My daughter’s all-time favorite dinner is macaroni and cheese. She’ll happily accept it any which way, whether it’s made on the stovetop, baked, or from a box (she’s an equal opportunist). I’m a bit more discerning when it comes to mac & cheese. No shade to boxed (I’ve been known to house a box of Annie’s shells and white cheddar when the craving hits), but I prefer mine made with béchamel sauce and baked in the oven until creamy. I’ve tried almost every baked macaroni and cheese recipe out there, and they’ve all been misses in my book. That was until a couple years ago when I dished up Patty’s Homemade Mac and Cheese at my first hosted Thanksgiving dinner. The noodles were extra-cheesy, perfectly creamy, and made enough for everyone to help themselves to seconds. It was an immediate hit and has since landed a coveted spot on my Thanksgiving must-make list. Best of all: My daughter and guests rave about it every single time.
What Makes Homemade Mac and Cheese So Good
- It’s not gritty like other mac and cheese recipes! Unlike other recipes that call for extra-sharp cheddar, Patty calls for medium cheddar, which has more moisture so it melts more easily and results in a creamier texture.
- It’s extra cheesy. The recipe calls for adding a layer of shredded cheese between all the noodles to make it even more delicious.
How to Make Homemade Mac and Cheese
- Boil the noodles. Get a pot of water on to boil your elbow macaroni, draining the noodles once they’re al dente (they’ll continue to cook in the oven).
- Make the béchamel. Cook flour in melted butter until golden. Whisk in whole milk or half-and-half (your choice) and simmer until sauce is nice and thick. Whisk in cheese until melted, then stir in macaroni.
- Transfer to your baking dish. Add half of the mac & cheese, sprinkle on a layer of cheese, then top with remaining. Add a dash of paprika over the top if you like.
- Bake until bubbling. Bake mac & cheese until cheese on top is melted and golden brown in spots.
If You’re Making Homemade Mac and Cheese, a Few Tips
- Try a stovetop version. If you’d rather not bake it, you can dish this mac & cheese straight from the pot. Just mix in all the cheese before serving.
- Prep it ahead for Thanksgiving. Every year, I’ll assemble the mac and cheese the day before, then stash it in the fridge. The day of, I’ll bake it covered, straight from the fridge, and then uncover and continue baking until the top is golden brown.