Summer is here, and that means it’s time for outdoor gatherings, sizzling grills, and the irresistible aroma of a backyard BBQ. While the burgers and hot dogs may take center stage, it’s the sides that often steal the show. This season, elevate your BBQ game with a crowd-pleasing favorite that’s sure to be the talk of the party: homemade mac & cheese.

Imagine serving up a creamy, cheesy delight that perfectly complements those smoky ribs or grilled chicken. Our homemade mac & cheese is not just any side dish; it’s a rich, comforting blend of tender pasta and a velvety cheese sauce, guaranteed to satisfy both kids and adults alike. With its irresistible combination of sharp cheddar, Gruyere, and mozzarella, this dish brings a touch of gourmet to your picnic table without any fuss.

So, whether you’re hosting a large family gathering or a casual cookout with friends, this ultimate mac & cheese recipe will make your summer BBQ unforgettable. Get ready to add a spoonful of comfort to your plate and watch as everyone comes back for seconds!

 

Homemade mac & cheese recipe:

Ingredients

– **For the Pasta:**
– 1 pound elbow macaroni or pasta of your choice
– Salt for the pasta water

– **For the Cheese Sauce:**
– 4 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 4 cups whole milk (or a combination of milk and heavy cream for a richer sauce)
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyere cheese
– 1 cup shredded mozzarella cheese
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste

– **Optional Topping:**
– 1/2 cup panko breadcrumbs
– 2 tablespoons melted butter
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon paprika (for color)

Instructions

1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.

2. **Make the Cheese Sauce:**
– In a large saucepan, melt the butter over medium heat.
– Add the flour and whisk continuously for about 2 minutes to create a roux.
– Gradually add the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and comes to a simmer.
– Reduce the heat to low and add the shredded cheeses, one cup at a time, stirring until each addition is melted and the sauce is smooth.
– Stir in the Dijon mustard, garlic powder, and onion powder. Season with salt and pepper to taste.

3. **Combine Pasta and Sauce:**
– Add the cooked pasta to the cheese sauce and stir until the pasta is well coated.

4. **Optional: Add Topping and Bake:**
– Preheat your oven to 375°F (190°C).
– Transfer the mac & cheese to a greased baking dish.
– In a small bowl, mix the panko breadcrumbs with melted butter, grated Parmesan cheese, and paprika. Sprinkle evenly over the mac & cheese.
– Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.

5. **Serve:**
– Let the mac & cheese cool for a few minutes before serving.

Enjoy your homemade mac & cheese!