Learn how to make creamy, crispy and most of all flavorful macaroni and cheese just like my aunties would make. I welcome you to learn the secret to my homestyle baked macaroni and cheese using the best cheese Tillamook. It is the most requested recipe from my family and friends.
What you will love about this recipe?
Easy; with my explanation of techniques, you will be successful in creating a perfect creamy macaroni and cheese sauce.
Flavorful; every bite has a nice rich flavor and perfect texture.
Crowd pleaser; This is my most requested recipe at every big dinner, event, holiday, etc. You’re going to have satisfied guests, family and friends.
Inside Homestyle Baked Macaroni and Cheese
- Tillamook; for this original, I use mount cheddar and sharp cheddar thick cut shredded cheese
- Whole milk; I typically use whole milk for this recipe. I like the thickness and the richness that I get from whole milk. You can use half & half that will give it an even thicker consistency. I would not go with 2% or anything less than that.
- Flour; all purpose flour is fine. You could also use gluten-free flour if gluten is something that you’re sensitive to.
- Worcestershire sauce; always gives the little kick of spice that you secretly didn’t know that you needed!
- Nutmeg; A pinch of nutmeg gives a nice round flavor to the spices.
- Ground mustard; another seasoning that gives a rich flavor to the cheese sauce.
- Salt and pepper; always key ingredients.
- Paprika; Mainly for color!
History facts about Macaroni and Cheese
Macaroni and cheese is at the top of black American dishes. To the credit of enslaved Chef James Hemings is why this dish is celebrated today. It is notably an easy comfort food and a filling and long-lasting meal for families that did not have much.
How to Prepare
- Heat oven to 375° F
- Have all ingredients measured out next to your stove.
- In a stock pot add 4 qts. of water. Add 3tbsp. of salt to the boiling water and cook elbow macaroni until al dente.
- In a small saucepan, melt butter.
- To your melted butter, add flour.
- Whisk well and continuously so that the flour tastes cooks out. This is called your roux.
- To your roux add spices and Worcestershire sauce.
- Once all the spices and Worcestershire sauce is mixed into the room. Slowly add your milk or half & half.
- Continue to whisk your cream sauce until it thickens. Try not to let it sit unattended for too long because the bottom will burn.
- Once bubbles appear, turn off the heat and add in two cups of cheese.
- Mix until the cheese is melted and blended into the sauce.
- For half of your cooked macaroni noodles into your glass baking dish.
- Next, add half of the cheese mixture to the baking dish, the baking dish. Mix until all the macaroni’s are coated and repeat this step until the entire baking dish is full of macaroni and cheese.
- Smooth out the top of your macaroni and top off with leftover cheese.
- Foil cover and bake for 25 minutes till bubbling, remove foil for the last 10 minutes to brown the top.
- Enjoy!
Pro Tips
- Make sure you’re continually whisking your flour, roux. This will ensure that you do not burn this critical portion of the cream sauce.
- Lay out all of your ingredients prior to starting this dish. This will make your execution a breeze.
- If you think you’ve burned the roux, start over. Once you have burned the butter and flour that taste is something you cannot get rid of throughout the entire dish. It is best to start over with a fresh batch.
- Try not to leave your cream sauce unattended. It is critical that you stay next to it while it’s cooking to ensure that it does not burn.
- Add salt to taste. You may need to add more to adjust to your preference. Just remember that cheese contains salt naturally, so adding salt at the end is best practice.
How to Store, Freeze and Reheat Mac and Cheese
Store
Store leftover macaroni and cheese in an airtight container in the refrigerator for 3 to 5 days.
Freeze
Freeze leftover macaroni and cheese and an airtight container. Remove as much air as possible to maintain freshness. You can keep macaroni and cheese frozen for up to 3 months before the freezer burn.
Reheat
Is best to reheat macaroni and cheese in an oven set to 350° F. With foil wrapped around the baking dish. Wait until the edges are bubbly and serve while hot.
Frequently asked questions
Yes, in fact I do this often. When I have a lot of other dishes to prepare, I will make the macaroni cheese a day ahead. I will put it in the refrigerator with foil paper. Then I will just follow the regular instructions for baking. It will take about 35 minutes at 375 F to heat to bubbling and then 5 minutes for broiling and browning the top.
Yes, You can bake your macaroni and cheese from the frozen state. It will take about 60 minutes to 70 minutes at 375F to achieve full warmth.
Typically blocked cheese that you have to shred yourself is a better choice. It doesn’t come with the preservatives and the powdery cellulose. But for purposes of time when creating this dish for large groups or Thanksgiving, I will normally buy the pre shredded version.
Homestyle Baked Macaroni and Cheese (Tillamook)
Equipment
- Sauce Pan
- Stock Pot
- Ceramic or glass Baking Dish
Ingredients
- ½ c. Butter
- 1/4 c. Flour
- 2 c. Whole milk or Half & Half
- 2 c.Sharp cheddar Cheese Tillamook
- 2 c. Mild Cheddar Cheese Tillamook
- 1 lb. Elbow macaroni
- 1 tbsp. Worcestershire Sauce
- 2 tsp. Ground mustard
- 2 tsp. Paprika
- ¼ tsp. Nutmeg
- 1 tsp. Salt
- 1 tsp. Pepper
Instructions
- Heat oven to 375° F
- Have all ingredients measured out next to your stove.
- In a stock pot add 4 qts. of water. Add 3tbsp. of salt to the boiling water and cook elbow macaroni until al dente.
- In a small saucepan, melt butter.
- To your melted butter, add flour.
- Whisk well and continuously so that the flour tastes cooks out. This is called your roux.
- To your roux add spices and Worcestershire sauce.
- Once all the spices and Worcestershire sauce is mixed into the room. Slowly add your milk or heavy cream.
- Continue to whisk your cream sauce until it thickens. Try not to let it sit unattended for too long because the bottom will burn.
- Once bubbles appear, turn off the heat and add in two cups of cheese.
- Mix until the cheese is melted and blended into the sauce.
- For half of your cooked macaroni noodles into your glass baking dish.
- Next, add half of the cheese mixture to the baking dish, the baking dish. Mix until all the macaronis are coated and repeat this step until the entire baking dish is full of macaroni and cheese.
- Smooth out the top of your macaroni and top off with leftover cheese.
- Foil cover and bake for 25 minutes till bubbling, remove foil for the last 10 minutes to brown the top.
- Enjoy!
This is one Awesome recipe! Very creamy and melts in your mouth .