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If you want to make this homemade macaroni and cheese from scratch even easier, check out our Instant Pot Macaroni and Cheese recipe.
Photos courtesy of Sara Welburn Photography
How to Make Homemade Macaroni & Cheese from Scratch
There are two parts to this recipe – the noodles and the sauce.
Cook up 3 cups of elbow/macaroni noodles (or you can use shells if your children prefer that shape) according to the cooking instructions on the bag. Or, if you want to take a shortcut, just add them to the Instant Pot and cover with water, about 3-4 cups, and cook on high pressure for 4 minutes.
While those are cooking, you can microwave a bag of frozen vegetables you would like to add in (we like broccoli, cauliflower, and/or carrots in our home), as well as cute any amount of ham. When we’re having a busy day, we just slice up deli/lunch meat ham.
After draining and rinsing the noodles, start on the cheese sauce for this homemade macaroni & cheese from scratch.
We also use these delicious cheese sauce on our homemade Ham and Cheese Rollups, which are incredible!
- 1/4 cup melted butter
- 6 tbsp flour
- 3 cups milk
- 1/2 tbsp chicken boulian or flavor base
- grated cheese
Melt butter on medium temperature stove. Mix in the flour to create a very thick paste.
Add milk and stir constantly (do not walk away at all or it will burn on the bottom). Continue stirring and as the sauce thickens, add the boulion.
Keep stirring until all lumps are out and sauce begins to boil. Continue stirring constantly while sauce boils for at least 1-2 minutes (be careful of splashes). Then add as much grated cheese as desired.
Put it all together
Pour the cheese sauce onto the noodles, and add the ham and vegetables. Enjoy your homemade macaroni & cheese from scratch!
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