First, choose the right cheese for a creamy, velvety sauce. There are two key elements that make a really GREAT mac and cheese. Just keep in mind that you don’t want to add too many mix-ins, otherwise your mac and cheese will bubble over in the oven.Ģ Tips for Making The Best Mac and Cheese Diced ham, peas, and carrots would all be good additions. white pepper-I prefer ground white pepper instead of traditional black pepper in this dish to avoid the dark flakes but still get that peppery flavorįeel free to load up your homemade mac and cheese as much as you’d like.Avoid using long, thin pastas like spaghetti since they can’t hold up to the creamy cheese sauce elbow macaroni-any short, sturdy pasta will work.I wouldn’t choose a milk with less fat than that though since the milk fat adds lots of flavor and moisture to the homemade mac and cheese. whole milk-If you don’t have whole milk on hand, you can get away with using 2% instead.dry mustard-this delivers just the right amount of heat to this sauce.Here’s what you need to make this baked mac and cheese: Just don’t skip any of these ingredients, because this creamy baked mac and cheese needs all of them to turn out perfectly. The ingredients for this baked mac and cheese features the usual suspects, plus two that you don’t always see in mac and cheese- dry mustard and dried breadcrumbs. GET THE THANKSGIVING PREP GUIDE: Get your FREE Thanksgiving plan, timeline, recipe and menu inspiration, plus all the tips & tricks you need to pull off the best Thanksgiving yet. And it’s my go-to anytime I get that cheesy, carby craving. THIS recipe for baked mac and cheese, with it’s incredibly silky, cheesy sauce, is the best classic yet. This easy baked mac and cheese recipe, affirmed by all of the “mmm-this-is-so-unbelievable,” “can-I-have-more-please” comments. Both are super creamy, and thus, perfect for mac and cheese. And that friend would be Arla Dofino, the Wisconsin cheese company that makes the best gouda and havarti I’ve had. Let me first say this is a recipe borrowed from a friend.

But I was missing that basic, homey, comfort food classic of a good old-fashioned baked mac and cheese. And over the years, I’ve made many versions for my blog, including this Instant Pot mac and cheese, this one with lobster, another with gobs of cheese and bacon, and yet another loaded with veggies and such, and I’ve deemed each of them a wonder in their own right. There are several mac and cheese recipes on the giant abyss that is the Internet. There are several basic, classic, everyone-loves-them-because-even-when-we-shouldn’t-we-still-crave-them recipes I am driven to master. This baked mac and cheese features a dreamy combination of creamy gouda and havarti cheese for a silky, cheesy homemade mac and cheese sauce that tastes SO MUCH BETTER than the boxed kind.

How dark of a roux for mac and cheese