Homemade Macaroni and Cheese is a creamy side dish that tastes amazing thanks to three surprise ingredients.
DISCLAIMER (NOT SPONSORED). I have not been paid to endorse pictured products. Delighted to share my favorite ingredients.
I’ve made mac ‘n cheese with whole milk, 2% milk, and heavy whipping cream (yeah). The taste was okay.
However, after I began using three “surprise” ingredients, my Homemade Macaroni and Cheese tastes AMAZING!
AL DENTE ELBOW MACARONI
First, the elbow macaroni is boiled salted water until al dente (firm).
Overcooked, mushy macaroni will cause an unpleasant taste and texture. Avoid.
Al dente elbow macaroni seasoned with salt and coarse ground black pepper. Garlic powder is optional.
USE SLICED OR SHREDDED CHEESE
Slicing a block of cheddar cheese is faster than shredding in my opinion.
This is a matter of personal preference. Shred if that’s what you prefer.
THREE SURPRISE INGREDIENTS
Several years ago, I was sitting in my car in the parking lot of my mega church. I was feeling very blessed after a phenomenal church service so I didn’t mind waiting for the thick traffic to subside.
Next to my car, a friendly sister was also waiting.
We rolled down our windows and began talking about what we were having for Sunday dinner.
We talked about our mutual love for mac ‘n cheese. She suggested I try buttermilk instead of whole milk. That ANGEL was right on!!
Never seen the dear sister before and haven’t seen her since that enlightening conversation.
I did try cultured buttermilk instead of my usual whole milk. I was hooked and have not used whole milk since.
Since I love to experiment, I tried a combination of sour cream, cultured buttermilk and fat free buttermilk.
All three combined make a great tasting creamy cheese sauce. Feeling blessed to have discovered another way to make great tasting mac ‘n cheese… and to share it with you. Must try at least once!
My Homemade Macaroni and Three Cheeses recipe calls for cultured buttermilk only. Must try at least once because it’s also very good.
I also use a beaten egg as a thickener instead of flour. Tastes MUCH better in my opinion.
I’ve heard many famous chefs say egg doesn’t belong in macaroni and cheese.
This self-taught cook totally disagrees. Never had formal training and proud of it.
I was born and raised in the south where most southerners add an egg to their mac and cheese. Tastes FABULOUS!
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions, cooking times, ingredients omitted, favorite substitutions, and creative twists.
The notes will be helpful the next time you make this recipe.