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Maybe this mac and cheese would be trash. A promise to keep leaning into people I love, and inviting them into my life, without the expectation of pressure. And there it was, a commitment to getting closer. And I promised to share this new mac and cheese that I was going to make the next day. Somehow, Thanksgiving break made me realize what I was neglecting. All of this while thinking of the 100 things I didn’t finish yet. Im always making something fast for weekly meal-prep: whatever is most efficient, all four burners going at once with different components, storage containers laid out and ready to be filled. It has been so long since I have been able to play in the kitchen the way I like. Can you tell that I was a worrywart child? Sorry, mom. Who knew that we could gather without perfectly placed chip bowls, fun decorations and a meticulously organized living room. Who needs friends in our space?! Only now into my 20s have I slowly relinquished the idea that hosting friends for an evening is stress-inducing. We’d look at each other like, why would we do that?! We had our snacks, each other, and our own entertainment. During my entire childhood, mom would ask me and my sister if we wanted to invite friends over. The block is not hot, but our couches and tables are warm and inviting. Quite a difference from the dont-sit-too-close-to-me-Im-sweating of the summer time, and infused with a little more kindness and love than other times of the year. We want to snuggle towards each other, out of the cold. One of the best things about the holidays is our natural draw toward our friends and family. But the Internet yelled at her about, I had to try a roux. I had to know if it would beat my family method of making this holiday staple. Is it a southern-style preparation? Does it result in that too-wet mac and cheese I really do not care for? Draya’s preparation was not that wild, ya’ll. Why would you make cheese sauce before making your mac and cheese? That’s not how my mom makes it, and none of my friends had heard of this either. I have to admit, I had never ever heard of such a thing. Sprinkle over individual servings so it stays crisp.It was the great debate of Thanksgiving on social media: do you make your mac and cheese with or without a roux? We can all thank Draya for unintentionally starting the war of the attractive mac and cheese.

Want a crunchy topping? Try sautéing panko bread crumbs in a skillet in a little melted butter or olive oil until golden brown.

It adds starches and helps thicken up the sauce and keeps the sauce clinging to the pasta.

If you don’t have mustard powder, substitute 1 tsp prepared mustard (regular or dijon).

Shred it yourself for a nice smooth sauce.

Don’t use pre-shredded cheese or the sauce might end up grainy and gritty.

But I prefer serving it as a side to one of the following main dishes: I’ll admit, sometimes this simple mac and cheese recipe gets served by itself when I’m short on time. You may need to add a splash of milk to thin out the mac and cheese sauce and prevent the pasta from drying out. If you wind up with leftovers of this homemade mac and cheese, I recommend reheating them in a saucepan over low heat.

Here we go with cheddar, mozzarella and cream cheese. Use a blend of cheeses for a nice combination of flavor. What’s the Best Cheese for Mac and Cheese?

Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed.

Returning pan to warm heat as needed to melt fully.

Melt in cheddar: Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt.

Melt in cream cheese: Reduce heat to low add in cream cheese and whisk until melted.

Increase heat slightly, then bring mixture to a low boil whisking constantly.

Make the mac and cheese sauce: While whisking slowly pour in milk, add in mustard and garlic powder.

Make a roux: while pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.

Drain pasta and reserve 1/2 cup pasta water.

Cook pasta: bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions.

Here’s what you’ll need to make the silky smooth mac and cheese sauce and pasta: Homemade Mac and Cheese IngredientsĪs promised, this stovetop mac and cheese recipe is super simple to make.