We love IT – a lot!
Macaroni and cheese is always a safe main dish in our home because the entire family loves it! We make it for Sunday dinners, holidays – you name it! This homemade mac and cheese recipe is filled with cheese, milk, butter and topped with Panko making it incredibly delicious. We love it as a pasta dish to enjoy all year long, but it’s also a classic side dish for big family gatherings and special meals. The kids have claimed it the “BEST homemade mac and cheese recipe out there” – and we have to agree!
Ingredients
PREP TIME: 15 minutes COOK TIME: 25 minutes
1 (16-ounce) box elbow macaroni – we prefer elbow macaroni, but other pastas to use are: shell, Cavatappi, penne, Farfalle, fusilli, or rotini ½ cup plus 2 tablespoons salted butter – divided ½ cup all-purpose flour 1 tablespoon garlic salt black pepper to taste 4 cups milk – using 2% or whole milk is suggested for the creamiest sauce 6 cups shredded sharp cheddar cheese – we also like equal parts mozzarella, cheddar, and American. Other cheeses include Parmesan, White Cheddar, Fontina, smoked Gouda, Gruyere, Colby Jack, and Gorgonzola. ½ cup Panko breadcrumbs – We use plain Panko breadcrumbs, but flavored crumbs or regular breadcrumbs work. Crushed Ritz crackers and crushed cornflakes also work.
How to Make Homemade Mac and Cheese
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