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Let cool for about 15-20 minutes before digging in so that it can set completely.It will set as it cool and just be the creamiest, cheesiest thing ever. You want the macaroni and cheese to be somewhat jiggly when you take it out. Do not over-bake to prevent it from being dried out. Top with sharp cheddar cheese and paprika.Grease a 9 X 9-inch pan with butter & pour the mac n cheese into it.Pour cheese mixture over cooked macaroni and stir to combine.Remove from heat & add in 4 cups of cheese & stir until smooth.I used a spoon to mash the cream cheese up a bit.
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Cheddar and similar cheeses that melt well (Monterey Jack is a good one) will make your sauce the creamiest it can be. Whisk & stir like crazy to get it smooth. A cheese like Parmesan, for instance, isn't going to melt super well, meaning it's better for a topper than for your creamy cheese sauce. Add in the cream cheese & stir until completely dissolved and smooth.You want the mixture to steam but NOT boil. Slowly whisk in 1 cup chicken broth, half n half, & milk.In a large saucepan over medium heat, melt butter & whisk in the flour.Our collection of 22 Best Mac and Cheese Recipes shows you how make mac and cheese quick, easy and. About 7-8 minutes (look on the back of the box for the cooking time and set your timer so that you don't overcook it) When macaroni is done, drain and set aside. As far as rich, creamy comfort food, there's absolutely nothing better homemade mac and cheese. (Just enough to cook your macaroni in) Bring to a boil. In a large pot, add equal parts water & chicken broth.