This classic baked macaroni and cheese is easy and delicious. Be sure to make extra … it’s great as leftovers!
Cliff Notes:
Make a bechamel sauce, add cheese and seasonings; boil macaroni according to package directions, minus one minute; drain noodles and pour into a buttered baking dish; mix in cheese sauce; mix together topping ingredients and sprinkle over mac & cheese; bake at 400° for 20-30 minutes until hot, browned, and bubbly.
Make It Your Own:
– Use your favorite pasta shape … shells, orecchiette, penne …
– Add a couple of tablespoons of barbecue sauce to the cheese sauce an give it an extra tang
– Mix in some meat — bacon, sausage, chicken, ground beef …
– Add veggies — broccoli, corn, peppers, green beans …
Simplify It:
– Use pre-grated cheese or cheese blend
– Top with crushed up potato chips or croutons or extra grated cheese
Oh … the great debate in our house. This topic has caused more “animated discussions” than any other food … brawls have broken out; valued possessions threatened; duels challenged and accepted; and a whole lot of eye rolling and grumbling.
On one side you have Austin who is committed heart and soul to Cheesy Mac & Cheese, and on the other side is Nick who has a very deeply held belief that the only real mac & cheese is this creamy mac & cheese. Ryan … well, as long as either one is on his plate, he won’t complain. As for Amber, she sides with Austin for two reasons – first of all, he’s her husband, and secondly, she doesn’t like crispy topping on her mac & cheese. Well, good news Amber … you can easily leave the topping off, and it’s just as delicious!
Creamy Macaroni & Cheese
Ingredients
- 1 pound Elbow macaroni or any small pasta shape – shells, orecchiette, etc.
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- FOR THE CHEESE SAUCE
- 5 Tablespoons Unsalted Butter
- 6 Tablespoons Flour1 pound Elbow macaroni or any small pasta shape – shells, orecchiette, etc.
- ——————–
- FOR THE CHEESE SAUCE
- 5 Tablespoons Unsalted Butter
- 6 Tablespoons Flour
- 1 1/2 teaspoons Dry Mustard
- 1/4 teaspoon Cayenne Pepper
- 5 cups Milk
- 4 ounces Sharp Cheddar Cheese, grated
- 6 ounces Medium Cheddar Cheese, grated
- 6 ounces Monterey Jack Cheese, grated (you could also use Gruyère or another cheese that melts well)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- ——————–
- FOR THE TOPPING
- 1 cup Panko Bread Crumbs
- 1/4 cup Butter, melted
- 1/2 cup Medium Cheddar Cheese, grated
- 1 teaspoon Seasoned Salt
- 1 1/2 teaspoons Dry Mustard
- 1/4 teaspoon Cayenne Pepper
- 5 cups Milk
- 4 ounces Sharp Cheddar Cheese, grated
- 6 ounces Medium Cheddar Cheese, grated
- 6 ounces Monterey Jack Cheese, grated (you could also use Gruyère or another cheese that melts well)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- ——————–
- FOR THE TOPPING
- 1 cup Panko Bread Crumbs
- 1/4 cup Butter, melted
- 1/2 cup Medium Cheddar Cheese, grated
- 1 teaspoon Seasoned Salt
Instructions
- Cook elbow macaroni according to the package directions, minus one minute. Drain and set aside.
- Preheat oven to 400°.
- FOR THE CHEESE SAUCE
- In a medium saucepan, mix butter and flour together and cook over medium heat until the mixture is smooth, bubbling, and lightly browned. Stir in dry mustard, cayenne pepper, salt, and pepper.
- FOR THE TOPPING
- Mix all topping ingredients together until the bread crumbs are completely coated with butter.
- ASSEMBLY
- Butter a large baking dish (a 9″x12″ cake pan works well for this.) Add the pasta then the cheese sauce and mix thoroughly. Cover with topping, then bake at 400° for 20-30 minutes until browned and crispy, and bubbling around the edges.
- Let sit 10 minutes before serving.
- Slowly whisk in milk and cook, stirring often, until the mixture has thickened to the consistency of cream.
- Remove from the heat and stir in the cheese, a handful at a time, until it’s fully melted. Thoroughly mix with macaroni and pour into the baking dish.
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- And here’s the video!
[…] the other half of our family debate in the cheesy vs. creamy macaroni battle. This is the homemade mac & cheese that Paul grew up on and I married in to. It’s simple […]