Leave the boxed stuff to the kids. This homemade mac-n-cheese is seriously the best. My mom used to make it for all of our family get togethers, and now I’ve taken on that tradition. Also broccoli rice casserole, but that will have to be another post.
I’m out of fresh veggies, and since the grocery stores are closed in Luxembourg on Sundays, I decided to make this mac-n-cheese for our dinner side. It helps that I always have the ingredients on hand. ?
Start by sautéing the onions in the butter. Add the flour and mix to a smooth consistency. Add milk, salt and pepper and stir constantly until it starts to thicken. Add the cheeses and stir.
While you’re working on the cheese sauce, boil the elbow noodles. Be sure not to boil them as long as you would for the boxed kind. You want them to be al denté since they will continue to cook in the oven.
I hope your family loves this as much as mine does!
The Best Homemade Mac-n-CheeseCourse: SidesDifficulty: Easy
Elbow Noodles 1 1/2 cups
Butter 3 Tbsp
Yellow Onion, finely diced 1/4 cup
Flour 3 Tbsp
Whole Milk 2 cups
Salt and Pepper, to taste
Shredded Cheddar Cheese 1 1/2 cups
Shredded Mozzarella Cheese 1/2 cup
- Preheat oven to 350°. Butter a 9×13 baking dish.
- Fill a medium sized saucepan 3/4 of the way with water. Bring to a boil.
- While you’re waiting for the water to boil, place butter in a small saucepan and put the heat on medium-high.
- Add the diced onion to the butter and sauté until soft and translucent.
- Add flour and mix until smooth.
- Add milk, salt and pepper and stir frequently until mixture begins to thicken.
- Add the cheeses and stir. Turn off the heat and continue to stir frequently.
- When the water is boiling, add the elbow noodles and cook until al denté. The noodles should still have a firm texture. Drain completely and pour into prepared baking dish. Pour the cheese sauce over the noodles and stir until combined.
- Bake for 35-40 minutes or until the top starts to turn golden brown.