There’s something so cozy and comforting about warm foods. I think one of my favorite things about the leaves changing and temperatures dropping is the fact that I can really start using my oven for any meal. Over the past few weeks, I had been craving some heavy carbs, so I thought it was only fair to whip up probably one of my most nostalgic (and indulgent) warm dishes for fall. This is my homemade mac & cheese recipe!This is the homemade mac & cheese recipe that I grew up eating. My favorite part was always the crushed Ritz crackers my mom would always garnish on top – they would turn perfectly golden brown. Of course, we didn’t have any on hand when I decided to make this, so unfortunately I don’t have photo documentation as evidence. However, I highly HIGHLY recommend adding a few Ritz on top of your mac & cheese before you put it in the oven. It adds the perfect, buttery crunch. This recipe is so simple and quick – it’s really the perfect dish to enjoy during the autumn season. And a side note, I am obsessed with black pepper! As you can tell, my bowl of mac & cheese was covered in pepper. Just the way I love it!
- 2 cups macaroni
- 2 1/2 cups milk
- 2 tbsp cornstarch
- 1/4 cup butter
- 1/2 tsp dry mustard
- 1/4 tsp Worcestershire sauce
- 1 1/2 cup shredded cheddar cheese
- Black pepper
- 1/4 cup grated onion (optional)
- Ritz Crackers (optional)
- Preheat oven to 350°F.
- Boil water and cook noodles – set aside.
- Blend milk into cornstarch in a saucepan. Add butter, onion, mustard, worcestershire sauce, and pepper.
- Bring milk mixture to a boil.
- Once your mixture is boiling, reduce heat and add the cheese. Whisk until fully combined.
- Pour mixture on top of the noodles and mix to combine.
- Add crumbled Ritz crackers on top (make sure you try this!).
- Bake for 20 minutes and enjoy!