| |

Homemade Macaroni and Cheese

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Show of hands – who still eats macaroni & cheese out of the blue box? I will be the first to admit, that the blue box was my favorite when growing up…but then I grew up. Not only did I need to create a lactose-free version that I could actually enjoy without severe stomach distress, but the crazy flavors, preservatives, and coloring that they use to create the iconic day-glow orange color is not good for us, any of us! So here is my version of the perfectly cheesy Homemade Macaroni and Cheese.

Cream and delicious Homemade Macaroni and Cheese | cookingwithcurls.com

It’s still made on the stove top, but you will need to grate your own cheese. 😉

Homemade Macaroni and Cheese grated cookingwithcurls.com

I grated an 8 ounce brick of cheddar cheese, which gave me about 3 cups. Do not use the packaged, shredded cheese!! It has flour or cornstarch mixed in to prevent caking in the package, but it will also turn your mac & cheese into a thick block of goo!

How to make Homemade Macaroni and Cheese

Cook your macaroni/pasta/noodles according to the package instructions. While your pasta is cooking, melt the butter in a large pan. Add the flour and whisk together. This will create our roux to thicken our cheese sauce…..

Homemade Macaroni and Cheese roux cookingwithcurls.com

Simmer for 1 1/2 to 2 minutes to cook out the flour taste. Pour in the milk and whisk to combine…..

Homemade Macaroni and Cheese milk cookingwithcurls.com

Add the salt, pepper, cayenne, onion powder, mustard powder, and paprika…..

Homemade Macaroni and Cheese seasoning cookingwithcurls.com

and stir to combine. Heat mixture over medium heat until it thickens and starts to simmer, about 6 or 7 minutes. Remove from heat and add the grated cheese…..

Homemade Macaroni and Cheese stir cookingwithcurls.com

Stir until all of the cheese is melted. Drain the pasta and add to the cheese sauce…..

Homemade Macaroni and Cheese pasta cookingwithcurls.com

Stir to thoroughly coat the noodles and serve…..

Homemade Macaroni and Cheese - childhood favorite without all of the chemicals cookingwithcurls.com

Just look at all of that cheesy goodness!!

Recipe Notes

  • You can use any shape of noodles that you would like. I chose Barilla Cellentani because I love the shape.
  • To make this lactose-free, you must use sharp cheddar cheese and real butter.
  • I used Silk Unsweetened Cashew Milk to make a thick sauce. Almond or Rice milk will work, but the sauce will be much thinner.

If you look closely you will notice that I actually used Colby Jack cheese, because that is all that I had on hand. The color will be much more orange if you use the sharp cheddar cheese. You can also add turmeric and additional paprika to help darken the color. 😉

Homemade Macaroni and Cheese - all of the cheesy goodness without the neon orange chemicals | cookingwithcurls.com

More delicious cheese recipes:

Enjoy!!

Homemade Macaroni and Cheese in a blue serving bowl.

Homemade Macaroni and Cheese

Homemade Macaroni and Cheese - easy stove top recipe that is as creamy and cheesy as you remember from childhood, but without any additives.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: creamy, homemade, pasta, cheese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 Servings
Calories: 595kcal
Author: Lisa Johnson

Ingredients

  • ¼ cup unsalted butter
  • cup all-purpose flour
  • 2 ½ cups milk or half & half I used cashew milk
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon paprika
  • 1 teaspoon onion powder
  • 1 Tablespoon dry mustard powder
  • pinch cayenne pepper
  • 8 ounces sharp cheddar cheese grated, almost 3 cups
  • 1 pound box pasta/macaroni cooked and drained

Instructions

  • Melt butter in a large pan/Dutch oven over medium heat.
  • Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
  • Pour in the milk and whisk to combine and remove all lumps.
  • Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
  • Continue cooking until mixture starts to simmer, 6 to 8 minutes.
  • Remove from heat and add the grated cheese. Stir until melted and completely combined.
  • Add the drained pasta and stir until completely coated.
  • Serve immediately.

Notes

  • You can use any shape of noodles that you would like. I chose Barilla Cellentani because I love the shape.
  • To make this lactose-free, you must use sharp cheddar cheese and real butter.
  • I used Silk Unsweetened Cashew Milk to make a thick sauce. Almond or Rice milk will work, but the sauce will be much thinner.
  • I used Colby jack in the photos because that was what I had on hand.

Nutrition

Calories: 595kcal | Carbohydrates: 68g | Protein: 24g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 478mg | Potassium: 356mg | Fiber: 3g | Sugar: 7g | Vitamin A: 821IU | Calcium: 409mg | Iron: 2mg

Similar Posts

10 Comments

  1. Nothing like homemade baked macaroni and cheese Lisa! YUM!
    Thanks for stopping by the Say G’day Party and sharing! Pinned all your submissions and look forward to seeing you next Saturday!!

  2. This recipe looks fantastic! I’m a huge fan of mac and cheese for just about any meal…and I’ve just learned recently from a Food52 mac and cheese post that the roux is the most crucial part to a great cheese sauce! (I don’t know how I didn’t realize that before.) I’m sure it was great with colby jack cheese as well! 🙂 Can’t wait to give your recipe a go! Thanks so much!

  3. Well that explains why I had lumps in my homemade Mac n cheese. I used shredded cheese. Thank you. I’m going to use your reciepe for kids Halloween food and put green dye in it. Thank you
    Happy Halloween

Leave a Reply

Your email address will not be published.

Recipe Rating