This Classic Homemade Creamy Baked Macaroni and Cheese is a family’s favorite. Every now and then, we make this creamy baked macaroni and cheese. Sure enough, everybody likes it even those who are on a diet.
Who doesn’t like the good old, classic homemade creamy baked mac and cheese?
Every now and then, my wife pulls out a family recipe and creates this dish from scratch (minus the elbow macaroni, which is store bought). The smell of mac and cheese alone is to die for. It’s creaminess is sure to make you want to eat more and more until it is all gone.
It is a family’s favorite. When my wife makes it, you bet that it only takes a few minutes until this creamy baked mac and cheese is gone.
Over the years, I have had the opportunity to try a ton of mac and cheese dishes. Some are great and some are ok. I put this family’s recipe in the great category. What I really like about this is not just the creaminess but also the balance in flavor. The taste of the cheese is not overpowering like many of those mac and cheese dishes out there.
So without further ado, here is the Classic Homemade Creamy Baked Mac and Cheese recipe.
Preheat oven to 350 degrees F.
Bring a pot of water to a boil. Add salt and macaroni. Cook for 5 minutes or until the macaroni is half cooked. Don’t fully cook the macaroni as it will be cooked in the oven as well. Drain and set aside.
In another pot, pour the milk and heavy cream. Bring the mixture to a warm. Set aside.
In a bowl, mix half cooked macaroni and butter. Pour in the milk and cream mixture.
On a baking dish, add 1/3 of the macaroni at a time and layer it with cheese, salt, and pepper. Repeat the process until all macaroni is transferred to the dish.
Cover the macaroni and cheese with a tinfoil. Bake for 1 hour. Remove foil and bake for additional 10 minutes or until the macaroni is golden brown on top.
- 1 lb elbow macaroni
- 2 tbsp unsalted butter
- 1 lb white cheddar (shredded)
- Salt and ground black pepper to taste
- 1½ cups milk
- 1½ heavy cream
- Preheat oven to 350 degrees F.
- Bring a pot of water to a boil. Add salt and macaroni. Cook for 5 minutes or until the macaroni is half cooked.
- In another pot, pour the milk and heavy cream. Bring the mixture to a warm. Set aside.
- In a bowl, mix half cooked macaroni and butter. Pour in the milk and cream mixture.
- On a baking dish, add ⅓ of the macaroni at a time and layer it with cheese, salt, and pepper. Repeat the process until all macaroni is transferred to the dish.
- Cover the macaroni and cheese with a tinfoil. Bake for 1 hour. Remove foil and bake for additional 10 minutes or until the macaroni is golden brown on top.
