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Spoonful of Homemade Macaroni and Cheese Recipe
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5 from 4 votes

Homemade Macaroni and Cheese

This homemade macaroni and cheese recipe is the ultimate comfort food. The cheese sauce is thick and creamy, and perfect for transporting you to a cheesy bliss. Plus it comes together in about 25-30 minutes from start to finish.  
Course Main Course, pasta
Cuisine north american
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 472kcal

Ingredients

  • 2 cups uncooked elbow macaroni noodles
  • 1 ¾ cup milk
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 garlic cloves peeled and minced
  • ¼ tsp ground mustard
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Dash of worcestershire sauce
  • 2 oz cheddar cheese cut into cubes
  • 1 oz mozzarella cheese cut into cubes
  • 5 oz velveeta cheese cut into cubes
  • 2 Tbsp grated parmesan cheese

Instructions

Stovetop Instructions

  • Cook the elbow macaroni according to the instructions on the package.
  • Melt butter and garlic in a medium saucepan over medium-low heat.
  • Mix flour, salt, pepper, and ground mustard together in a small bowl.
  • Add to butter mixture in the pan. A paste will form. Stir for three seconds.
  • Mix worcestershire sauce into milk. Pour the milk in with the butter/flour mixture, forming a roux.
  • Stir roux until it thickens, about 5-10 minutes. Make sure to stir constantly, as your roux can burn easily.
  • Add cheese and stir on low heat until all cheese is melted. Add to cooked noodles.
  • The cheese sauce will thicken as it cools, so wait about 10 minutes to eat it.
  • Leave a comment on this post letting me know what you thought!

Instant Pot Instructions

  • Follow the same ingredient list from above BUT only use ¼ cup milk and NO flour.
  • In your instant pot, add 2 cups macaroni noodles, 2.5 cups of water, salt, pepper, ground mustard, garlic, and Worcestershire sauce.
  • Close the lid of the instant pot and set to manual for 6 minutes. Once the noodles have cooked, immediately use a quick pressure release to release the steam. Open the lid.
  • There will be extra water in your Instant Pot. That is okay! Add ¼ cup milk and 4 oz of Velveeta cheese into the pot. Stir until the cheese melts.
  • Then, add the mozzarella and cheddar cheese into the pot, along with the rest of the Velveeta. Stir again until all of the cheese has melted. Add a little more milk if you like your macaroni and cheese a thinner consistency
  • Finish by mixing in the parmesan cheese.
  • Enjoy! Leave a comment on this post letting me know what you thought.

Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 
Recipe was made using an 8 qt pot.

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 66g | Protein: 18g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 693mg | Potassium: 200mg | Fiber: 2g | Sugar: 6g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 330mg | Iron: 1mg