It’s that time of year. Fall. When the trees begin to light on fire with their orange, yellow and red leaves, and the air turns crisp and cool. The evenings are masked with darkness and dinner calls for one thing. Comfort food. And what is one of the best comfort foods?? Homemade Mac and Cheese. 🙂
So I thought I would share with you all a wonderfully creamy, cheesy mac and cheese recipe. This recipe is so great because it is easy, quick and an all-around family favorite. My kids LOVE mac and cheese, and would eat it every meal if they could. This Creamy Cheesy Mac and Cheese recipe does not need to be baked in the oven which saves precious time. Literally, you can have dinner served in 20 minutes or less.
How do I Make it?
First, cook the macaroni noodles according to package directions, in a large pot.
Then, grab a medium sized sauce pan. Melt the butter and add the flour slowly while stirring. Cook for a few minutes while stirring and then add the milk. Continue to cook and stir until it thickens up nicely.
Then add your CHEESE and allow it to melt. I threw in some garlic seasoned salt and pepper as well, but that’s optional.
Once the noodles are cooked and drained, add your delicious, warm cheese sauce.
Mix the cheese sauce in thoroughly with the noodles and…try not to drool. 😉
And now you and your family can all snuggle in for an evening of creamy cheesy mac and cheese. What a great ending to a chilly day.
If you are a pasta lover like myself, you have to try my homemade Garlic Pesto Sauce that goes PERFECTLY over Penne noodles.
You will also want to check out some of my kid-friendly treats!
All of my recipes are designed with “eating clean”, nutrition, ease and FLAVOR in mind. If you would like to see more of my recipes, you can view ALL of my recipes here.
Creamy Mac and Cheese
This delicious creamy mac and cheese is the perfect comfort food. It is quick and easy to make and will satisfy all the tummies that come into contact with it...especially kids!
- 4 cups dried macaroni
- 1/2 stick 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 tsp dry or liquid mustard more if desired
- 1 pound sharp Cheddar grated (not pre-grated cheese), plus more for baking
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
In a large pot, cook the macaroni until still slightly firm. Drain and set aside.
In a medium sauce pan, melt the butter and slowly add in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Be careful not to let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until the sauce thickens, about 8 minutes. Reduce the heat to low.
Add the cheese to the sauce and stir until it is melted. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if you'd like. Taste the sauce and make sure it has the flavor YOU like.
Pour the sauce over the drained, cooked macaroni and stir to combine. Serve immediately while it's smooth and creamy.