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!
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:12 servings 1x
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 (use a pinch if you don’t want a little kick)
½ teaspoon pepper
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.
Nutritional information provided is an estimate. Cover unused portions and keep in refrigerator for up to 5 days.
Keywords: Baked Mac and Cheese, Homemade Mac and Cheese, Velveeta Mac and Cheese, Southern Mac and Cheese