I realize the Internet has no shortage of macaroni and cheese recipes, but well, mine is the best! Well at least according my family. Who can be decidedly picky and unafraid to speak honestly. I know it’s a tall claim. But I have been making this mac and cheese for years, and for at least the last decade, without a recipe. Just by eye ball. I have made my macaroni and cheese hundreds of times and somehow it is still my number one comfort food. Or play date lunch go to. And I think that says something. That it is worth sharing, for no other reason than for my kids to have a version to consult when making their mom’s homemade Mac and Cheese.

So, the last time I made macaroni and cheese I broke out the measuring spoons and cups and took note of my measurements instead of eyeballing.

This Mom’s Homemade Mac and Cheese

This is a basic stove top macaroni and cheese with no special ingredients. The cheese can be switched, but a strong cheddar is my favourite. The cream cheese, paprika and ground mustard are not to be skipped as they are what give the dish it’s distinct ‘cheesy’ taste.

I generally use 1% or 2% milk as it’s what is usually on hand. However full fat milk or even a mixture of half and half and milk are even more delicious. The cream cheese can be increased to 3 ounces if desired as well. And the addition of more cheese has been scientifically proven to help with a bad day.

This recipe also doubles beautifully. Leftovers can be stored covered in the fridge. Though I never find macaroni and cheese as good the next day, nobody else seems to mind. The kids happily warm it up in the microwave and take it for school lunch in a thermos.

This recipe makes enough for a family of four who have never seriously considered small portions of mac and cheese.

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This Mom’s Homemade Mac and Cheese

This Mom's terrifc and quick recipe for stove top macaroni and cheese.

Course Main Course

Cuisine American

Keyword cheese, mac and cheese, macaroni

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Laura Crawford

Ingredients

• 3 Cups Dried Macaroni Noodles or any small noodle of your preference
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 3/4 – 2 Cups Milk
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Pepper or more to taste
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Dried Mustard
• 2 Ounces 1/4 of a 250g brick Cream Cheese
• 2 Cups Aged Cheddar Cheese Grated

Instructions

1. Bring a large pot of salted water to a boil and add pasta to cook.
2. In a large sauce pan melt butter over medium heat and then add flour.
3. Using a whisk stir flour and butter together and cook for 1 – 2 minutes.
4. Add the milk a little at a time (a couple tablespoons) and whisk until completely incorporated before adding more. If you add too much liquid at once, you will get lumps, so take your time until all the milk has been added.
5. Whisk in the salt, pepper, paprika and dried mustard.
6. Continue whisking or stiring until the mixture thickens and come to a boil.
7. Then cut the cream cheese into smaller pieces and add to the mixture. Whisk until melted and incorporated.
8. Turn off the heat and whisk in the grated cheddar. Stir until fully melted.
9. Check seasonings.
10. Drain the pasta and add to the sauce and stir to completely coat the noodles with sauce.
11. Serve warm.

I personally find my perfect comfort food combo to be this Mac and Cheese followed by Molten Lava Cakes.

Need even more comfort foods?! then check out my Pulled Pork or my mother-in-law’s Cream of Potato Soup.