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Homestyle Mac and Cheese

Print Recipe
Course: Main Course, Side Dish
Keyword: Cheese, homemade, main dish, side dish
Prep Time10 minutes
30 minutes
Total Time40 minutes
Servings: 8 people
Calories: 446kcal
Dial up or down the seasonings, incorporate add-ins such as bacon, lobster or whatever -- this mac and cheese recipe is the perfect starter to make your own! This recipe is adapted from the Cooking with Freddie YouTube video Southern Style Mac and Cheese. Let me know what you do to make your mac and cheese spectacular below!

Equipment

  • 9 x 13 baking pan

Ingredients

  • 2 teaspoons Chicken flavor bouillon
  • 16 ounces Elbow macaroni noodles
  • 8 Tablespoons Salted butter
  • 3 Tablespoons All purpose flour
  • 4 Cups Whole milk heated to just below simmering
  • 1 Small yellow onion finely diced
  • 3 Cloves garlic minced
  • 8 ounces Velveeta cheese cubed
  • 8 ounces Sharp cheddar cheese shredded
  • 8 ounces Colby jack cheese shredded
  • 8 ounces Smoked gouda cheese shredded
  • 8 ounces American cheese either cut into chunks or shredded
  • 1 sleeve Ritz crackers crushed
  • 2 Tablespoons sour cream
  • Salt and pepper to taste
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 2 teaspoons Badia Complete seasoning plus more to taste, see notes below

Instructions

  • Preheat oven to 350° F. Spray baking pan with nonstick spray.
  • Bring a large pot of water to boil and add the macaroni and chicken bouillon. Boil till al dente, then drain liquid (do not rinse noodles). Place the noodles in a large mixing bowl. Add 2 Tablespoons butter to mixing bowl and stir to combine to prevent noodles from sticking.
  • In a separate bowl, mix the shredded cheeses together.
  • In a sauce pot over medium heat add 4 tablespoons butter, stir until melted. Add onion and cook until translucent and fragrant. Add the minced garlic and continue to cook for about a minute until fragrant.
  • Add the flour to pot and cook for 7 minutes or until raw flour smell dissipates and the roux turns light golden color. Remove the pot from the heat temporarily and slowly whisk in the tempered milk to the pot while stirring to avoid and curdling.
  • Add the Velveeta a few cubes at a time and allow the cheese to melt. Add a large handful of the mixed shredded cheese. stir cheese sauce to combine.
  • Add 1 teaspoon paprika, 1 teaspoon cayenne pepper, garlic powder, onion powder, Badia seasoning, salt, and pepper. stir and cook for 2 minutes. Remove pot from heat.
  • In batches stir cheese sauce into macaroni. Stir in more Badia seasoning if desired.
  • Add sour cream and stir to combine. Stir in remaining milk until mac and cheese has reached the desired consistency.
  • Add macaroni into the baking dish and cover with aluminum foil. Cook for 20 minutes.
  • In a small bowl melt 2 Tablespoons butter and mix with crushed Ritz crackers.
  • Remove the baking dish from the oven and remove foil. Top with remaining shredded cheese. Add Ritz crackers to the top. Return to oven and cook for another 15 minutes or until the crackers are golden brown. Serve.

Notes

  • Cooking the roux is important to avoid it tasting like flour.
  • If you want to avoid spicy flavor omit or decrease the amount of cayenne pepper.
  • Make sure to taste the sauce as you go. if you want a sauce with more flavor add more Badia seasoning.
  • To reheat stir in a Tablespoon milk to thin the sauce a little.