milk macaroni and cheese recipe

Written BySheba G Updated On
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The Best milk macaroni and cheese recipe

I’ve been making milk macaroni and cheese for my family for years, and it’s always a hit. This classic comfort food is a staple in many American households, and for good reason.

It’s easy to make, customizable to suit any taste, and can be dressed up or down depending on the occasion. The dish originated in the United States in the late 19th century, where it was served at church suppers and community gatherings.

Its popularity soared during World War II, when it became a staple in American cuisine due to its ease of preparation and affordability. The key to making a great milk macaroni and cheese lies in the ratio of pasta to cheese sauce, which should be balanced so that neither overpowers the other.

I like to use a combination of cheddar and parmesan for their sharp, tangy flavors. A pinch of nutmeg adds depth without overpowering the dish.

My kids love helping me make this recipe because it’s simple enough for them to follow along with minimal supervision. They also enjoy the process of adding their favorite mix-ins such as cooked bacon or diced veggies.

This recipe is perfect for a weeknight dinner or special occasion alike because it’s easy to scale up or down depending on the number of guests.

Milk Macaroni and Cheese Recipe

4.6 from 555 votes

A creamy and comforting milk macaroni and cheese recipe. It is smooth and rich, with a perfectly cooked pasta and a velvety cheese sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

8 oz elbow macaroni
4 cups water
1 tsp salt

For the Sauce

2 cups whole milk
2 tbsp all-purpose flour
2 tbsp butter
2 cups shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika

👨‍🍳Directions

1Bring 4 cups of water to a boil in a large pot over high heat.
2Add 1 tsp salt.
3Once the water is boiling, add the 8 oz elbow macaroni.
4Stir occasionally to prevent sticking.
5Cook the pasta until al dente, which should take about 8-10 minutes.
6The pasta should be tender but still have a slight bite to it.
7Drain the pasta using a colander and set it aside.
8While the pasta is cooking, start preparing the cheese sauce.
9In a saucepan, melt 2 tbsp of butter over medium heat.
10Add 2 tbsp of all-purpose flour to the melted butter and whisk continuously for 1-2 minutes until the mixture turns a light golden brown and has a slightly nutty aroma.
11Gradually add 2 cups of whole milk to the saucepan, whisking continuously to prevent lumps from forming.
12Cook the mixture over medium heat until it thickens and begins to bubble, which should take about 5-7 minutes.
13Once the sauce has thickened, reduce the heat to low and add 2 cups of shredded cheddar cheese to the saucepan.
14Stir continuously with a wooden spoon until the cheese is fully melted and the sauce is smooth and creamy.
15Add 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp paprika to the sauce.
16Stir until all the ingredients are well combined.
17Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated.
18If the sauce is too thick, add a little bit of milk to reach your desired consistency.
19Taste and adjust the seasoning if needed.
20Serve the milk macaroni and cheese hot and enjoy.

🔧Equipment

Large pot
Colander
Saucepan
Whisk
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat pasta for a healthier option. For a spicier kick, you can add red pepper flakes to the cheese sauce.

This milk macaroni and cheese recipe is a versatile dish that can be served at any occasion. It is a great dish to make ahead of time and reheat for a quick and easy meal.

I often serve it as a main dish with a side of steamed vegetables or a green salad. The rich, creamy cheese sauce and tender pasta make it a comforting and satisfying meal that everyone in my family loves.

For storage, you can keep the leftovers in the refrigerator for up to 5 days. To reheat, simply microwave individual portions or bake the entire dish at 375°F (190°C) until heated through.

For a crispy topping, you can sprinkle some breadcrumbs on top before reheating.

❓ Frequently Asked Questions About Milk Macaroni and Cheese

Q: What type of pasta should I use?

A: For this recipe, I recommend using elbow macaroni as it holds onto the cheese sauce perfectly without becoming too mushy.

Q: Can I substitute other types of milk?

A: Yes, you can use whole milk or 2% reduced-fat milk instead of regular milk; however keep in mind that using lower-fat options may result in less rich flavor.

Q: How do I prevent the cheese from separating?

A: To ensure that your cheese doesn’t separate when heated make sure not only do you have enough liquid but also that your melted butter isn’t cold when adding ingredients – letting those ingredients come closer together gradually helps achieve this goal.

Q: Can I use different cheeses?

A: Feel free experimenting with various types such as cheddar mozzarella parmesan ricotta etcetera; however note each may change overall taste slightly so start small batches first before committing large quantities.

Q: Should I cook my pasta al dente?

A: Yes cooking pasta until slightly undercooked ensures optimal texture once combined with cheesy goodness later preventing mushiness.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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