Extra Cheesy Homemade Mac and Cheese

So, yeah. There’s this y’all…

Extra cheesy homemade mac and cheese. It’s noodles, milk, lots of sharp cheddar cheese, parmesan cheese, and American cheese (can sub mild cheddar). It feels as warm and cozy as the late nights by the bonfire do. ?

Except, Houston, we have a problem. I don’t know if it is ever going to become Fall, let alone Winter, here on the east coast of Florida. Seriously y’all at 8:15 today the temp was 85 degrees but ‘felt like’ 95 degrees. At 8:15am. November 10th.

As much as I L-O-V-E me some Florida weather, I also like a few days a year where we can roast some marshmallows and make some s’mores while wearing our sweatshirts and not dying in them- I mean- that means the temp only needs to be about 60 after the sun goes down and us C-R-A-Z-Y Floridians will be in a sweatshirt.

I don’t think I’m asking for to much here…

November 2 was our little Molli’s (well not so darn little anymore) 11th birthday. Every year on their birthday the kiddos get to pick their birthday dinner. Molli chose some popcorn shrimp, homemade mac and cheese, and roasted green beans.

Hence, this amazingly cheesy- delicious- comfy-and cozy homemade mac and cheese was born. Now y’all know we try to stay away from processed foods as much as we can but let me forewarn you that this recipe does include American cheese. You can always substitute it with mild cheddar or colby jack, and BAM, just like that you’re good to go!

It’s pretty darn simple and easy to make. You boil the noodles, and while they are boiling you melt butter, flour, milk, and cheeses in a saucepan.

Then you combine everything together in a 9 x 13 type dish (at this point you can add diced ham to make it a complete meal). ✔️

And top with more cheese (mmmmm- cheese!). ??

P.S. We would’ve have had more cheese but there were three little kiddos eating it out of the package before I could throw it on there…

Bake that baby at 400 degrees for 20-25 minutes and you get this…

It’s. It’s just. It’s. Just. So. Perfect.

We love when the cheese has little burnt parts on top. Mmmmmmmmmm. Be right back. I’m just gonna grab my yoga pants so I can stuff myself with all of this deliciousness.

It’s safe to say that Molli had an amazing birthday. She ate up this macaroni and cheese like- well, like it was her birf-day. ? As for me, my hiney wore “yoga” pants for a day, or two, or three… but it was worth it.

Author: Flip Flop Kitchen
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 -10 servings 1x
Category: Side Dish, Main Dish

Description

This homemade mac and cheese is the ultimate comfort food. It has noodles, milk, lots of sharp cheddar cheese, parmesan cheese, and American cheese (can sub mild cheddar/colby jack).

Scale

Ingredients

For the Mac & Cheese:

4 Tablespoons butter, plus 1 T for greasing
3 Tablespoons flour
21/2 cups milk, hot (not boiling)
1 1/4 cups american cheese, “grated” (we just tore it apart) {can sub mild cheddar or colby jack}
1 1/4 cups sharp cheddar cheese, grated
1/4 cup parmesan cheese, grated
1 lb elbow macaroni
s & p, to taste

For the Topping:

1/4 cup parmesan cheese, grated
1 slice American cheese, grated (or 1/4 cup mild cheddar)
1/4 cup sharp cheddar, grated

Instructions

Preheat oven to 400°F. Grease 9 x 13 dish with 1T butter.
Melt 3 Tablespoons butter in saucepan over medium heat.
When melted, add flour. Whisk constantly until butter is absorbed (about 1 min).
Slowly whisk in hot milk and cook for 2-3 minutes, whisking constantly.
Add all cheeses (except toppings) to saucepan. Stir until smooth.
Cook macaroni according to package directions. Drain in a colander and rinse with cold water.
Combine the saucepan mixture and noodles to 9 x 13 dish. Stir.
Sprinkle the cheese for the toppings on top.
Bake for 20-30 minutes, (varies by oven).