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Macaroni: The Ultimate Entertainer

Macaroni: The Ultimate Entertainer


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Whether it’s a macaroni salad or a fresh dish of pasta, guests love this crowd-pleaser

July 7 is National Macaroni Day, and believe us, that’s a big deal. Whether you call it macaroni or pasta, who really cares?

There are at least, 3,768,422 (but who's counting?) different recipes for the beloved starch and if you haven’t thought one up yet to wow your party-goers, now is the time.

Celebrate the day by making a great veggie-packed macaroni salad or a piping hot dish of pasta with clam sauce — perfect for summer. However you prepare it, it’s sure to be a winner.

Here's another idea for your next party or bash: have each guest bring a pasta salad recipe or a killer macaroni and cheese recipe to share with the rest of the guests and of course, you, the host!

Here are a few ideas to get you started!

  • Bobby Flay’s Macaroni and Cheese Carbonara Recipe
  • BBQ Chicken Mac and Cheese Recipe
  • Mac Lobsta Recipe
  • Bruschetta Pasta Recipe
  • Potato Chip Pasta Recipe

How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


How to Make Homemade Macaroni and Cheese

A friend recently asked me for my homemade macaroni and cheese recipe, after a meal we shared together. Our combined six children had made short work of the baked casserole – no surprise there!

It was then I realized that I never use a recipe for homemade macaroni and cheese. I always cook by instinct – béchamel + pasta + cheese – each time adapting the recipe to use what I have on hand.

Well, it’s high time I share my method for homemade macaroni and cheese here on the blog. This has felt like the longest March absolutely ever and comfort food has seldom been so necessary.

How to Make Homemade Macaroni and Cheese

I’m going to give you two recipes today. One is for a classic homemade macaroni & cheese, a simple sauce with cheddar cheese. It’s a stovetop recipe that can be eaten straight out of the pot or baked up to get those oh-so-desirable crispy edges.

The second recipe is more of a deluxe version, with two kinds of cheese (minimum!) and crispy buttered breadcrumbs. My kids are not a fan of the crispy topping, so I usually finish theirs with an additional handful of cheese.

This is definitely a luxurious recipe, but if you’re looking for something containing vegetables that has a similar comfort factor, try my 10-Minute Creamy Cauliflower Capellini. It was always such a hit with my kids when they were toddlers.

Ingredients for homemade macaroni and cheese

You really only need five ingredients for a basic mac & cheese: butter, flour, milk, cheese and pasta. These will give you the ultimate comfort food – minus all the processed junk you get in boxed brands.

The best pasta shape for mac and cheese has lots of pockets and grooves that will pick up up all the cheesy sauce. Penne can be slippery. Elbow macaroni is too boring.

I adore cappelletti and seek it out for my homemade mac. This isn’t the stuffed version but a dried cappelletti from Garofalo that my local grocery store carries.

The fun Campanelle pasta is a fantastic choice and shells are great, too, so stock up on a few different styles in your pantry for some variety.

For the cheese department….I typically use cheddar punched up with a little parmesan. Realistically, though, I cook with whatever needs to be used up in my deli drawer.

A dab of cream cheese or ricotta…a hunk of aged cheddar…the last of the Gruyère – all are delightful melted together in a sauce.

The best time to make mac & cheese is after hosting a wine and cheese – you can use up all the bits and ends. Delicious!

Flavour Enhancers

I always add a spoonful of Dijon mustard and if I feel like it, a grating of nutmeg (this is classic Béchamel). Also delicious is a sprinkling of smoked paprika or a dash of Tabasco sauce. The cheese sauce is your blank canvas for adding more flavour!

Random-and-not-so-random add-ins

I get it. Mac and cheese is sacred for a reason, but sometimes I like to really round it out and turn it into a complete meal. Mini broccoli florets and asparagus tips are my favourite add-ins (rapini if I have it!). I boil them right alongside the pasta, tossing them into the pot in the last 2 minutes of cooking.

Do Ahead Macaroni and Cheese

These pasta bakes can be successfully frozen. Just cool them completely after Step 6, wrap tightly with foil or cling wrap and freeze. To serve, bake from frozen at 350F for at least 1 1/4 hours or until hot in the centre.

Homemade Macaroni and Cheese: the Recipes

I hope you use these recipes in your kitchens and may they bring plenty of cheesy carb-loaded comfort to your family table.


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