Homemade Macaroni and Cheese is a creamy side dish that tastes amazing thanks to three surprise ingredients.
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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.
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.
SEASON THE MACARONI
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.
THE INSPIRATION FOR 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.
THREE 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.
The BEST taste is provided by whole cultured buttermilk.
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.
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!
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