The recipe is below, but I wanted to give you three really clear steps on how to do this so it takes 10 minutes to cook (Note: total time is slightly longer if you add in the 5-10 minutes it takes to get the water to boil). It really brings out the flavor of the cheddar cheese. But this spice (it’s a powder, found in the seasonings aisle at the grocery store) is absolutely essential to a great cheese sauce. It’s become a staple for us because it’s fast (10 minutes of active cooking!) and made from ingredients that I always have on hand: butter, flour, milk, cheddar, dry mustard and salt.Ī note on the dry mustard: I hate mustard. Mac and cheese is the ultimate comfort food, and while we all love a great homemade version (like Ree Drummonds extra creamy macaroni and cheese), its helpful to keep store-bought brands on hand for super-quick meals.If youre wondering how to make boxed mac and cheese better, you should know that you dont have to stick to the directions on the box. In fact, it worked so well that I made it again shortly after. So, I tossed together a quick roux (that’s just a fancy word for a butter and flour mixture), added whatever milk and cream I could find in the fridge and tossed in cheese. We were out of the boxed mac and cheese, but it seemed like the perfect accompaniment for the chicken he was making. I started making it one snowy night when Shawn and I were trying to decide what to make as a side dish for dinner. This recipe is something I have worked on and honed over the last few months. Because this is a fresh, homemade replacement for the box. Does it look like boxed mac and cheese to you? Good. And I love sharing it because it is so freakin’ easy. I loved knowing that this is something that people want to hear about.
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