Good news, Macsurance now covers our mac n’ cheese recipe too! We do, however, require that you have Macsurance before attempting this recipe. Don’t get caught without it!
Alright enough with the legal shenanigans. Today’s recipe by far is our most labor intensive and longest to make. That’s why we called it Sunday Night Mac n’ Cheese because you should attempt to make this on a Sunday night. Let’s just say that if Easy Mac had a big mean older brother, this recipe would be it.
But no need to fear, we are here to walk you through this delicious recipe step by step! The good news is that it can all be done in one pot (and baking dish if you choose the alternate version). And wait there’s more! This recipe can feed one person for about 4 dinners/lunches (it keeps and reheats very well) or 2 people for about 2 more meals. If you don’t want to make that much, you can easily divide the recipe in half…but this mac n’ cheese will still be 100% yummy.
Mac n’ Cheese
You might as well throw out all those Kraft boxes…once you try this, you may never go back to boxed again.
- Servings – 6 to 8
- Prep time – 60 minutes
- Bake time – 30 minutes
- 1 pound macaroni noodles
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded pizza blend cheese (1 cup mozzarella, 1 cup provolone)
- 4 cups milk
- 1 stick unsalted butter
- 8 ounces cream cheese (1 package)
- 1/4 cup flour
- 2 tablespoons Dijon mustard
- 2 tablespoons hot sauce
- 1/4 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 cup bread crumbs (for alternative version)
1. Boil your macaroni noodles. Follow our pasta guidelines.
2. Drain the noodles when they are finished and set aside.
3. In the same pot you boiled the noodles in, melt the butter on low heat.
4. Once butter is melted, slowly incorporate the flour. Add a little bit, stir. Repeat this about 4 times until your roux is finished and has an even consistency.
5. Pour in milk and bring heat up to medium-high heat. Continue to stir for another 5 to 7 minutes. We’re not trying to boil the milk, just get it warm enough to melt the cream cheese.
6. Cut cream cheese into small pieces and add to the milk mixture. Stir until the cream cheese is reduced to very small bits, the important part is that there aren’t large chunks any more.
7. Stir in the Dijon mustard, hot sauce, paprika, seasoned salt, garlic powder, salt and pepper into the sauce.
8. Turn off the heat and add the noodles back to the pot and stir to get all the noodles covered in the sauce. WARNING: trying to add it all in at once will create a big mess. Add in a little bit at a time.
9. Adding one cup at a time, mix in the cheese. You will immediately notice the mac n’ cheese will thicken and become harder to stir.
You can serve the mac n’ cheese as is or you can continue with the following steps as the alternative version:
10. Preheat your oven to 350º F.
11. In a 9×13 inch baking pan (no smaller, this holds the exact amount) pour in your mac n’ cheese.
12. Sprinkle and evenly coat the top with bread crumbs.
13. Put the dish in the oven and bake for 30 minutes.
14. Serve and Enjoy!
P.S. – Do you remember this Kraft Mac and Cheese commercial? We do.
P.P.S. – Now we feel old.