Homemade Baked Mac and Cheese

Did you know Homemade Baked Mac and Cheese is one of America’s favorite comfort foods? It’s probably no surprise because who can resist its rich, creamy, cheesy deliciousness? This dish is perfect as a side or even as a main dish with a salad or soup. It’s especially popular around the holidays too!

Homemade Baked Mac and Cheese is a southern classic and an American favorite comfort food. This version uses Velveeta, sharp cheddar cheese and is baked in a casserole dish. 

What ingredients do I need to make Homemade Baked Mac and Cheese?

• 1 pound large macaroni pasta
• 16 ounce package processed cheese, such as Velveeta, cut into one inch cubes
• 2 cups shredded sharp cheddar (I use white but yellow works too)
• 3 tablespoons butter, divided
• 3 tablespoons flour
• 1 and ½ cups milk
• 1 teaspoons dry mustard
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional; substitute with a dash of hot sauce if preferred)
• ½ teaspoon pepper

How do I make Homemade Baked Mac and Cheese?

Making homemade mac and cheese isn't hard at all. There might be a few extra steps, but they are totally worth it! (See the recipe card for full instructions).

Gather your ingredients and turn the oven on to 400º. Get a large stock pot and bring the water to a boil. Be sure to salt the water heavily- I use about 2 tablespoon kosher salt.

I like to make the cheese sauce first, before boiling the macaroni noodles, so it's ready to go on the noodles as soon as they are done cooking.

Have your Velveeta cubed and ready to go.

For the cheese sauce:

• Melt the butter in a medium sized pan over medium heat.
• Sprinkle in the flour, stirring constantly so it doesn't scorch.
• Keep stirring until you have a deep golden color and a sweet nutty aroma-about 5 minutes.
• Slowly stir in the milk (I used whole milk) with a whisk. Stir until completely combined and lump-free. Add spices.
• Add cubed Velveeta and stir until completely melted.

Now you are ready to boil your macaroni noodles. When they are done cooking, drain, then add to the casserole dish. Pour the cheese sauce over the noodles. Stir in the sauce if needed. 

Top with shredded cheese, cover with foil and bake at 400º for about 25-30 minutes or until bubbly.

When the mac and cheese is bubbling, remove the foil turn heat to broil. Broil mac and cheese for 5 minutes or until desired golden brown color is achieved. All that's left do is enjoy!

Homemade Baked Mac and Cheese

Recipe by Nikole Berg

Did you know Homemade Baked Mac and Cheese is one of America’s favorite comfort foods? It’s probably no surprise because who can resist its rich, creamy, cheesy deliciousness? This dish is perfect as a side or even as a main dish with a salad or soup. It’s especially popular around the holidays too!

4.67 from 3 votes

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Side Dish

Cuisine American

Servings 12 Servings

Calories 334 kcal

Ingredients

  

1x2x3x

• ▢ Butter or Cooking Spray to grease a 9 x 13 inch casserole dish
• ▢ 1 pound large macaroni pasta
• ▢ 16 ounce package processed cheese such as Velveeta, cut into one inch cubes
• ▢ 2 cups shredded sharp cheddar I use white but yellow works too
• ▢ 3 tablespoons butter divided
• ▢ 3 tablespoons flour
• ▢ 1 and ½ cups milk
• ▢ 1 teaspoons dry mustard
• ▢ 1 teaspoon onion powder
• ▢ ¼ teaspoon cayenne pepper optional; substitute a dash of hot sauce if preferred 
• ▢ ½ teaspoon pepper

Instructions

 

• Heat oven to 400º.
• Use butter or cooking spray to grease a 9 x 13 inch casserole dish.
• Bring a large pot of heavily salted water to a boil.
• For cheese sauce: Create a roux. Melt remaining 3 tablespoons butter in a medium pan over medium heat. Add the flour and stir constantly (to prevent scorching) until roux is a deep golden color and smells nutty (about 5 minutes).
• Slowly add milk to roux, stirring with a whisk, until combined. Add cubed Velveeta, stirring until melted. Stir in dry mustard, onion powder, cayenne, and pepper. Keep warm over very low heat, stirring occasionally while cooking pasta.
• Cook macaroni for 7 minutes. Drain, then add to casserole dish.
• Pour cheese mixture over cooked macaroni. Gently fold in the mixture, being careful not to break the macaroni.
• Top with shredded cheese, cover with foil and bake for 25-35 minutes or until heated through and bubbling. Turn oven to low broil, remove foil and bake an additional 5 minutes, or until desired golden brown top is achieved.

Notes

Nutritional information provided is an estimate.

Replace Velveeta with 2 cups shredded cheese (any variety) or 8 ounces cream cheese and 1 cup shredded cheese.

Cover unused portions and keep in refrigerator for up to 5 days.

Nutrition

Serving: 12gCalories: 334kcalCarbohydrates: 35gProtein: 17gFat: 14gSaturated Fat: 9gCholesterol: 43mgSodium: 744mgPotassium: 233mgFiber: 1gSugar: 4gVitamin A: 665IUCalcium: 362mgIron: 1mg

Keyword Baked Mac and Cheese, Homemade Mac and Cheese, Southern Mac and Cheese, Velveeta Mac and Cheese

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April 13, 2019

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