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!
Winter weather really makes me crave comfort food. When it snows (like it did this weekend) my need for comfort food escalates.
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.
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.
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.
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.
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.
The breadcrumbs on top add great texture.
And at the end of the bite, you get that little bit of nutmeg to finish it off.
I also reheated this the next day for lunch and it was still absolutely delicious!
Homemade Macaroni and Cheese
An easy recipe for creamy and decadent homemade macaroni and cheese, topped with breadcrumbs and broiled
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!
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.
Great post, I printed this recipe for my son. I am teaching him how to cook and eat healthy. Thanks!
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!
Book marking the recipe, wonderful pictures!!!
Great pics! I love the color of this mac and cheese!
Oh wow, that makes em crave mac n cheese! 🙂 I love the nutmeg in this… yummy!
Who needs kraft? That Mac and cheese looks delicious!
What a fabulous recipe, this looks incredible! 🙂
Congrats on your 200th post, that is so exciting!
Your mac n’ cheese looks super creamy
Happy 200th post! What a delicious way to celebrate!
Looks wonderful. I like the gouda in there. Delish!
This looks amazing! Like you – cold weather means comfort food! Congratulations on your 200th post!
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.
Happy 200th post! I was just thinking that I wanted some mac and cheese too! This looks wonderful!
This looks fabulous! What a delicious way to celebrate your 200th post!
I adore mac & cheese. Congrats on your 200th post!