You can use any shape of noodles that you would like.Just look at all of that cheesy goodness!! Stir to thoroughly coat the noodles and serve. Drain the pasta and add to the cheese sauce. Remove from heat and add the grated cheese. Heat mixture over medium heat until it thickens and starts to simmer, about 6 or 7 minutes. Pour in the milk and whisk to combine.Īdd the salt, pepper, cayenne, onion powder, mustard powder, and paprika.Īnd stir to combine. Simmer for 1 1/2 to 2 minutes to cook out the flour taste. This will create our roux to thicken our cheese sauce. While your pasta is cooking, melt the butter in a large pan.
Do not use the packaged, shredded cheese!! It has flour or cornstarch mixed in to prevent caking in the package, but it will also turn your mac & cheese into a thick block of goo! How to make Homemade Macaroni and CheeseĬook your macaroni/pasta/noodles according to the package instructions. I grated an 8 ounce brick of cheddar cheese, which gave me about 3 cups. It's still made on the stove top, but you will need to grate your own cheese. Not only did I need to create a lactose-free version that I could actually enjoy without severe stomach distress, but the crazy flavors, preservatives, and coloring that they use to create the iconic day-glow orange color is not good for us, any of us! So here is my version of the perfectly cheesy Homemade Macaroni and Cheese. Show of hands - who still eats macaroni & cheese out of the blue box? I will be the first to admit, that the blue box was my favorite when growing up.but then I grew up.