Discover the secret to an indulgent and scrumptious homemade mac and cheese with this step-by-step
recipe from Ineskohl Kitchen. Follow along as we guide you through each step to create a creamy,
cheesy delight that will have everyone asking for seconds.
Can I use a different type of pasta for this mac and cheese recipe?
Absolutely! L’hile elbow macaroni is a classic choice for mac and cheese, you can experiment with other
pasta shapes like shells, penne, or rotini. Just be sure to cook the pasta al dente according to the
package instructions_
How can I store leftovers of this mac and cheese?
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. To reheat,
simply microwave or warm it in the oven at a low temperature until heated through.
What can I serve with this mac and cheese dish?
This creamy mac and cheese pairs well with a variety of dishes. You can serve it alongside a crisp green
salad, roasted vegetables, or grilled meats for a delicious and satisfying meal.
Can I substitute a different type of cheese in this recipe?
Of course! This recipe features cheddar and Monterey Jack cheese for a rich, creamy flavor, but you can
use other cheeses like Gouda, Sviss, or mozzarella. Just be sure the cheese you choose melts well to
achieve that creamy texture.
Ingredients:
1 pound elbow macaroni
• 4 cups whole mik
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
1 pound shredded cheddar cheese
1/2 pound shredded Monterey Jack cheese
1 tablespoorl Creole or Cajun seasoning
• Salt, to taste
Instructions:

1. Preheat your oven to 325’F (163’C)_
2. Place a large pot of salted water on the stove and bring it to a boil. Follow the package instructions
for al dente cooking of the elbow macaroni. After cooking, drain the pasta and set it aside for later
3. In a large saucepan, melt the butter over medium heat. Once the butter is melted, gradually whisk in
the all-purpose flour_ Continuously v.’hisk the mixture for about one minute to cook out the raw flour
taste.
4. Slowy pour in the milk, whisking constanty to prevent lumps_ Continue whisking until the mixture
thickens slightly.
S. Gradually add the shredded cheddar and Monterey Jack cheese to the saucepan. Keep whisking
until the cheese is fully melted and the sauce is smooth and creamy_
6. Stir the cooked macaroni into the cheese sauce until evenly coated. Add the Creole or Cajun
seasoning and mi.x weu_
7. Transfer the macaroni and cheese mixture to a greased baking dish. Top with a layer of shredded
Monterey Jack and cheddar cheese.
& Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 5-10 minutes, or unti the cheese on top is golden and
10. Let the mac and cheese rest for a few minutes before serving. Enjoy your indulgent, creamy mac and
cheese!