Sometimes, you need some comfort food to get you through the week and this homemade macaroni and cheese recipe is just that. In less than 30 minutes, you can be sitting down with this creamy, dreamy macaroni and cheese. This recipe has been passed down from my Mom’s side of the family and I have fond memories of her making this for me.
I wish I had pictures of the step-by-step for this recipe, but I was also wrangling Charlie at the time. Yes, you can make this while wrestling a two year old! I like to serve this with French green beans or a roasted vegetable.
- 1lb of Elbow Macaroni
- 3 tbsp of flour
- 3 tablespoons of butter
- 3 cups of whole milk slightly warmed up
- 1/2 lb of white sharp cheddar shredded
- 1/4 lb of fontina cheese shredded - dash of sea salt
- cracked black pepper
- pinch of nutmeg (optional)
In a large pot, cook the macaroni. Make sure to cook it al dente' because it will cook a little more when you add it to the cheese sauce. Drain the pasta in a colander and set aside.
Meanwhile, start making your rue in a separate large pot. Melt the butter over medium heat and then turn the heat down to low. Slowly whisk in the flour a little at a time and continue to whisk until the flour is completely mixed in. Next, slowly pour in the milk a little at a time over medium to low heat. Whisk constantly until the sauce becomes slightly thick. Turn the heat to low and add in the shredded cheese a little at a time and continue to whisk constantly. It should start to become thicker. When the cheese is completely melted, stir in your salt, pepper and nutmeg (if using). Next, add in the macaroni. You may need to turn the heat up slightly to warm up the sauce/pasta. After the macaroni is mixed in, turn off the heat and serve right away. If you have any pasta left over, I reheat slowly over the stove and add a little milk to it. Enjoy!