How to make Homemade Macaroni and Cheese

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Homemade Macaroni and Cheese

  • 2 cups dry macaroni noodles cooked al dente
  • 3 T butter
  • 3 T all-purpose flour
  • 1 1/2 cup 2% or whole milk
  •  1 tsp salt to taste
  • 2 cups shredded Monterrey Jack and Cheddar cheese (optional more for topping)

Cook the macaroni noodles al dente and set aside.  In a large pot melt 3 T butter over low heat.  Add the flour and stir until you have a bubbly, golden paste.  Slowly stir in the milk and return to a gentle boil; remove from heat.  Slowly stir in the 2 cups mixed cheese and salt.  Stir until melted and you will have a thick, creamy sauce.  Pour the drained macaroni noodles back into the pot.  Stir until they are covered in cheese sauce.  Add more salt if necessary and sprinkle with more cheese if desired.  You can serve the macaroni and cheese at this point or bake for 20-25 minutes as outlined above.  We like to eat it just after the noodles are stirred into the sauce.

Note; most amounts are approximated.  Add more cheese and milk if you want a creamier sauce.

This recipe is from page 37 of a Strawberry Shortcake cookbook.  My sister uses this one on a weekly basis and her eight kids love it!  I’m glad I snapped this picture of the recipe as spill in the kitchen ruined the original copy.  This is my favorite because it does not