Ingredients
Equipment
Method
- In a medium saucepan, add the macaroni noodles, butter, water, evaporated milk, and kosher salt. Stir everything together and place it over medium heat.
- In a small bowl, take the dry mustard and mash it with a fork until it’s smooth before adding it to the saucepan with the noodles.
- If you’re using it, sprinkle in the garlic powder at this point to enhance the dish’s flavor.
- Stir the mixture and bring it to a gentle boil. When you see the bubbles starting to form, quickly turn down the heat to a simmer.
- Cook the noodles according to the package directions, usually 5 to 8 minutes, or until they’re tender.
- When the noodles are done, check the liquid in the pan. There should be about ¼ to ? cup remaining.
- Remove the saucepan from the heat and start adding the American cheese in batches.
- Next, fold in the grated cheddar cheese, mixing until everything is well incorporated.
- Finally, serve hot in bowls. I love to garnish mine with a sprinkle of freshly cracked pepper or even a bit of parsley for color.
Notes
Storage: Leftover mac and cheese can be stored in an airtight container in the fridge for up to three days.
Freezing: You can freeze Homemade Mac and Cheese for up to two months.
Pairing: This dish pairs wonderfully with steamed vegetables or a fresh salad to balance the richness.
Baking: For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and cheese, and bake until golden brown.
Spice it Up: For a little kick, try adding jalapeños or a dash of hot sauce to the mix.
Vegetable Add-ins: Incorporate vegetables such as broccoli or spinach for added nutrition and flavor.
Serving Size: This recipe is generous for family gatherings; adjust the quantities as needed!