Who doesn’t love macaroni and cheese?! For many years, my kids wouldn’t eat a homemade version of macaroni and cheese, preferring the boxed brand over any attempts I made to make it from scratch.
But, as happens with time and exposure, I have finally succeeded in making a version they love.
This recipe uses a standard roux to which I add cheese.
I have doubled this recipe for big parties or to freeze half for later. You can even vary the cheeses for a different flavor.
Note: I often throw in American cheese to the mix because it lends a creaminess that many other cheese don’t offer.
What is your favorite blend of cheeses for homemade macaroni and cheese?
- 1# macaroni
- 2 to 3 ounces of salted pork, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups low fat milk
- 2-3 cups of shredded cheese or more (I used a combination of Gruyere, Swiss, and Cheddar)
- Boil the macaroni according to package directions.
- Quickly cook the salted pork in a small skillet until crispy.
- In the meantime, melt the butter over medium heat in a large, wide saucepan.
- Whisk in the flour and brown for 1 minute (don't burn it!).
- Whisk in the milk until all the butter/flour mixture is dissolved.
- Turn up the heat a bit, and keep whisking until the milk mixture becomes thick.
- Turn off the heat and add the cheese, stirring until it is melted.
- Combine the cheese sauce, the salted pork, and the cooked pasta in a large bowl; transfer to a 9 x 13" baking dish.
- Bake at 350 F for about 20 minutes or until heated through.
It can take 15 to 20 minutes for your roux to thicken, but once it does, it thickens quickly, so turn off the heat.
Nutrition Information:Yield: 8 servings Serving Size: 1
Amount Per Serving: Calories: 533 Total Fat: 40g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 122mg Sodium: 725mg Carbohydrates: 12g Fiber: 0g Sugar: 4g Protein: 30g
Written by: Jill Castle, MS, RDN
Published on: March 3, 2015
Updated on: June 20, 2019