THE BEST Homemade Mac & Cheese


I can’t even tell you how many times I’ve tried to make homemade macaroni and cheese and failed. All the good recipes usually have processed cheese in them, anyway, and that means it’s not really homemade. Me and my family had always preferred the Kraft macaroni and cheese to homemade mac and cheese. Today I was really in the mood for homemade mac and cheese (which is very rare). I decided to try out yet another recipe… hoping that maybe… just maybe… this one would turn out. Miraculously, It did! I LOVED it! It was just the perfect blend of seasonings and sauces! Soooooo yummy 🙂

For the mac and cheese (makes 1 serving):

  • 3 tablespoons uncooked macaroni
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. onion powder
  • 1/2 cup milk
  • A handful (about 1/3 cup) shredded cheddar (or whatever kind) cheese
  • 1/8 tsp. ground mustard
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • 1 tsp. breadcrumbs
  • additional cheese for top

Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish. Fill a small saucepan with water, and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well, and reserve. In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder, and milk; whisk until smooth. Cook, stirring, for 2 minutes. Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce, and hot sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese. Bake for about 5 minutes. Enjoy!


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