Welcome back from the Holidays! Hope it was a fun and safe holidays for everyone! Now that the parties have died down and the slow crawl back to everyday life begins to settle in with a homely warm pasta dish!
I actually whipped this recipe up in need of an extra dish during a small Thanksgiving Hayley and I hosted. We needed something that couldn’t take up oven space, but homemade mac-n-cheese just sounded so, so gooood! But, well most homemade mac-n-cheese is baked right? Well, with some inventive thinking I made this recipe up that actually was super tasty and paired well with the feast!
From then on throughout the holiday season I made it a few more times, refining it a bit as I went (and trying to pay attention to measurements in the event, it earned a place on this lil blog of mine). Every time I made it, it was a hit and I had to do my best when asked for the recipe. But no more, after today it will be set in stone, chiseled in gold and cemented in time for all to know!
So, let’s talk a little about this recipe. It’s basically noodles with a good ol’ cheese sauce made up for it. I catered the cheese sauce to be perfect for mac-n-cheese. Since it’s the star player in flavor here I added both onions and….mustard!
If you’ve made a variety of homemade mac-n-cheeses before you’ll definitely be familiar with dried mustard being a common ingredient. Unfortunately, with none on hand I tried a small amount of yellow mustard and found the results to be pretty good! Just don’t overdo it, you want the essence of flavor, not actual mustard flavored mac-n-cheese.
I also dice up onion and cook it with the roux, this adds a nice flavor and if I’m really going all out I use the immersion blender to make sure it’s perfectly and smoothly incorporated.
Also note: When you are making your noodles, I strongly advise you salt the water pretty generously. Most of the salt won’t make it into the noodle but it really does flavor the noodle and do a lot to make the dish tastier. That’s about a teaspoon of salt per quart if you want an amount.
Hope you try it out! It’s a great side dish that really is pretty easy and doesn’t take too long! Let me know what you think and how it goes in the comments below! Thanks for reading 🙂
Homemade No-Bake Mac-n-Cheese
This is a perfect side dish that isn't too hard but totally delicious!
- 8oz Medium Shell Pasta
- 2 Cups Milk
- 2T butter
- 2T flour
- 1/2t yellow mustard
- 1/4 cup diced onion
- 1 cup shredded cheddar cheese
- 6oz Velveeta cheese (cubed)
- 1t salt
- 1t pepper
- Step 1 Cook pasta according to directions
- Step 2 While pasta is cooking melt butter over medium heat
- Step 3 Add and cook onions until soft (about 5 minutes)
- Step 4 Add flour and cook until bubbly, then cook for another minute.
- Step 5 Slowly add milk about 1/4 a cup of a time to flour, onion, butter mixture. Whisk until combined.
- Step 6 Cook until simmering and thickened.
- Step 7 Set heat to low and add mustard, and cheeses. Stir until full melted and mixed together.
- Step 8 Add salt, and pepper.
- Step 9 Once noodles are cooked and drained, add back into empty pasta pot.
- Step 10 Pour cheese sauce mix onto pasta shells, stir and serve immediately.
- Step 11 Enjoy!