You may need to add a splash of milk to thin out the mac and cheese sauce and prevent the pasta from drying out. If you wind up with leftovers of this homemade mac and cheese, I recommend reheating them in a saucepan over low heat. Here we go with cheddar, mozzarella and cream cheese. Use a blend of cheeses for a nice combination of flavor. What’s the Best Cheese for Mac and Cheese?
Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Returning pan to warm heat as needed to melt fully. Melt in cheddar: Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt. Melt in cream cheese: Reduce heat to low add in cream cheese and whisk until melted. Increase heat slightly, then bring mixture to a low boil whisking constantly. Make the mac and cheese sauce: While whisking slowly pour in milk, add in mustard and garlic powder. Make a roux: while pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly. Drain pasta and reserve 1/2 cup pasta water. Cook pasta: bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Here’s what you’ll need to make the silky smooth mac and cheese sauce and pasta: Homemade Mac and Cheese IngredientsĪs promised, this stovetop mac and cheese recipe is super simple to make.
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