Again, grate your own fresh block of cheese to ensure a velvety texture. It’s deliciously savory, adding another irresistibly cheesy dimension to your homemade macaroni and cheese. The second good block of cheese you’ll need is Pecorino Romano - it brings this dish over the top. If you prefer a more orange hue, you can use sharp yellow cheddar instead of the white the main difference is the annatto coloring typically added to yellow cheeses.
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Its made on the stovetop and does not require any baking. Bake the macaroni in the oven for 45 to 60 minutes. This is our quick and easy homemade macaroni and cheese recipe. Place the macaroni and cheese in the oven. This is our quick and easy homemade macaroni and cheese recipe. Cover the macaroni and cheese pan with aluminum foil. Heat large pot of salted water, cook the macaroni to al dente (1-2 minutes less then package instructions). Add the two bags of Sharp Cheddar Cheese and a little paprika to the top. In a large bowl combine all the cheeses and set aside. We prefer sharp cheddar for its bolder, more pronounced flavor, thanks to being aged for more years than mild cheddar. Pour the cheese sauce over the macaroni and mix well.
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Buy a good quality block of sharp white cheddar cheese, rather than the pre-shredded bags, as bagged shredded cheese often contains additional ingredients that hinder its ability to achieve a melty-smooth texture. Sharp white cheddar makes all the difference, with its super creamy and smooth texture upon melting. If you’ve ever tried reheating leftover mac ‘n cheese, you know it’s no easy task and you’ll appreciate this recipe all the more. It’s fabulous right out of the oven, and it manages to reheat surprisingly well. This macaroni and cheese is perfectly creamy, rich, superbly cheesy, and big on flavor.