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 253.1kcal
- % Daily Value *
- Total Fat 16.6g26%
- Saturated Fat 10.4g52%
- Cholesterol 42.7mg15%
- Sodium 48.8mg3%
- Total Carbohydrate 20.3g7%
- Dietary Fiber 0.5g2%
- Sugars 6.1g
- Protein 6.1g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a sharper flavor, substitute half of the mild cheddar with sharp cheddar or add a handful of grated Parmesan.
Ensure the cheese sauce is removed from heat before adding the cheese to prevent it from becoming grainy or oily.
This dish can be assembled ahead of time and refrigerated for up to 24 hours. Add 10-15 minutes to the baking time if cooking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
To make this dish gluten-free, use gluten-free elbow pasta and a gluten-free flour blend for the roux.
