Lemon For Mac

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This creamy homemade mac and cheese recipe uses under 10 ingredients, so it's super easy to make. I add dollops of pesto and peas to brighten it up.

vegetarian / dinner — Jump to recipe

As I was planning what to post this fall, I realized that I’d never shared an easy, homemade mac and cheese recipe. Growing up, my sister and I devoured mac and cheese out of the box. And though that too-yellow, powdered variety of mac and cheese is now a thing of the past for me, I still enjoy a good homemade mac and cheese on occasion. It was high time I shared a recipe here.

Luckily for me, the Two Peas & Their Pod Cookbook just came out. I’ve been friends with Maria of Two Peas and Their Pod for years so I couldn’t be more excited for her book to arrive! It’s full of nourishing, easy-to-make recipes that are all family-friendly, plus tips for meal prepping, grocery shopping, and cooking with kids. Though the book isn’t vegetarian, it includes an entire section of vegetarian main dishes, as well as veggie side dishes, salads, and soups. And last (but definitely not least) you’re going to want to get this one for Maria’s amazing array of cookie and dessert recipes (think Key Lime Bars, Peanut Butter Pie with Cookie Crust, Deep Dish Brownie Cookies, and more!).

Made Mac & cheese for first time in my foodi. It tasted good but the brown color made it strange. I asked my husband, who loves Mac & cheese if he liked it. He said he thought it would taste creamier. I used cheddar that he loves. But when I asked if he wanted me. Super Lemon MAC, also known as “Super Lemon Miracle Alien Cookies,” is a heavily sativa dominant hybrid strain (90% sativa/10% indica) created through crossing the delicious Lemon Miracle Alien Cookies/Lemon MAC X Super Silver Haze strains. If you love a bright flavor and eye-opening high, Super Lemon MAC is totally made for you. The Biology Of Super Lemon Haze. Super Lemon Haze is a sativa-dominant cross between Lemon Skunk and Super Silver Haze. When it flowers, Super Lemon Haze produces kief-caked, multi-colored buds that are reminiscent of the Fruity Pebbles strain. Super Lemon Haze is a fast grower and can reach heights in excess of 78 inches in just seven to nine. 1 day ago  From left to right, Fred Moten and Ralph Lemon. MacArthur Foundation (2) The MacArthur “genius” fellows this year include two art.

When I got the book, I already had mac and cheese on my mind, and this Pesto Havarti Homemade Mac and Cheese recipe looked so creamy and delicious that I couldn’t resist giving it a try.

How to Make Mac and Cheese

Maria’s homemade mac and cheese recipe is SUPER easy to make, taking about 20 minutes from start to finish. To make it especially quick to assemble, blend up a batch of pesto ahead of time, or use store bought pesto in a pinch. With the pesto prepped, it comes together in a flash:

  • Start by cooking your pasta. You want it to be just al dente; my elbow macaroni took only 5 minutes!
  • Then, make the cheese sauce. Melt butter in a pan and add flour to make a roux. Whisk to create a smooth paste, and then stir in the milk. Continuing whisking until the milk thickens, about 2 minutes, and then add the cheese, stirring until it melts completely.
  • Add the pasta! Mix in the pasta until it’s warmed through, as well as any veggies you’re using (I added peas!).
  • Serve. Transfer the creamy pasta to plates and dot with pesto, basil, and red pepper flakes. Yum!

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One tip before you cook: steer clear of pre-shredded cheese here, which is often coated in starchy anti-caking agents. Grating the cheese yourself will yield the best oozy, creamy texture.

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Easy Mac and Cheese Variations

  • Change up the cheese. Maria’s recipe calls for all havarti cheese, but I like to make mine with 1/2 havarti and 1/2 sharp white cheddar cheese for a stronger flavor. Gouda would also be delicious here.
  • Add veggies. In the book, Maria talks about how this mac and cheese recipe is a great template for all sorts of veggies. I added steamed peas to mine, but steamed broccoli or asparagus or sautéed spinach would also be great mix-ins.
  • Play with the pesto. I made my mac and cheese with a super-green spinach pepita pesto, and it was delicious. Of course, a classic basil pesto would be excellent, as would kale pesto, or any variety of pesto you like! See this post for some of my favorite variations. You could also skip the pesto entirely!
  • Make it tangier. Stir 1/2 teaspoon dried mustard powder or 1 teaspoon Dijon mustard into the cheese sauce.
  • Use your favorite pasta shape. I used classic elbow pasta, but cavatappi, orecchiette, farfalle, or little shells would all be good too.
  • Make baked mac and cheese. Transfer the finished stovetop mac to a baking dish, and top it with panko bread crumbs and grated Parmesan cheese. Broil for 3 minutes, until the bread crumbs are golden brown.

If you want to try more macaroni and cheese variations, check out my vegan mac and cheese or my cauliflower baked macaroni and cheese!

What to Serve with Macaroni and Cheese

This homemade macaroni and cheese recipe can double as a main and a side dish. Pair it with your favorite protein, or serve it with a simple veggie side dish like lemon green beans, roasted beets, roasted cauliflower, roasted tomatoes, Brussels sprouts, broccoli, or asparagus. It’d also be great with a cup of tomato soup and some crusty bread. Enjoy!

Lemon Filling For Macarons

If you love this macaroni and cheese recipe…

Check out this post for more easy dinner ideas or try one of these delicious pasta recipes next!

  • Fettuccine Alfredo with Cauliflower Alfredo Sauce
  • Linguine with Lemon & Tomatoes
    • Roasted Vegetable LasagnaCreamy Pasta PomodoroLemon ganache for macaronsCreamy Vegan Broccoli Pasta
  • Easy Pesto Pasta

    • Lemon For Mac Computers

    Homemade Mac and Cheese

    rate this recipe:5 from 14 votesPrep Time: 5minsCook Time: 15minsTotal Time: 20mins
    Serves 6

    Yossy Arefi for The New York Times (Photography and Styling)

    Ingredients

    • Kosher salt and freshly ground pepper
    • ⅔ cup minced bread-and-butter pickles
    • 2 large stalks celery, peeled and finely chopped
    • 4 scallions, trimmed and thinly sliced, plus more for garnish
    • ½ cup mayonnaise
    • ½ cup buttermilk (see Tip)
    • ⅓ cup finely chopped fresh Italian parsley, plus more for garnish
    • ¼ cup chopped fresh dill, plus small sprigs for garnish
    • ¼ cup drained jarred capers, chopped, plus 3 tablespoons caper brine
    • 4 teaspoons Dijon mustard
    • 1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
    • 1 teaspoon granulated sugar
    • 16 ounces elbow macaroni

    Preparation

    1. Bring a large pot of salted water to a boil over high.
    2. While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
    3. Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
    4. Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

    Tip

    • If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to 3/4 cup and use 1/4 cup milk.
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