Classic Baked Mac & Cheese
My mom has been making this mac & cheese recipe since I was a kid. I always used to beg her to make it, but for some reason we didn’t have it often. As I got older, I started making it for myself. I played around with the recipe quite a bit. I’ve changed a couple of things along the way, and I’ve also made some additions! My favorite addition is the ground mustard. I love the subtle flavor change that it gives. If you like the flavor, you can definitely add more!
You could make some substitutions yourself. If you don’t have plain greek yogurt, you could use cottage cheese. If you have medium cheddar cheese and not sharp, that would work. You could even add some muenster, pepper jack, or really any kind of cheese that you have in your fridge! Dijon mustard could be substituted for the ground mustard instead. This recipe can be flexible – make it yours!
Learning to make a cheese sauce from scratch can seem daunting, especially if you’re accustomed to eating mac & cheese from the box. Just be patient with yourself! If you add the milk to the roux and it ends up being too thick, just add some extra. At the end, you want something that has the consistency of a nacho cheese sauce. You should be able to pour it easily into the pan to cover the noodles.
This recipe fits under the IDDSI Level 7: Easy to Chew. The cheese sauce baked into the noodles makes a soft finished product. If you need a little bit of guidance on IDDSI Level 7, find more information here. You should be able to cut mac and cheese with the side of your fork.
One last thing, this recipe is definitely best eaten on the day you cook it. It loses quality when reheated. Share this with others, it would be an absolute hit at any gathering! Maybe just take it to a socially distant gathering.
Let us know what you think! This is one of my favorite recipes, and I’m so happy to finally share it with the world!
Classic Baked Mac & Cheese
- 16 ounce package fusili noodles
- 4 tbsp salted butter
- ¼ c flour
- 1 tsp salt
- 2 c milk
- 1 tsp ground mustard
- 6 oz velveeta cheese
- 1 c grated sharp cheddar cheese
- 1 ½ c cottage cheese
- ½ c plain greek yogurt
- Preheat oven to 350 degrees.
- Bring a pot of salted water to a boil. Cook noodles according to package instructions and drain. Place in a greased 9x13 pan.
- In a medium sauce pan, melt the butter and stir in the flour, and salt until smooth. Cook until color has slightly darkened, ~3 minutes.
- Gradually add in milk and whisk until mixture begins to thicken. Add in ground mustard.
- Stir in velveeta and sharp cheddar cheese until melted. Remove from heat.
- Mix in cottage cheese and sour cream. Taste and season with salt and pepper accordingly.
- Pour over the pasta. Cover pan with aluminum foil. Bake for 30 minutes or until bubbly.