Comfort food is needed for the first full day of winter. 

I have been making this macaroni and cheese for my family forever and I am not allowed to change the recipe. It’s all about the ratio of cheese to macaroni for this rich mac-and-cheese. 

Tips for the Best Homemade Mac and Cheese

• I prefer to shred the cheese for the best results. It melts much better than the pre-shredded cheese. 
• This  recipe starts with a roux, which is super important to getting the creamiest cheese sauce. 
• To ensure a smooth sauce, the liquid (milk or stock) must be cold. 
• Undercook the pasta as it will finish cooking in the sauce. 

Macaroni and cheese is one of those comfort food dishes that’s enjoyed by everyone that I know.

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Homemade Macaroni and Cheese

Course Side Dish

Ingredients

• 8 ounces elbow macaroni, uncooked
• ¼ cup butter
• 2 tbsp olive oil
• ½ cup onion, chopped
• 3 tbsp all-purpose flour
• 3 cups milk
• 3 cups sharp cheddar cheese, shredded
• 1 tsp mustard powder
• 1 tsp kosher salt
• 1 tsp white pepper, ground

Instructions

• Cook macaroni in a large pot of boiling water for 8 minutes. Drain and set aside.
• 
In a large saucepan, melt butter and olive oil over medium heat.
• Sautée onions until translucent.
• Stir in flour, mix well and cook for 2 minutes to make a roux.
• Slowly add milk to roux, stirring constantly.
• Stir in cheese and cook over low heat until cheese is melted and the sauce is smooth and thick.
• Add macaroni to the cheese sauce and stir well.
• You can either serve it now or place the mixture in large casserole dish, sprinkle with panko breadcrumbs and bake at 350°F for 15 minutes.