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creamy homestyle mac and cheese

Creamy Homestyle Mac and Cheese Recipe

This elevated mac and cheese combines sharp cheddar with a sophisticated white wine cheese sauce and a hint of cayenne heat. Forget the boxed stuff - this homemade version delivers restaurant-quality comfort food with a perfectly golden, crispy top and creamy interior that's pure indulgence.
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Mac and Cheese, Pasta
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 485kcal

Equipment

Chef's Knife
Chopping Board
Medium Saucepan
Whisk
Baking Dish

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 cups low-fat milk
  • 1/2 cup dry white wine
  • 1/2 medium onion diced
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 5 1/2 ounces sharp cheddar cheese grated
  • 1 lb penne rigate

Instructions

  • Heat oven to 350°F.
  • Melt butter in a saucepan over medium heat, then whisk in flour. Continue stirring and cook for 3 minutes.
  • Whisk in the milk and wine thoroughly until smooth.
  • Add the diced onion and cayenne, then bring mixture to a simmer.
  • Add salt and simmer until thickened, stirring and scraping the bottom frequently, about 5 minutes.
  • Remove sauce from heat and stir in 4 1/2 oz of the grated cheese until melted. Set aside.
  • Bring water to boil for pasta and cook for about 7 minutes until firm but just hydrated in the center.
  • Drain pasta and stir into the cheese sauce.
  • Transfer mixture to the saucepan or a ceramic/enameled baking dish and sprinkle remaining 1 oz cheese over top.
  • Bake for 25-35 minutes until cheese is golden brown.
  • If extra browning is needed, place under broiler for 1-2 minutes, watching carefully.
  • Let cool 3-5 minutes before serving.

Notes

The pasta should be slightly undercooked as it will continue cooking in the oven
Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best results
Grate cheese fresh for the smoothest melting - pre-shredded cheese contains anti-caking agents
Can be assembled ahead and refrigerated for up to 24 hours before baking
For extra richness, substitute half-and-half for 1 cup of the milk
Adjust cayenne to taste - start with less if sensitive to heat
Leftovers keep refrigerated for 3 days and reheat well in the oven

Nutrition

Calories: 485kcal | Carbohydrates: 65g | Protein: 21g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 825mg | Potassium: 380mg | Fiber: 3g | Sugar: 8g