Homemade Mac & Cheese
August 13, 2026 • 0 comments
There's something comforting about a pot of homemade mac and cheese. Made with real butter, fresh milk, and plenty of good cheese, it's simple food that never goes out of style.
This recipe comes together with pantry staples and lets the rich flavor of real raw dairy shine. Serve it alongside grilled burgers, barbecue, or enjoy it as a meal on its own.
Ingredients
- (1lb) Elbow Macaroni (or pasta of your choice)
- (4 tbsp) Raw Unsalted Butter for Cats & Dogs, 12 OZ
- (¼ cup) All-Purpose Flour
- (2 cups) Raw Milk, 1/2 Gallon in Glass (WV ONLY)
- (1 cup) Raw Heavy Cream for Cats & Dogs, 1 Pint
- (1 tsp) Dijon Mustard (optional)
- (½ tsp) Garlic Powder
- Salt and freshly ground black pepper, to taste
- (3 cups) Mild Cheddar Cheese, 8oz
Directions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
- In a large saucepan, melt the raw butter over medium heat.
- Whisk in the flour and cook for about 1 minute to form a smooth roux.
- Slowly whisk in the raw milk and cream. Continue stirring until the sauce begins to thicken, about 4–5 minutes.
- Reduce the heat to low and stir in the shredded cheese a handful at a time until smooth and creamy.
- Stir in the Dijon mustard (if using), garlic powder, salt, and pepper.
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Serve immediately, or transfer to a buttered baking dish. If baking, sprinkle with buttered breadcrumbs and bake at 375°F for 20–25 minutes until golden and bubbly.
Optional topping:
- ½ cup breadcrumbs
- 2 tbsp melted Triple E Raw Butter
Notes
- Freshly shredded cheese melts much more smoothly than pre-shredded cheese.
- Feel free to mix cheeses for extra flavor; Cheddar, Colby, Gouda, or Swiss all work well together.
- Add cooked bacon, pulled chicken, or sautéed broccoli to make it a complete meal.
- For an extra creamy mac and cheese, don't skip the raw cream.
- Leftovers reheat well with a splash of raw milk stirred in.
