Homemade macaroni and cheese always reminds me of my momma. When I returned home after going away to college I literally gained 15 pounds that summer because she always had some sort of delicious pasta dish in the fridge. So just be forewarned, this is not fat free. Not even close. But delicious, comforting and homey? Oh, yeahhhh.
My momma’s homemade macaroni is the Mac Daddy. (Mac Mommy?) And it’s really not that much harder to make than the boxed stuff, so why not?
My secret to making homemade mac ‘n cheese a little easier is using a dutch oven. With the dutch oven there’s no need to transfer the cheesy macaroni into an oven-safe pan before baking, you just take it from the stove top straight to the oven. I own the Food Network dutch oven and I love it. I didn’t know if I was going to use it that much but it’s very versatile, you can fry in it, make casseroles, popcorn and even bake bread in it! It’s pretty awesome so if you don’t own one, I highly recommend making the investment. Actually the Food Network brand is very affordable compared to other brands like Le Creuset.
That said, I did not photograph this dish using my dutch oven. I actually baked this batch in my cast iron skillet. The skillet is another way to skip the step of transferring pans. You can create your cheesy roux in the skillet, add your noodles and then transfer the skillet into the oven. So if you have either a cast iron skillet or a dutch oven, you’re good to go. If not, no biggie, you’ll just have to use an extra pan.