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You are here: Home / Game Day Eats / Homemade Macaroni and Cheese

January 26, 2012 By Kaitlin 17 Comments

Homemade Macaroni and Cheese

Jump to Recipe Print Recipe
So I realized today that this post for Homemade Macaroni and Cheese is my 200th! How crazy is that? Okay, back to your regular programing… time for an awesome recipe for Homemade Macaroni and Cheese!
Homemade Macaroni and Cheese
Winter weather really makes me crave comfort food. When it snows (like it did this weekend) my need for comfort food escalates.
Homemade Macaroni and Cheese
I’ve been looking for any excuse to make another mac and cheese recipe, so I jumped at the chance to make it during the snow.
Homemade Macaroni and Cheese
I originally printed out this recipe from Cooking Light, but I changed it so much to fit what I could find it’s barely recognizable. The overall method is basically the same though.
Homemade Macaroni and Cheese
Ingredients:
  • 1/2 an onion, diced
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 2 1/4 cups 1% low fat milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces cubed sharp cheddar cheese
  • 4ounces cubed gouda cheese
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley, chopped

Add the onion, bay leaf, and garlic to a large pot over medium heat. Cook for 3-5 minutes, or until fragrant.
IMG_0037
Pour in the milk and heat until small bubbles form around the edges but be sure to not burn it. Cover and remove from heat. Let stand for 15 minutes. IMG_0039
 Cook the macaroni according to package directions for al dente. Drain and set aside.
IMG_0046
Preheat your broiler. When the 15 minutes have passed, strain the milk mixture through a colander over a bowl, reserving the milk and discarding the solids.
IMG_0040
Pour 1/2 cup of the warmed milk into a measuring cup. Add two tablespoons flour, whisking to combine.
IMG_0041
Add the remaining milk back into a large saucepan over medium heat. Add flour mixture and salt to the milk on the stove, stirring constantly with a whisk. Bring to a boil and cook for one minute, stirring constantly.

IMG_0043

Stir in 1/2 teaspoon ground nutmeg.
IMG_0047
Remove from heat. Gradually add the cheese cubes to the hot milk, stirring with a spoon until the cheese melts.IMG_0045
Stir in the pasta.
IMG_0048 IMG_0049
Transfer the pasta to a 2 quart broiler-safe glass or ceramic baking dish. Top with panko and Parmesan cheese.

IMG_0050

Broil for 2 minutes or until crispy on top and golden brown.
I seriously wish someone had let me in on the secret of how fantastic homemade macaroni and cheese really is. I went waaaaay too long without knowing this! The quick broil allows the cheese sauce to really soak into the macaroni.

Homemade Macaroni and Cheese

The breadcrumbs on top add great texture.
Homemade Macaroni and Cheese
And at the end of the bite, you get that little bit of nutmeg to finish it off.
Homemade Macaroni and Cheese
I also reheated this the next day for lunch and it was still absolutely delicious!
Homemade Macaroni and Cheese

Homemade Macaroni and Cheese

Kaitlin @ I Can Cook That
An easy recipe for creamy and decadent homemade macaroni and cheese, topped with breadcrumbs and broiled
Print Recipe Pin Recipe
Cook Time 45 minutes mins
Total Time 45 minutes mins
Course Main Course, Pasta
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/2 an onion diced
  • 1 bay leaf
  • 2 garlic cloves crushed
  • 2 1/4 cups 1% low fat milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces cubed sharp cheddar cheese
  • 4 ounces cubed gouda cheese
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley chopped

Instructions
 

  • Add the onion, bay leaf, and garlic to a large pot over medium heat. Cook for 3-5 minutes, or until fragrant.
  • Pour in the milk and heat until small bubbles form around the edges but be sure to not burn it. Cover and remove from heat. Let stand for 15 minutes.
  • Cook the macaroni according to package directions for al dente. Drain and set aside.
  • Preheat your broiler. When the 15 minutes have passed, strain the milk mixture through a colander over a bowl, reserving the milk and discarding the solids.
  • Pour 1/2 cup of the warmed milk into a measuring cup. Add two tablespoons flour, whisking to combine.
  • Add the remaining milk back into a large saucepan over medium heat. Add flour mixture and salt to the milk on the stove, stirring constantly with a whisk. Bring to a boil and cook for one minute, stirring constantly.
  • Stir in 1/2 teaspoon ground nutmeg.
  • Remove from heat. Gradually add the cheese cubes to the hot milk, stirring with a spoon until the cheese melts.
  • Stir in the pasta.
  • Transfer the pasta to a 2 quart broiler-safe glass or ceramic baking dish. Top with panko and Parmesan cheese.
  • Broil for 2 minutes or until crispy on top and golden brown.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Cheese, Macaroni, Macaroni and Cheese, Pasta

Filed Under: Game Day Eats, Main Dish, Make Ahead, Meatless, Pasta, Sides, Vegetarian Tagged With: Bay Leaf, Cheddar, Cheese, Comfort Food, Elbow Macaroni, Garlic, Gouda, I Can Cook That, Mac and Cheese, Macaroni, Make Ahead, Meatless, Milk, Nutmeg, Onions, Panko, Parmesan, Parsley, Recipe, Vegetarian

Comments

  1. Nava.K says

    January 26, 2012 at 2:03 pm

    That looks so delicious and mouth watering. I have to agree with that on the comfort this food gives and love all the varieties of cheese combined in.

    Reply
  2. Marina says

    January 26, 2012 at 2:20 pm

    Great post, I printed this recipe for my son. I am teaching him how to cook and eat healthy. Thanks!

    Reply
    • Kait Lunny says

      January 26, 2012 at 2:33 pm

      Marina, I have plenty of healthy recipes on here, but sadly macaroni and cheese isn’t one of them! Feel free to check out the rest of the blog and email me if you need any help finding yummy healthy recipes!

      Reply
  3. DD says

    January 26, 2012 at 2:30 pm

    Book marking the recipe, wonderful pictures!!!

    Reply
  4. Grubarazzi says

    January 26, 2012 at 2:40 pm

    Great pics! I love the color of this mac and cheese!

    Reply
  5. Kiri W. says

    January 26, 2012 at 3:09 pm

    Oh wow, that makes em crave mac n cheese! 🙂 I love the nutmeg in this… yummy!

    Reply
  6. PolaM says

    January 26, 2012 at 7:37 pm

    Who needs kraft? That Mac and cheese looks delicious!

    Reply
  7. Kelly | Eat Yourself Skinny says

    January 26, 2012 at 8:23 pm

    What a fabulous recipe, this looks incredible! 🙂

    Reply
  8. Sunday Morning Banana Pancakes says

    January 26, 2012 at 8:50 pm

    Congrats on your 200th post, that is so exciting!
    Your mac n’ cheese looks super creamy

    Reply
  9. Jen at The Three Little Piglets says

    January 26, 2012 at 9:01 pm

    Happy 200th post! What a delicious way to celebrate!

    Reply
  10. Suzi says

    January 26, 2012 at 10:43 pm

    Looks wonderful. I like the gouda in there. Delish!

    Reply
  11. Ann says

    January 27, 2012 at 5:33 am

    This looks amazing! Like you – cold weather means comfort food! Congratulations on your 200th post!

    Reply
  12. Maureen says

    January 27, 2012 at 1:38 pm

    I’ve seen 3 mac and cheese posts recently. I believe the universe is telling me something. I love gouda and I love mac and cheese – so maybe it’s time to make some and please the universe? I think so.

    Reply
  13. Stephanie @ Eat. Drink. Love. says

    January 29, 2012 at 4:15 am

    Happy 200th post! I was just thinking that I wanted some mac and cheese too! This looks wonderful!

    Reply
  14. Lizzy says

    January 30, 2012 at 2:29 am

    This looks fabulous! What a delicious way to celebrate your 200th post!

    Reply
  15. thejoyofcaking says

    March 18, 2012 at 2:43 am

    I adore mac & cheese. Congrats on your 200th post!

    Reply

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