Homestyle Mac & Cheese
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Craving a comforting bowl of mac and cheese? You’re in for a treat with this homestyle recipe! Ready in just 35 minutes, this cheesy dish will have you coming back for seconds. The secret to its creamy goodness lies in the mix of cheddar and Gruyere cheeses, creating a rich and flavorful sauce that coats every bite.
This classic recipe is easy to make and sure to please kids and adults alike. With simple ingredients and clear steps, you’ll be serving up a hot, bubbly pan of mac and cheese in no time. Get ready to dig into this crowd-pleasing favorite that’s perfect for family dinners or potlucks.
Exact Ingredients List
Here’s what you’ll need to make this yummy homestyle mac and cheese:
- 1 lb dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups shredded medium cheddar cheese
- 2 cups shredded Gruyere cheese
- 1/2 Tbsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika (smoked paprika works great!)
Make sure to shred the cheeses yourself for the best melting. Divide the shredded cheese into 3 piles:
- 3 cups for the sauce
- 1 1/2 cups for the inner layer
- 1 1/2 cups for the topping
This recipe serves 8 and takes about 35 minutes total. The creamy, cheesy goodness is worth the effort!
Instructions
Preheat your oven to 325°F (165°C) and grease a 9×13-inch baking dish. Set it aside for now.
Boil a large pot of salted water. Add the pasta and cook it for 1 minute less than the package says. Drain and add a bit of olive oil to stop it from sticking.
While the water heats up, shred and mix the cheeses. Split them into 3 piles: 3 cups for sauce, 1½ cups for the middle, and 1½ cups for topping.
Melt the butter in a big pan over medium heat. Add flour and whisk for 1 minute. It will look like wet sand.
Slowly pour in 2 cups of half and half, whisking all the time. Then add the rest of the half and half and milk. Keep whisking until it’s smooth.
Heat this mix, whisking often, until it’s very thick. It should be like thin condensed soup.
Take the pan off the heat. Add spices and 1½ cups of cheese. Stir until melted. Add another 1½ cups of cheese and stir until smooth.
Mix the cheese sauce with the pasta in a big bowl. Pour half into your baking dish. Top with 1½ cups of cheese, then add the rest of the pasta mix.
Sprinkle the last 1½ cups of cheese on top. Bake for 15 minutes until bubbly and golden brown.
Possible Substitutes List
Want to switch things up? Here are some tasty alternatives for your mac and cheese:
Pasta:
- Penne
- Rotini
- Shells
- Cavatappi
These shapes hold sauce well and add fun texture.
Cheeses:
- Sharp cheddar for extra flavor
- Gouda for a smoky taste
- Fontina for creaminess
- Monterey Jack for mildness
Mix and match to create your perfect blend!
Milk:
- 2% milk for a lighter option
- Heavy cream for extra richness
- Non-dairy milk like almond or oat (adjust thickness as needed)
Toppings:
- Breadcrumbs for crunch
- Bacon bits for savory flavor
- Diced tomatoes for freshness
- Green onions for a mild kick
Remember to shred your own cheese for the best melt. Pre-shredded cheese often has additives that affect texture.
Try these swaps to make the recipe your own. You might discover a new favorite combination!
How To Make It Diabetes-Friendly
To make this mac and cheese more diabetes-friendly, you can try these simple swaps:
Use whole wheat pasta instead of regular elbow macaroni. This adds fiber and slows down carb absorption.
Replace half the cheese with low-fat versions. Try reduced-fat cheddar and part-skim mozzarella.
Swap the whole milk for unsweetened almond milk. This cuts down on carbs and calories.
Use Greek yogurt instead of half and half. It adds protein and reduces fat.
Add veggies like broccoli or cauliflower to boost nutrients and fiber.
Here’s a quick comparison:
| Original | Diabetes-Friendly |
|---|---|
| White pasta | Whole wheat pasta |
| Full-fat cheese | Low-fat cheese |
| Whole milk | Almond milk |
| Half and half | Greek yogurt |
These changes can help lower the carb and calorie count. You’ll still get that creamy, cheesy taste you love!
Remember to watch your portion sizes too. A smaller serving goes a long way in managing blood sugar.
Tips, Tricks & Storing
Shred your own cheese for the best results. Pre-shredded cheese has anti-caking agents that can make your sauce grainy.
Cook your pasta just shy of al dente. It will keep cooking in the oven, so slightly undercooking prevents mushy mac and cheese.
For extra flavor, try adding a pinch of nutmeg or a dash of hot sauce to the cheese sauce.
Make it ahead: Prepare the dish up to the point of baking, cover, and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes before baking.
To store leftovers, cool completely and keep in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until hot throughout.
Freeze individual portions for quick meals later. Thaw overnight in the fridge before reheating.
For a crispy top, broil for 2-3 minutes at the end of baking. Keep a close eye to avoid burning.
Try different cheese combos like sharp cheddar and fontina, or add some crumbled bacon for extra flavor.
