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A Dutch oven filled with creamy, homemade mac and cheese, with a rich cheese sauce coating every pasta shell.
Lindsay Lehrer

Homemade Boxed-Style Mac and Cheese

This homemade version of the classic boxed mac and cheese brings comfort food to your table in no time. Creamy, cheesy, and perfectly seasoned, it's just like the one you loved as a kid, but better!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: Comfort Food, Italian, Kid-Friendly, pasta, Quick & Easy
Calories: 400
Ingredients Equipment Method Video

Ingredients
  

  • 1 box of shell pasta
  • ¼ cup butter
  • 3 T flour
  • 2 ½ cups milk I use 2% milk
  • 2 cups freshly shredded mozzarella
  • 4-6 slices American cheese or equivalent amount of velvetta
  • ¼ grated parmesan cheese
  • salt and pepper to taste

Equipment

  • Medium sauce pan or dutch oven
  • Whisk
  • Large pot (for boiling pasta)
  • Strainer (for draining pasta)

Method
 

  1. Cook the elbow macaroni according to package instructions. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Add flour and whisk to create a roux, cooking for 1-2 minutes until slightly golden.
  3. Slowly add milk while whisking continuously to avoid lumps. Bring to a simmer and cook until the sauce thickens.
  4. Stir in the shredded Mozzarella cheese and American cheese. Add the cooked macaroni to the sauce, mixing until well-coated and creamy.
  5. Top with parmesan cheese, salt and pepper to taste.

Video