Amazing Baked Homemade Macaroni and Cheese Recipe

Is there anything more classic and comforting than homemade macaroni and cheese? While Kraft may have packaged it up and put it in a box, it’s roots stem to back to Southern Italy as early as the 13th century.

Ingredients for this recipe:

• 4 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 4 tablespoons all-purpose flour
• 6 cups whole milk
• 3 cups shredded sharp cheddar
• 3 cups shredded white cheddar
• 3 cups shredded American cheese
• 1 ½ pounds macaroni noodles
• 3 large eggs
• sea salt and fresh cracked pepper

Serves 16

Prep Time: 30 minutes

Bake Time: 20 minutes

Procedures:

1. Preheat the oven to 350°.
2. Add the butter to a large rondeau or Dutch oven pot over medium heat until melted and add in the onions and garlic and cook until lightly browned about 5-7 minutes.
3. Next, stir in the flour until completely combined and add in the milk and bring to a boil over high heat.
4. Once the milk becomes thick, stir in 2 cups each of each cheese, totaling 6 cups of shredded cheese and whisk until smooth.
5. Turn the heat down to low and finish with salt and pepper. Keep warm.
6. In the meantime, boil the noodles in a large pot of boiling salted water for 6-8 minutes or until slightly crunchy or al dente.
7. Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the eggs. Adjust the seasonings with salt and pepper if need be.
8. Transfer the macaroni and cheese to a large casserole dish and sprinkle on the remaining 1 cup each of the shredded cheese totaling 3 cups of cheese.
9. Bake in the oven at 350° for 20 minutes or until the cheese is melted.

Chef Notes:

Make-Ahead: You can make this recipe up to 2 days ahead of time and will need to be reheated before serving. In addition, you can make the recipe without baking, cool it and keep it in the refrigerator for up to 2 days until you are ready to bake and serve it.

How to Reheat: Place your desired amount of macaroni and cheese in a casserole dish and cover with foil and bake at 350° for 10-12 minutes or until hot. Likewise, you can heat on a microwave-safe dish until hot.

How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

While macaroni noodles are the most common noodle, you can absolutely use things like fusilli or farfalle in substitution.

Feel free to swap out the cheeses with your desired favorites.

If you want a looser macaroni and cheese, then please do not use the eggs.

[phyllisshand]

Love the idea of adding eggs for structure.

[fionn]

I not only love The Video but I love you Chef! I remember as a child in the 60's Mrs. Lindstrom next door neighbor she looked like TV Mrs. Harriott and everytime she invited us, kids, over it was always Macaroni and cheese but the tuna added made it so memorable, to this day I have always served it with the tuna.

[lesliefrost]

I would love links to your pot and pasta basket! LOVE your recipes and videos!

[suzannerispens]

One of my favorite side dishes! Billy, you’re the bomb!! 😊

[sokphyblakeman]

I must try to make this Mac& cheese. I never made it this way before. Thanks chef. God bless you!!

[matthewschardt]

@billy do you know if you can pause for a period of time before baking? Like for a party prep it in the morning and bake it in evening?

[robinbarrett]

In a world of pasta, it’s refreshing to hear the word “noodles.” That’s the word I grew up hearing. Excited to try your recipe.

[kadruvareddy]

You are Amazing Chef! I am definitely going to try this. I tried y lo ur hummus it's really great. Yesterday we prepared hummus sandwich it is yummy. Thanks a lot Chef.😀

[dvaccino]

I made this (added truffle oil) and it turned out amazing but it took forever to heat up. I made it one night in advance (didn’t bake it) and then tried to bake it as instructed at 350 for 10–12 minutes but I ended up having to keep it in the oven for almost an hour for it to be fully heated. I’m making it again so just want to know what to do next time? Should I heat it up at a higher temperature? Thank you love your channel!

[hkdiva]

I think you can add toasted breadcrumbs on top for additional texture on 2 dimensions, crunchy and soft; creamy and rough.

[amithsingh]

Great vid Will try this version..

Can add nutmeg.. Gets to another level 😀

[wholenursinglenersway]

You did a wonderful job with this recipe! 🎉🎊

[devon]

Looks amazing. Home made mac&cheese is almost always better! In my family we put thin slices of tomato under the top cheese layer. Adds some colour and a pop of extra flavour.

[janematthews]

Doesn't get much better than that!

[richmango]

Looks great! I will be trying this out later this week!

[GeoffSchellack]

I love your videos! I made your pesto pasta last night and am making Baja fish tacos tonight! Can you tell me where I can buy a mesh stock pot strainer like yours? (or specifically which model yours is) Thank you!

[iluvfood]

Do you have a website with the ingredients and measurements on it for this recipe

[johnkenny]

Hello Billy. I live in Canada and really want to try this recipe. I have a question. What exactly is American cheese. If I search Google it says it is a processed cheese like Kraft Cheese slices or Cheese Whiz or Velveeta. What would you recommend for me to use in this recipe in place of American cheese. TIA

[sigiSLO]

Will bake it in kamado grill because why not 🤤😁

[ltian]

This looks so yummy! Thank you for the clear instructions and demonstration. I will try this recipe :)