Nothing says comfort food quite like Mac N Cheese. And that was the kind of mood I was in this weekend. I have been craving the familiar taste of homemade macaroni and cheese. And not the orange powder stuff I lived on in college. The creamy, cheesy, milky, yummy, totally bad for you homemade macaroni and cheese. So I made it! It somehow brought the fall season into my home. It almost motivated me to make some pumpkin chocolate chip cookies, but we will save that for a different post my dear friends.
Homemade Macaroni and Cheese
- 1 lb. elbow macaroni
- 1 quart (4 cups) whole milk
- 1 stick of butter, cut into Tablespoon portions
- 1/2 c. flour
- 4 c. grated cheddar/colby mix cheese
- 2 c. grated sharp cheddar cheese
- 1/2 tsp. black pepper
- 1 Tablespoon salt
- 1/2 tsp. nutmeg (OPTIONAL) Shannon and I both prefer without!
- 1 1/2 c. plain bread crumbs
Preheat oven to 375 degrees.
Cook the macaroni in a large pot of boiling water, according to the package directions. Drain and set aside.
Heat the milk in a microwave safe bowl or cup measure for about 4 minutes, until hot, but not boiling.
Then in a large stockpot, melt 6 Tablespoons of the butter. Add the flour and stir with a whisk for 2 minutes, over low heat. Continue whisking and add the hot milk. Cook for a minute or two more until mixture becomes thickened and smooth. Remove from heat. Add the cheeses, salt, pepper. (add nutmeg here also if you like) Stir. Add the macaroni and stir until combined. Pour into a 9×13 baking dish. Combine bread crumbs with the remaining 2 Tablespoons melted butter and sprinkle on top. Bake for 30-35 minutes or until the sauce is bubble and the macaroni is browned on top.