Homemade Macaroni and Cheese

Homemade Macaroni and Cheese is a great tasting, creamy and cheesy side dish.

Easy to make with a few simple ingredients (two may surprise you).   

Pairs well with Smoky Collard Greens.

 

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EDITOR’S NOTE (November 12, 2022):  Published this recipe for the first time on August 17, 2021.  Today, I revised recipe and updated instructions.  Original recipe called for 1-1/2 cups fat free buttermilk and 3 tablespoons of cultured whole buttermilk.   

Worked on the recipe again.  It tasted good and that’s why I changed to 1-1/3 cups cultured whole buttermilk.  Made fat free buttermilk a substitute for individuals who prefer it. 

DISCLAIMER (NOT SPONSORED):   I have not been paid to endorse pictured products.  Delighted to share the ingredients I purchased and used to make this delicious recipe.  All comments are my own. 

 

ELBOW MACARONI

Boil elbow macaroni in salted water until al dente (firm). 

Watch closely to avoid overcooking. 

Avoid mushy elbow macaroni.  Causes an unpleasant taste and texture.

 

SEASONINGS

Al dente elbow macaroni seasoned with salt and coarse ground black pepper. 

Although garlic powder and onion powder add great flavor, both are optional ingredients.  Good news for individuals who cannot tolerate them for whatever reason.  

 

                   

 

THE CHEESE

This recipe calls for medium cheddar cheese and Monterey Jack Cheese.

I purchased block of cheese because the taste is better than shredded cheese in a package. 

Slice blocks into thin pieces.  Faster than shredding in my opinion.  

This is a matter of personal preference.  Shred if that’s what you prefer.

 

INTERESTING BACK STORY

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!!   I’ve never used whole milk since then.

Never seen the dear sister before and haven’t seen her since that enlightening conversation. 

 

TWO SUPRISE INGREDIENTS 

I’ve made mac ‘n cheese with whole milk, 2% milk, and heavy whipping cream. 

The taste always felt like something was missing.   

I soon discovered the BEST taste is provided by sour cream and whole cultured buttermilk (or fat free buttermilk).

In my opinion, buttermilk and sour cream make a great tasting, creamy cheese sauce.

Delighted to share my discovery 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. 

 

USE AN EGG AS A THICKENER

One egg (beaten) provides the thickening.  No need for flour.  In my opinion, the egg tastes much better.

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.  I love the taste and texture!

 

 

 

ENJOY!