I think it’s much better than Mac and cheese with Velveeta! Give it a try! (You can find it at your local grocery store with the other condensed soups or online here). The addition of cheddar cheese soup makes the sauce a little bit extra velvety and just adds a little something. This recipe has a special ingredient that is a little bit unconventional but makes it extra yummy… AND it is optional. If you have bits of cheese leftover, you can combine them all together in this easy homemade cheese sauce. Mix it up and use a bit of gruyere, or even pepper jack for a little kick. Sharp Cheddar is my first choice for flavor however you can certainly use your favorite cheeses.
This just means fat (in this case butter) and flour cooked together and then liquid (milk) added! This sauce is incredibly rich and creamy making sure the macaroni and cheese is velvety smooth and extra creamy every single time.īe sure to shred your own cheese for the sauce, pre-shredded cheese doesn’t melt as well. The sauce for this easy homemade macaroni and cheese is a classic roux based cheese sauce.
But feel free to add a breadcrumb topping if desired. VARIATION This casserole has a simple cheese topping. You can use all milk if it’s all you have. A secret ingredient I love to add is condensed cheddar cheese soup (this is optional but reccomened).įor extra richness, I add a bit of light cream to the milk. We add sharp cheddar and fresh parmesan for lots of flavor. SAUCE A classic flour and butter mixture is used to thicken the cheese sauce. Feel free to use gluten free pasta or whole grain pasta if desired.
PASTA This easy mac and cheese casserole starts with elbow macaroni that are slightly undercooked so they don’t get mushy when baked.Īny short pasta like penne, rotini, or shells will work.