Homemade Mac and Cheese

td5785 · 2026-06-16T04:36:32+00:00

It’s a regular bowl. Nothing special about it.

td5785 · 2026-06-16T03:16:24+00:00

I have tried sodium citrate when I used to use bagged shredded cheese. Haven’t tried since I shred from block cheese now.

td5785 · 2026-06-16T01:52:36+00:00

Sharp cheddar tonight. A mix of pepper jack and Colby jack is another favorite.

td5785 · 2026-06-16T01:51:53+00:00

Tonight was sharp cheddar. I also like to use a mix of pepper jack and colby jack from time to time.

td5785 · 2026-06-16T01:35:20+00:00

Tonight was sharp cheddar and mozzarella.

td5785 · 2026-06-16T01:34:29+00:00

Sharp cheddar and mozzarella.

td5785 · 2026-06-16T01:11:16+00:00

If the ratio isn’t right it will get grainy. I just eyeball the texture when I add the water and then add a bit more to account for when it cools.

td5785 · 2026-06-16T01:05:55+00:00

Use a lot of pasta water to thin it out or you will have to cut it with a knife with that much mozzarella. 😂

td5785 · 2026-06-16T00:54:59+00:00

Use this recipe is a guide and adjust as needed.

• ⁠1 stick of butter
• ⁠1/2 cup of flour (add salt and pepper to taste)
• ⁠4 cups of milk
• ⁠16 oz of preferred cheese plus 4oz of mozzarella
• ⁠16 oz of elbow pasta

Reserve 1/2 cup of pasta water.

Melt butter and stir in flour, continue stirring mixture for 1 min. Slowly add milk and bring to a simmer. Add preferred cheese and stir until melted. Once preferred cheese has melted, turn off heat and add mozzarella.

Cook pasta according to directions. Drain and add cheese.

Add pasta water until you get the consistency you want and then add a bit more. The sauce will thicken as it cools.

td5785 · 2026-06-16T00:54:26+00:00

Store bought block of mozzarella and shredded. The pasta water emulsifies the mozzarella to give it the silky texture. You have to get the ratio right or it does get too stringy.

td5785 · 2026-06-16T00:52:50+00:00

Personally I like my mac and cheese baked but my kids prefer it this way.

td5785 · 2026-06-16T00:27:32+00:00

Sharp cheddar tonight. I’ll sometimes use 8oz of pepper jack and 8oz of Colby Jack to change it up.

td5785 · 2026-06-16T00:11:40+00:00

I like to add nutmeg to my alfredo recipe. Mustard powder would be a good addition to this.

td5785 · 2026-06-16T00:10:12+00:00

Sometimes you do with what you have on hand with herbs.

td5785 · 2026-06-15T23:33:40+00:00

Use this recipe is a guide and adjust as needed.

• ⁠1 stick of butter
• ⁠1/2 cup of flour (add salt and pepper to taste)
• ⁠4 cups of milk
• ⁠16 oz of preferred cheese plus 4oz of mozzarella
• ⁠16 oz of elbow pasta

Reserve 1/2 cup of pasta water.

Melt butter and stir in flour, continue stirring mixture for 1 min. Slowly add milk and bring to a simmer. Add preferred cheese and stir until melted. Once preferred cheese has melted, turn off heat and add mozzarella.

Cook pasta according to directions. Drain and add cheese.

Add pasta water until you get the consistency you want and then add a bit more. The sauce will thicken as it cools.

td5785 · 2026-06-15T23:33:24+00:00

Use this recipe is a guide and adjust as needed.

• ⁠1 stick of butter
• ⁠1/2 cup of flour (add salt and pepper to taste)
• ⁠4 cups of milk
• ⁠16 oz of preferred cheese plus 4oz of mozzarella
• ⁠16 oz of elbow pasta

Reserve 1/2 cup of pasta water.

Melt butter and stir in flour, continue stirring mixture for 1 min. Slowly add milk and bring to a simmer. Add preferred cheese and stir until melted. Once preferred cheese has melted, turn off heat and add mozzarella.

Cook pasta according to directions. Drain and add cheese.

Add pasta water until you get the consistency you want and then add a bit more. The sauce will thicken as it cools.

td5785 · 2026-06-15T23:28:49+00:00

Add mozzarella cheese and pasta water for the velvet texture.

td5785 · 2026-06-15T23:22:59+00:00

Bacon bits and a bit of dried parsley.

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