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Homestyle Mac and Cheese

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Servings: 6 people
I want to start off by saying that I have tried many mac and cheese recipes. This mac and cheese is without a doubt the best mac and cheese recipe I have tried! The seasonings compliment the cheese without overpowering the flavor. 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!

Ingredients

  • 2 teaspoons granulated chicken flavor bouillon.
  • 1, 16 oz package 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 large cloves garlic minced
  • 4 ounces Velveeta cheese cubed.
  • 4 ounces block sharp cheddar cheese shredded.
  • 4 ounces block Colby jack cheese shredded.
  • 4 ounces block smoked gouda cheese shredded.
  • 4 ounces American cheese either cut into chunks or shredded.
  • 1 sleeve Ritz crackers crushed
  • 2 Tablespoons sour cream.
  • salt and pepper to taste.
  • 1 teaspoons cayenne pepper.
  • 1 teaspoons smoked paprika
  • 1 teaspoon garlic power.
  • 1 teaspoon onion powder.
  • 2 teaspoons Badia Complete seasoning plus more to taste, see notes below.

Instructions

  • Preheat oven to 350° F.
  • Boil macaroni in a large pot with chicken bouillon. 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, Shred the cheese and mix 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 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 curdaling.
  • 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.
  • Spray a 9 x 13 baking dish with non stick spray. Add macaroni to tray 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

  • For the cheese I used a blend of smoked gouda, Tillamook sharp white cheddar, American cheese, and Queso Velveeta.
  • Cooking the roux is important to avoid it tasting like flour.
  • If you want to avoid spicy flavor omit the cayenne pepper.
  • make sure to taste the sauce as you go. if the sauce seems week add more Badia seasoning.
  • To reheat stir in a Tablespoon milk to add more sauce.