This delicious, made-from-scratch traditional macaroni and cheese recipe is ready in three simple steps and 20 minutes!
Dinner time rolled around and I was rushing to come up with something to make. It was 7:30 or so and our stomachs were growling.I had meant to go grocery shopping the day before but with so many things going on I didn’t have time to. Finally after analyzing the contents of our refrigerator, freezer, pantry and cabinets, I realized the only thing I felt like making was some sort of pasta dish.
I grabbed my recipe binder and flipped to this macaroni and cheese recipe. I was pleasantly surprised and a little relieved to see that it would only take 20 minutes to make and that I had everything it called for. Of course I always like to change things up, so some of the additions I made include the ground mustard and the ham.
We served this Traditional Macaroni and Cheese with BLT sandwiches, but I’m sure it would go great with just about anything!
Classic Macaroni and Cheese Recipe
Creamy and rich with a buttery cheddar sauce from the first forkful, this Classic Macaroni and Cheese Recipe wraps each noodle in a velvety blend of real cheese, butter, and cream.
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Servings: 4 servings
Calories: 527kcal
Ingredients
- 2 1/2 cups noodles - (cavatappi, fusilli, shells, elbow macaroni)
- 2 Tbsp unsalted butter
- 2 cups cheddar cheese - grated
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 Tbsp cornstarch
- 1/8 tsp ground mustard
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/4 cup ham - thick cup, chopped (optional)
Instructions
- In a large pot, bring 2 quarts of water to a boil. Cook the pasta according to the package directions until al dente (cut the cooking time about 1 minute short). Turn off the heat, remove from the stovetop, drain the water, and return the noodles to the pot. Set aside.
- To make the cheese sauce, melt the butter in a small pot over medium heat. Slowly pour in the milk and cream, then whisk to combine. Allow the mixture to come to a simmer. Stir in the mustard, pepper, salt, and ham. Meanwhile, grate the cheese and toss it with the cornstarch.
- Reduce the heat to medium-low. Begin sprinkling in the cheese and whisk until smooth. Pour in the pasta and toss to coat evenly.
NOTES
STORE leftover Old Fashioned Macaroni and Cheese in an airtight container in the refrigerator for up to 4 days. To FREEZE, let it cool completely, then transfer to a freezer-safe container or bag and freeze for up to 2 months.
When REHEATING from the fridge, add a splash of milk before microwaving or warming on the stovetop to bring back the creaminess. For frozen portions, thaw overnight in the refrigerator and reheat the same way. Avoid overcooking when reheating to keep the texture smooth.
Nutrition
Serving: 1serving | Calories: 527kcal | Carbohydrates: 34g | Protein: 22g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 643mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 0.1mg | Calcium: 477mg | Iron: 1mg
Adapted from Simply Recipes- Simple Macaroni and Cheese
This was delicious and I left out the ham.
it was SO DELICIOUS!
I’m happy to hear that! Thanks again for trying it! Love your blog by the way!
yummmmmmmmmmmmm! will be making this SOON. 🙂
Your photo looks AMAZING!
freaky… we had BLT’s last night for dinner too! This mac and cheese looks perfect.