How could creamy, cheesy pasta, usually finished with breadcrumbs on top, not be amazing? This recipe is the food memory I have with some added lusciousness and a little more flavor. We didn’t have homemade macaroni and cheese often either, but when we did, it was great. Cook for 45 seconds and then slowly whisk in your milk until it begins to thicken.

I assume she didn’t see the draw, and as a kid, I didn’t know if I was missing out or not. In the same saucepan, melt your butter over medium heat and add your flour. Instead, Mom was a frugal grocery shopper and didn’t purchase foods that were not necessary. 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2) 1 cup freshly shredded mozzarella cheese, or more other cheese of choice (Note 2) 3/4 tsp salt Seasonings (optional): 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp mustard powder Instructions Pasta: Cook pasta: Bring a large pot of water to the boil. In our family, we never had boxed macaroni & cheese. I find that most food memories come from times derived while growing up. Cook the pasta according to the package directions. And I’ll admit it: the box has its place. Coat a 3- or 4-quart baking dish with olive oil or cooking spray (I used a 3-quart baking dish). I know there will always be boxed macaroni & cheese and those who love it. And while baked macaroni & cheese is usually for adults, kids will love this too! A super flavorful baked macaroni & cheese recipe. This recipe for homemade macaroni & cheese is definitely not the same as the one from a box. It’s so much better! With a creamy texture and four different types of cheese, this is a simple and straightforward dish.

Baked mac and cheese roux recipe