(Closed) Anyone have a good homemade mac&cheese recipe?

posted 5 years ago in Cooking
Post # 3
11696 posts
Sugar Beekeeper
  • Wedding: May 2014

@regit45:  I do I do! I just have to find it!  PM me (so i remember) and I’ll post it to you when I get home tonight!

Post # 5
6530 posts
Bee Keeper
  • Wedding: September 2013

@regit45:  this recipe is for 1lb of macaroni

I used about 1 1/2 cup of milk

Then i use american cheese (sliced) a little more than 1/2 lb

(You can mix up the cheese you use, you can use fontina, cheddar, etc-the more cheeses you mix the better it tastes)

Put the milk in a sauce pan, let it heat up, LOW FLAME very important!

Start adding your cheeses to the milk, and then add your spices,

I like to add salt, pepper, a pinch of adobo, I add garlic powder also

Pour this onto your boiled pasta and its super creamy! Yummm I just made some this past weekend


Post # 6
1348 posts
Bumble bee
  • Wedding: October 2013

I typically make a cheese roux with milk, flour, assorted cheeses (usually cheddar and american) and mustard. 

It sounded crazy to me at first but the mustard really puts mine over the edge. 


That is pretty much the recipe that I go by! My Dh goes crazy every time I make homemade mac n cheese

Post # 7
435 posts
Helper bee
  • Wedding: November 2013

I don’t have a whole recipe but I do have a (pinterest) tip. Boil your noodles in the milk that you use to make your sauce. It makes it extra creamy! 

Post # 8
7649 posts
Bumble Beekeeper
  • Wedding: July 2012

Commenting to follow…huge mac and cheese gal, but I need to find a good recipe sans Velveeta. I hate Velveeta.

Post # 10
1348 posts
Bumble bee
  • Wedding: October 2013

@megz06:  If you see a recipe that has velveeta in it, I would say try a different cheese and go for it anyway. 

I know one time I made pepper jack mac and cheese! It just depends on what kind of cheeses you like! 

Post # 11
3081 posts
Sugar bee
  • Wedding: August 2012

Commenting to follow. Some of these look amazing. I’ve tried a few homemade recipes (and am always astounded at how much cheese goes in!) that I liked, but haven’t found “the one” yet. 

Post # 13
2655 posts
Sugar bee
  • Wedding: March 2013

@regit45:  thanks so much for this thread. I’ve been dreaming of mac and cheese since getting pregnant but it’s not really a common dish here so haven’t a clue how to about it!!

Post # 14
3230 posts
Sugar bee

My husband’s recipe is always a hit:

Shopping list: one thing of macaroni, 1 block of sharp aged WHITE cheddar (milk is not yellow), 1 block swiss or gruyere (the latter is preferable), milk, panko bread crumbs (better in every way to “italian”), salt, FRESH ground pepper, butter.

Preparation: grate the cheeses mix them together to ensure even distribution. alternate layers of macaroni and cheese, salting and peppering after every layer of cheese, put into a casserole dish. Start with a macaroni layer, end with a cheese layer. Pour in milk, a decent amount but don’t fill up the dish. 1-1.5 cups. Then coat the top with bread crumbs, dot with butter, salt and pepper and pop that sucker in a preheated 350 degree oven. Cook until golden brown and delicious on top ~1 hour. Enjoy.


He’s a food snob and goes out of his way to not use yellow cheese.


Post # 15
8446 posts
Bumble Beekeeper
  • Wedding: April 2013

I don’t measure when I cook, so I don’t have an exact recipe.  However, when I make mac n cheese I simply start by making a bechamel (use hot milk) then add my favorite cheeses, a little garlic powder and paprika.  Fontina or havarti with smoked gouda is usually our fave.  I’ll undercook the pasta by about 1 min, mix with the cheese sauce and put it into a buttered casserole dish, then top with panko and parmesean and bake for about 15-20 mins.

Post # 16
526 posts
Busy bee
  • Wedding: May 2013

I make a mean LOBSTER mac&cheese! It’s especially great when the lobsters go on sale in the late summer months up here in New England. 

Get at least 3 lobsters steamed at the grocery store so you don’t have to worry about that step at home. Crack them all open and take the meat out from the tail and claws. Save the bodies for a soup stock.

Make a roux in a large oven safe (no plastic) saucepan. Once fully combined add a mixture of shredded gruyere and swiss cheeses, a sprinkle of paprika, garlic powder, and mustard powder, salt and pepper to taste. 

Meanwhile, boil elbow mac in salted water. 

Add the lobster chunks to the cheesey roux, stir, then add the cooked mac. 

Top with a panko and cheese mixture and pop in the oven to bubble and brown. 

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