My Best Macaroni and Cheese

Chris T.

By
@chrisb64

This is a wonderful creamy baked macaroni and cheese that I have made for years and friends and family always request it especially around the holidays. I will take pics as soon as possible...this is my first recipe post so please be patient with me.


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Prep:

25 Min

Cook:

30 Min

Ingredients

1 lb
elbow macaroni, cooked
1/2 c
butter
1/2 c
flour
1 tsp
salt
1/4-1/2 tsp
pepper
5 c
milk
1 lb
shredded cheddar cheese
1/3 c
seasoned bread crumbs(to be used for topping)
2 Tbsp
melted butter(to be used for topping)

Directions Step-By-Step

1
Melt butter over low heat in a pot that will hold at least 3 qts.
2
Stir flour,salt and pepper into the melted butter with a whisk, continue whisking until the mixture gets bubbly,let it bubble for one full minute (otherwise it may taste a bit floury*) while whisking and being sure NOT to let the mixture brown.
3
Stir in milk with whisk and continue whisking it until it comes to a boil(you can raise the heat a bit to hasten the boiling but be sure to keep whisking it and not allowing it to burn/brown on the bottom of the pot). Let this mixture boil for 3 minutes while whisking(again..just so it isn't floury and the full flavor comes through)
4
Stir in shredded cheese and stir until fully melted.
5
Put macaroni in large oven proof bowl and stir in cheese sauce.
6
Mix bread crumbs and the 2tbsp melted butter and sprinkle over the macaroni and cheese.
7
Bake at 350* for 30-35 minutes until it is bubbly around the edge usually.
8
*You can add 1-2tsp dry mustard when you add the flour if you want to kick the flavor up a notch. Add ins are endless...ham,bacon,stewed tomatoes,broccoli,etc. I use yellow cheddar but white cheddar makes a smoother sauce. This recipe can easily be halved if you are not feeding a crowd :o). Lately to cut calories/fat I just sprinkle the top with the seasoned bread crumbs and NO butter...just as tasty!

About this Recipe

Dietary Needs: Vegetarian