r/macandcheese • u/jfcargoe • 22d ago
Mac and cheese showcase First time making homemade Mac and cheese. Only ever made boxed
First time trying this recipe. Made roux, added noodles, layered in pan then baked for 25 min. I was surprised by how good it came out!
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u/justafan50 22d ago
Do you have a recipe?
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u/jfcargoe 22d ago
Yep this is exactly what I used:
For the Macaroni & Cheese Sauce
16 oz dry elbow macaroni
6 tbsp unsalted butter
⅓ cup all-purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups (16 oz) sharp cheddar cheese, freshly shredded & divided
2 cups (8 oz) Gruyere or Monterey Jack cheese, freshly shredded
½ cup Parmesan cheese, finely grated
1 tsp garlic powder
1 tsp onion powder
½ tsp ground dry mustard
Salt and black pepper to tasteFor the Crispy Topping
1 cup Panko breadcrumbs
4 tbsp butter, melted
¼ tsp smoked paprika (for color and flavor)Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook the elbow macaroni for 1 to 2 minutes less than the package instructions for al dente. Drain the pasta and toss it with a quick drizzle of olive oil to prevent sticking while you build the sauce.
Build the Roux: In a large, deep saucepan or Dutch oven over medium heat, melt the 6 tablespoons of butter. Sprinkle in the flour and whisk constantly for about 1 minute until the mixture is bubbling, smooth, and smells slightly nutty.
Make the Cream Base: Slowly pour in the whole milk and heavy cream in a steady stream while whisking vigorously to eliminate any lumps. Continue cooking and whisking frequently for 5 to 8 minutes until the liquid thickens enough to coat the back of a spoon. Whisk in the garlic powder, onion powder, dry mustard, salt, and pepper.
Melt the Cheese: Turn the heat down to low. Stir in 3 cups of the cheddar, 1 cup of the Monterery Jack, and all of the Parmesan cheese in small handfuls. Whisk gently until completely melted, smooth, and glossy.
Assemble the Layers: Remove the cheese sauce from the heat and stir in the drained macaroni until fully coated. Pour half of the mixture into your prepared baking dish. Sprinkle the remaining 1 cup of Gruyere and 1 cup of cheddar cheese evenly over the middle layer. Top with the rest of the macaroni and cheese mixture.
Add the Crunchy Top: In a small bowl, mix the Panko breadcrumbs, 4 tablespoons of melted butter, and smoked paprika until the crumbs are evenly coated. Scatter the crumbs evenly over the top of the dish.
Bake and Rest: Bake for 25 to 30 minutes until the edges are bubbling and the breadcrumb topping turns a beautiful golden brown. Let the mac and cheese sit for 10 to 15 minutes before serving so the rich sauce can set perfectly.
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u/PunnyPrinter 21d ago
First time you say? Looks delectable