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Photo of a red pot that is full of macaroni and cheese.

Mom's Homemade Baked Mac n' Cheese

If you want to make the best macaroni and cheese for the Easter family gathering, give this one a go. This is one of those recipes where people get too hung up on exactly what cheese to use or what kind of milk to use, and honestly, that is not even the most important part. Use the cheese you like. Use milk, half-and-half, heavy cream, whatever works for you. 
What matters most is that your liquid is room temperature before you start your roux. And yes, you are making a roux first. It is basically like making a béchamel, just enough to give the sauce body and help everything come together smooth. When you melt your cheese into the sauce, keep it between 150 and 160 degrees so it stays smooth and does not split. That is the secret. 
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Prep Time 40 minutes
Cook Time 25 minutes
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound pasta any noodle you like
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups room temperature milk
  • 2 cups room temperature heavy whipping cream
  • 4 cups shredded cheese
  • 1/4 to 1/2 cup extra room temperature milk if needed
  • 2 to 3 cups extra shredded cheddar divided
  • 1 tablespoon Tony Chachere’s Creole seasoning
  • 1 to 2 tablespoons Slap Ya Mama
  • 1 teaspoon powdered mustard
  • 1 teaspoon onion powder
  • Salt to taste

Method
 

  1. Boil your noodles in salted water until just about a minute before they are al dente. Drain them and set them aside. Make sure your milk and heavy whipping cream are room temperature before you start.
  2. In a bowl, combine the flour, Tony Chachere’s, Slap Ya Mama, powdered mustard, and onion powder. Whisk it together well. (Add salt to your preference.)
  3. In a large pot, melt the butter over medium-low heat. Once it is melted, add the flour mixture and whisk it together. Let it cook for a minute or two so the raw flour taste cooks out, but do not let it brown too much.
  4. Slowly pour in the 2 cups milk and 2 cups heavy whipping cream slowly into the flour mixture, about 1/4 cup at a time, whisking as you go so it stays smooth. Keep the heat low to medium-low. Let it warm gently. Try not to let the mixture boil. Using a candy thermometer make sure you do not let the mixture reach any temperature over 160°.
  5. Once the liquid mixture is smooth and warmed through, start adding your shredded cheese a little at a time (about a quarter cup until it's completely melted then add another quarter cup until all the cheese is incorporated), stirring as it melts so it comes together smooth. Keep the heat controlled and try to keep the sauce in that 150 to 160 degree range once the cheese starts going in. Do not let it get too hot or the cheese can split.
  6. If the sauce starts getting too thick, add another 1/4 to 1/2 cup room temperature milk until it loosens up the way you want it.
  7. Once the cheese sauce is smooth and creamy, add in your cooked noodles and stir everything together.
  8. Pour the macaroni and cheese into your baking dish. At this stage, it is optional to season your noodles, and salt them to taste. Do you keep in mind, you have already salted your noodles while boiling them, but who am I to tell you to not listen to your ancestors? Season to your delight!
  9. Mix in some extra shredded cheddar right into the macaroni if you want it extra cheesy all through the middle, which is what I do.
  10. Top with a little more shredded cheddar. If you want, you can do breadcrumbs on top too. In my house I like cheddar on top, and then I do half with breadcrumbs for my husband and the kids.
  11. Bake at 350 degrees for about 20 to 25 minutes, just until it is heated through (about an internal temperature of 160 degrees) and the top is melted and golden. If you want more color on top, broil it for a minute or two at the end, but keep an eye on it.
  12. Let it sit for a few minutes before serving so it can settle a little before you scoop it.

Notes

Use whatever cheese blend you like. Cheddar is easy and classic, but you can mix it up however you want. 
The biggest thing is room temperature liquid for a proper roux, low controlled heat, keeping the sauce around 150 to 160 degrees, and adding a little extra milk if it gets too thick. That is how you keep it creamy instead of broken. 
The most important note of all is to have a wonderful holiday with those you love.