Add the remaining cheese to the sauce along with the remaining 2 teaspoons of salt, garlic powder, mustard powder, and pepper. Once it is beginning to bubble, add the flour, stirring until a thick paste forms, 1 to 2 minutes. Meanwhile, in a large braiser or Dutch oven (see note 2) over medium heat, melt 1/2 cup of the butter. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Preheat the oven to 400° F with a rack in the center position.įill a large pot with 4 quarts of water and add 2 teaspoons of the salt.

Top with buttery panko and extra cheese and pop that baby in the oven!Īnd there you have it, easy mac and cheese! I personally enjoy my serving slathered in sriracha, but it also pairs well with green peas, a big salad or with a few green apple slices on the side! Sometimes I go crazy and sprinkle the finished mac and cheese with a little parmesan (or a drizzle of Sriracha) as well.

Add the macaroni to the cheese sauce and stir to combine.Add Tillamook Triple Cheddar Shredded Cheese, salt, pepper, garlic powder, mustard powder and stir to complete that luscious, silky sauce!.The more slowly you add the milk the thicker the sauce will be.

Slowly, slowly add some whole milk to your roux, whisking as you go.Make a two-ingredient roux! Butter and flour is all you’ll need for this step to make a simple roux-aka, the base of your homemade cheesy cream sauce.The pasta will continue to cook in the oven, so this keeps it from becoming mushy. Cook your pasta just one minute shy of al dente.Preheat your oven and place the rack in the center-this rack placement ensures an even, golden brown crust on top of your creamy mac and cheese!.Homemade macaroni and cheese is seriously simple to make! With the help of pre-shredded cheese, it truly is a straightforward process that ends with a gloriously creamy pan of mac and cheese that you (and everyone you serve it to) will love! Here’s how it’s done:

Creamy white mac and cheese recipe