Homemade mac and cheese is another one of those staples around the holiday dinner table growing up. In fact, when it comes to mac and cheese, the only way to go is homemade. We never had box mixes as a kid. It was always the real deal. This is exactly how my family makes it. My mom and her side of the family are excellent in the kitchen and thankfully I’ve picked up a few tips and tricks from them. Even though my Panko Crusted Macaroni and Cheese is phenomenal, it didn’t remind me of my family. So. I went to work at re-creating our family favorite side dish. Because my parents were out of town, I was simply left to wing it on my own. I must say it turned out every bit as wonderful as I’d hoped for. If’ you’ve never had homemade mac and cheese you are missing out. You’ve got to get this on your menu to try!
The best part about this recipe is technically there are only five ingredients (if you don’t count salt and pepper). You only need a few basic essentials like your favorite spatula, cheese grater, strainer or collander and glass bakeware. Then in no time flat you can whip together this tasty side dish that is ready in less than an hour. It’s perfect around the holidays but just as fantastic anytime of the year! While we generally only enjoy for special occasions the next time you want to pull out that box – think again. I promise you won’t be sorry. Not only that, your family will rave and beg for more. Even better? The leftovers are *almost* better than enjoying this fresh out of the oven if you can believe it. Ditch the microwave however. For best reheating I highly recommend in the oven!
Homemade Mac and Cheese
- 2 c. uncooked 4 c. cooked macaroni
- 1 c. heavy cream
- 1 c. milk
- 4-6 c. shredded cheese
- 1-2 tsp. salt
- 1 tsp. pepper
- 2 eggs lightly scrambled
- Preheat oven to 350. Boil macaroni noodles according to package directions. Rinse; set aside until cooled.
- In a large bowl mix together all ingredients until well combined. Spoon in to 9x13 baking dish.
- Bake for 30-45 minutes until brown and bubbly. The longer the better, when the cheese gets a little crusty it's perfect!
[My 2 Cents]
This may sound strange, but the size of your cheese shreds will affect the consistency you end up with for your mac and cheese. Hear me out. If you use a cheese grater or a food processor with the grating attachment and a hunk of cheese you will get large shreds. That is what my preference is for this recipe. You can however use finely shredded, but it will give you a much creamier consistency. Both are fantastic, but just a heads up depending on what your end goal is!
Not many things taste great as leftovers. This on the other hand tastes AWESOME as leftovers. My recommendation is to re-heat it in the oven rather than the microwave (if you've got time). You'll thank me later!