Homemade Mac ‘ Cheese Recipe

Recently I mentioned to several people I know my family’s version of homemade mac ‘n cheese. It’s one of our favorite meals to make, so I thought I’d share it with all of you, too. I actually just made  a batch yesterday for my dad’s birthday. And judging by the phone call I received last night after he ate it, I outdid myself. I did, however, to doublecheck with my mother this morning to make sure she enjoyed it, as well. She did. SCORE FOR ME!

This recipe makes two huge batches of mac ‘n cheese. Whenever I make it I always make two big pans because my parents love it so much. (I’m a good daughter.) You can also freeze the second pan if you wish. And you’ll definitely have leftovers for a few days with the first pan.

Ingredients:

2 boxes of medium shells
10 tbsp. of flour
10 tbsp. of butter
5 cups of milk
Shrimp, lobster or ham (Or non at all, if you prefer)
2 large blocks of cheese of your choice (I use sharp white cheddar.)
2 cups of mozzarella

Directions

1. Melt 10 tbsp. of butter in a large saucepan.
2. Once melted, blend in 10 tbsp. of flour over low heat until thoroughly mixed.
3. Keep stirring until the mixture is smooth and bubbly.
4. Remove from heat and slowly add in the milk, stirring constantly to make a smooth paste.
5. Continuing adding milk and stir until you’ve added all five cups.
6. Return to burner and bring to boil. Continue to stir so it doesn’t stick to the bottom of the pan.
7. Remove from burner again and add in cheese. Stir to melt.
8. Add cooked shells to sauce and stir. (This is when you can also add in shrimp, lobster or ham.)
9. Once your macaroni is thoroughly coated, spoon mixture into casserole dishes.
10. Sprinkle the top with Italian Style Breadcrumbs.
11. Bake at 375 until the mac ‘n cheese is bubbly and golden brown around the edges.