Straight comfort mac n’ cheese

It’s okay to admit it.

I get tired of Kraft mac n’ cheese too. It’s tasty stuff, but being the elegant people that we are, we crave some homemade stuff every once in a while.

The best part about this recipe is that you know exactly what you’re eating. There’s no flavor packets involved!

The Inspiration

This week, I yearned for home and the only way I could get it is to make one of my momma’s recipes.

For as long as I can remember, my mom has been making homemade mac n’ cheese. She originally got the recipe from Emeril Lagasse and has made her own tweaks over time. The recipe has been passed to me and I can practically make it from memory, but just in case you can’t the recipe is below.

This one is for you momma!

The Recipe

Emeril doesn’t add Parm in his original recipe, I like the little bit it adds to the cheese sauce. He also bakes his macaroni at the end, something I’ve never liked doing, but if you would like to his baking instructions are here.

(6) tablespoons unsalted butter

(1/2) pound macaroni 

(6) tablespoons all-purpose flour 

(3) cups milk 

(1) teaspoon salt

(2) pinches of black pepper

(1) pinch cayenne pepper

(2 1/2) cups of Cheddar cheese

(1/2) cup of Parmesan cheese

Step One

Set burner to medium-low heat. Melt butter in medium saucepan.


Step Two

Add flour three tbsp at a time. Whisk together.

Here you are creating what is called a bechamel. It helps in thickening the sauce. 

The consistency of the bechamel should be about that of wet sand.


Step Three

Add milk. Whisk constantly for about two minutes. Should thicken up and combine.


Step Four

Cube Cheddar. Add to milk mixture. Stir until combined.


Step Five

Add Parmesan. Stir until combined.


Step Six

Add salt, black pepper and cayenne to cheese sauce.


Step Seven

Boil noodles, strain and place back into stockpot.

Step Eight

Combine noodles and sauce in stockpot.


Step Nine


The Verdict

I shared all of the glorious mac n’ cheese with my roommates and they drooled.

“Damn, this is good” -Brendan Byrne

takes first bite “Yep, there will be seconds” -Austin Haglund

This is a meal that you can eat for breakfast, lunch and dinner if you so choose. It keeps for about five days and it is really good reheated and it’s is definitely something to be shared family style.






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