We all crave that ultimate comfort food, and Ukrop’s macaroni and cheese tops the list for many Southern families. Originating from the iconic Ukrop’s grocery chain in Virginia, this creamy classic combines gooey cheddar with perfectly al dente pasta for a dish that’s both nostalgic and irresistible.
Our take brings this beloved recipe straight to your kitchen, proving it’s easy to whip up with simple ingredients. Whether you’re hosting a family dinner or seeking a quick weeknight win, we’ll guide you through the steps to create a homemade version that’s sure to impress.
Ingredients
To bring the creamy, nostalgic flavors of our beloved Ukrop’s Macaroni and Cheese to your kitchen, we start with these key ingredients. We’ve organized them in the order they’re typically used, with prep notes for clarity.
Pasta and Dairy Base
- 1 pound elbow macaroni: Cook until al dente for the perfect tender texture that holds the cheese sauce.
- 2 cups whole milk: Use full-fat for a richer, creamier consistency—warm it slightly before incorporating.
- 1 cup heavy cream: Adds luxurious silkiness; chill if preparing ahead to maintain freshness.
Cheese and Flavor Enhancers
- 2 cups shredded sharp cheddar cheese: Our go-to for that bold, tangy profile iconic to Ukrop’s—grate fresh for even melting.
- 1 cup shredded mozzarella cheese: Provides extra stretch and mild creaminess; opt for low-moisture to avoid excess water.
- 4 tablespoons unsalted butter: Melted to form the base of the roux—ensure it’s at room temperature for smooth blending.
- 2 tablespoons all-purpose flour: Acts as a thickener; sift it to prevent lumps in the sauce.
- 1 teaspoon salt: Enhances the savory depth—adjust based on your cheese’s saltiness.
- ½ teaspoon black pepper: Freshly ground for a subtle, warming kick.
- ½ teaspoon mustard powder: A secret touch for added zing that elevates the cheddar’s sharpness without overpowering.
These ingredients combine to deliver the comforting, cheesy goodness that makes Ukrop’s Macaroni and Cheese a family favorite. Gather them fresh for optimal results in your homemade version.
Required Equipment
To seamlessly transition from our ingredient list and craft the creamy, nostalgic flavors of Ukrops Macaroni and Cheese, we need a few essential tools. These items ensure precise preparation and help us achieve that signature cheesy texture without any hassle.
Here’s a curated list of the required equipment, organized by their role in the recipe:
- Large pot (at least 4 quarts): For boiling the elbow macaroni to achieve that perfect al dente bite.
- Colander: To efficiently drain the cooked pasta and prevent it from becoming mushy.
- Medium saucepan (about 2-3 quarts): Ideal for creating the smooth, velvety cheese sauce by melting butter and incorporating the flour.
- Whisk: Crucial for whisking the roux and preventing lumps when adding milk and cream.
- Wooden spoon or heat-resistant spatula: For stirring the sauce gently and folding in the cheeses.
- Measuring cups and spoons: To accurately measure ingredients like milk, cream, and spices for consistent results.
- Oven-safe baking dish (9×13 inches, if baking): For baking the assembled dish to a golden, bubbly finish, enhancing the comforting aroma.
By having these tools ready, we set ourselves up for a straightforward process that delivers the authentic, heartwarming taste of this Southern favorite.
Instructions
Let’s guide you through creating our Ukrop’s Macaroni and Cheese with these straightforward steps. We’ll ensure a creamy, nostalgic result that captures the comforting essence of this Southern favorite.
Prepare the Ingredients
Before we begin cooking, we’ll get everything measured and ready for efficiency. Start by shredding 2 cups of sharp cheddar cheese and 1 cup of mozzarella cheese if they’re not pre-shredded, ensuring they melt smoothly into our cheese sauce. Measure out 1 pound of elbow macaroni, 2 cups of whole milk, 1 cup of heavy cream, 4 tablespoons of unsalted butter, 2 tablespoons of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of mustard powder into separate bowls. This preparation helps us maintain the authentic, cheesy flavors of Ukrop’s Macaroni and Cheese without any delays.
Cook the Pasta
We’ll cook the pasta to al dente perfection for the ideal texture in our Ukrop’s Macaroni and Cheese. Fill a large pot with water, add 1 teaspoon of salt, and bring it to a rolling boil over high heat. Add 1 pound of elbow macaroni and stir occasionally to prevent sticking, cooking for about 7-8 minutes until it’s tender but still firm. Drain the pasta using a colander, then rinse quickly under cold water to stop the cooking process, preserving its satisfying bite that pairs beautifully with the creamy sauce.
Make the Cheese Sauce
Next, we’ll craft a rich, velvety cheese sauce that defines the heart of our Ukrop’s Macaroni and Cheese. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter, then whisk in 2 tablespoons of all-purpose flour to form a smooth roux, cooking for 1-2 minutes until it turns lightly golden. Gradually pour in 2 cups of whole milk and 1 cup of heavy cream while whisking constantly to avoid lumps, bringing the mixture to a gentle simmer. Stir in 2 cups of shredded sharp cheddar cheese, 1 cup of shredded mozzarella cheese, ½ teaspoon of black pepper, and ½ teaspoon of mustard powder until fully melted and the sauce becomes thick and glossy, infusing it with the comforting, sharp flavors that make this dish unforgettable.
Assemble and Bake
Finally, we’ll combine everything and bake for that irresistible golden finish on our Ukrop’s Macaroni and Cheese. In a large mixing bowl, toss the cooked pasta with the warm cheese sauce until evenly coated, then transfer the mixture to an oven-safe baking dish greased with a bit of butter. Spread it out evenly and sprinkle an extra ¼ cup of shredded cheddar cheese on top for a bubbly crust. Bake in a preheated oven at 350°F for 20-25 minutes until the top is golden and the edges are slightly crispy, delivering the warm, nostalgic aroma that turns this into a family dinner staple.
Make-Ahead Instructions
To help us enjoy the creamy goodness of Ukrop’s Macaroni and Cheese without last-minute rushes, we can prepare this comforting dish in advance. This approach keeps the nostalgic flavors intact while making it perfect for busy weeknights or family gatherings. Below, we outline the steps for make-ahead preparation, storage, and reheating to ensure our homemade version remains as cheesy and delicious as the original.
Preparing the Dish Ahead
We start by assembling the macaroni and cheese up to the baking stage, which allows us to save time on the day of serving:
- Cook the pasta: Boil the elbow macaroni to al dente as described in our earlier steps, then drain and rinse it under cold water to stop the cooking process. This prevents it from becoming mushy during storage.
- Make the cheese sauce: Prepare the roux and cheese sauce fully, combining the shredded sharp cheddar, mozzarella, butter, flour, milk, cream, salt, pepper, and mustard powder until smooth and creamy.
- Assemble everything: Mix the cooked pasta with the cheese sauce in the baking dish. At this point, we can cover the dish tightly with plastic wrap or aluminum foil.
Storage Guidelines
Proper storage is key to preserving the dish’s rich, melty texture. We recommend the following options based on how far ahead we’re planning:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Store the assembled dish in an airtight container or covered baking dish. This keeps the flavors fresh and prevents drying out. |
| Freezer | Up to 2 months | For longer storage, wrap the assembled dish securely in freezer-safe wrap or place it in a freezer bag. Avoid freezing after baking, as it can affect the creamy consistency. |
Reheating for Optimal Results
When we’re ready to serve, reheating should restore the golden, bubbly crust and warm aroma that make Ukrop’s Macaroni and Cheese a family favorite:
- From the refrigerator: Remove the dish from the fridge and let it sit at room temperature for 15-20 minutes. Preheat the oven to 350°F (175°C), then bake covered for 20 minutes. Uncover and bake for an additional 10 minutes until heated through and the top is golden.
- From the freezer: Thaw the dish overnight in the refrigerator first. Follow the same baking instructions as above, adding 5-10 minutes to the total time to ensure it’s piping hot.
For the best results, we stir in a splash of milk before reheating to maintain that signature creamy texture, ensuring every bite evokes the heartwarming nostalgia of this Southern classic.
Conclusion
We’ve loved sharing this take on Ukrop’s Macaroni and Cheese
a timeless favorite that brings families together over simple comforts.
It’s rewarding to recreate those nostalgic flavors in your own kitchen
and we’re sure it’ll become a go-to for easy weeknight wins or gatherings.
Frequently Asked Questions
What is Ukrop’s Macaroni and Cheese?
Ukrop’s Macaroni and Cheese is a beloved Southern comfort food from the Ukrop’s grocery chain in Virginia. It’s a creamy blend of cheddar cheese, pasta, and simple seasonings that evokes nostalgia for many families. This dish is perfect for family dinners or quick meals, offering a warm, cheesy taste that’s easy to recreate at home.
What are the key ingredients for Ukrop’s Macaroni and Cheese?
The main ingredients include 1 pound of elbow macaroni, 2 cups of whole milk, 1 cup of heavy cream, 2 cups of shredded sharp cheddar cheese, 1 cup of shredded mozzarella, 4 tablespoons of unsalted butter, 2 tablespoons of all-purpose flour, and seasonings like salt, pepper, and mustard powder. These create a rich, creamy texture that’s comforting and flavorful.
What equipment do I need to make Ukrop’s Macaroni and Cheese?
You’ll need a large pot for boiling pasta, a colander for draining, a medium saucepan for the cheese sauce, a whisk for mixing, a wooden spoon or spatula for stirring, measuring cups and spoons for accuracy, and an oven-safe baking dish for baking. These tools ensure a smooth process and a golden finish.
How do I prepare Ukrop’s Macaroni and Cheese?
Start by cooking 1 pound of elbow macaroni to al dente. Make a roux with butter and flour, then add milk, cream, and cheeses to create a sauce. Mix with pasta, transfer to a baking dish, and bake until bubbly and golden. This takes about 30-40 minutes total for a creamy, nostalgic result.
Can I make Ukrop’s Macaroni and Cheese ahead of time?
Yes, prepare the dish up to 24 hours in advance. Assemble it without baking, cover, and refrigerate. For longer storage, freeze for up to two months. This makes it ideal for busy weeknights or gatherings, allowing you to bake fresh when needed.
How should I store and reheat Ukrop’s Macaroni and Cheese?
Store leftovers in an airtight container in the fridge for up to three days. To reheat, bake in a 350°F oven for 15-20 minutes until warmed through, or microwave in short bursts. For frozen portions, thaw overnight in the fridge first, then reheat to maintain creamy texture and golden crust.