Macaroni and cheese is my favorite food. Like favorite favorite. I could eat it every day for the rest of my life and never get tired of it. For serious. I have always sworn that my Momma's Baked Mac & Cheese would be the only mac and cheese I would ever make because it is that good.
Then, my husband came into the picture.
His idea of mac and cheese is something completely different than what I have always made. My version is not the creamy kind. It's deliciously dense and chock full of cheese with yummy crispy edges and a buttery bubbly golden top. His version is uber creamy made with a cheese sauce.
That's totally not the way I do it.
Being the always accommodating wife that I am, I have been searching for a recipe that has both the creamy texture he wants, while still keeping the baked golden goodness that I desire.
I.HAVE.FOUND.IT.
This is the creamiest, the cheesiest, the most sinfully indulgent macaroni and cheese I have ever made.
I will always make it Momma's way, but there's nothing wrong with mixing it up every now and then to keep the hubs happy. And boy, did this knock it out of the park. Go ahead..try it. Grab a fork and savor every calorie-packed bite! So worth it!
HOW TO MAKE HOMEMADE CREAMY BAKED MACARONI AND CHEESE
Homemade creamy baked macaroni and cheese is made by combining cooked elbow macaroni with a creamy cheese sauce made with butter, flour, milk, cheddar cheese, parmesan cheese, Velveeta cheese, and sour cream. It is baked in the oven until golden and bubbly. See below for detailed recipe instructions.WHAT KIND OF MACARONI SHOULD I USE FOR HOMEMADE MAC AND CHEESE?
To make classic creamy macaroni and cheese, my favorite choice of pasta is elbow macaroni. You can also use cavatappi, which is shaped like a corkscrew.
CAN I SUBSTITUTE DIFFERENT KINDS OF CHEESE?
You can substitute some of the cheese, but I would suggest not skipping the Velveeta or the sharp cheddar cheese. Try substituting the parmesan with other cheeses like white cheddar, gruyere, Monterey jack, or Colby jack.WHAT IF I DON'T HAVE WHOLE MILK?
If you don't have whole milk you can substitute with low fat or fat-free milk! You can also go for evaporated milk, half and half, or a combination of heavy cream and milk or heavy cream and half and half to equal the full amount.
MORE MACARONI AND CHEESE RECIPES
Looking for more mac and cheese inspiration? Check out these popular recipes from the archives:If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Extra Creamy Baked Macaroni and Cheese
This Extra Creamy Baked Macaroni and Cheese recipe is made with an irresistible rich and silky cheddar cheese sauce. It is the creamiest, cheesiest baked mac and cheese ever!
prep time: cook time: total time: 1 HOUR
INGREDIENTS
16 ounces elbow macaroni
3/4 cup butter
3/4 cup flour
4 cups whole milk
1 cup sour cream
8 ounces Velveeta cheese, cubed
4 cups sharp cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
1 tsp salt
1 tsp pepper
1 tsp ground mustard
INSTRUCTIONS
1. Preheat your oven to 350 degrees F.
2. Boil the macaroni until al dente. Do not overcook! Drain and set aside.
3. Meanwhile, in a large saucepan, melt the butter over medium-high heat. Add the flour to the melted butter and whisk until completely combined. Cook for several minutes, whisking constantly until the flour mixture deepens in color. Slowly add the milk to the pan, continuing to whisk the whole time, until the mixture is smooth and thickens.
4. Reduce the heat to low and stir in the sour cream, Velveeta cheese, parmesan cheese, salt, pepper, and dry mustard and stir continuously until Velveeta cheese is melted. Stir in the shredded cheddar cheese, reserving 1 cup for topping.
5. Spray a 9x13 baking dish with cooking spray. Pour the macaroni into the baking dish and pour the cheese sauce over the top. Gently stir to combine. Top with the reserved cheddar cheese.
6. Bake in the preheated oven for 40-50 minutes, or until the top is golden and bubbly.
NOTES
Author: Adapted from Taste of Home.
Recipe and photos updated 11/21/20.
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How many servings is this?
ReplyDeleteI would say somewhere around 8 servings if you are serving as a main dish. As a side dish, around 12.
DeleteThis is tasty..I make this recipe with cheddar/ mozzerella/ colby & velveeta and yellow mustard instead of ground...i skip the flour step altogether.it's so good :P
ReplyDelete