Prep time: 5 mins | Cook time: 28 mins | Total time: 33 mins | Servings: 6
This mac and cheese are the best in town! Insanely cheesy and creamy, I’m pretty sure you’ll be dying to make this over and over again!
Ingredients
1/4 c. butter
2 & 1/4 c. dry elbow macaroni
1/4 c. flour
2/3 c. milk
1 & 1/3 c. SHARP cheddar cheese, shredded
2/3 c. mozzarella cheese, shredded
1/3 c. heavy cream
1/2 lb cheese, cut into slices
1 tsp salt
1/2 tsp pepper
Crumb topping:
2/3 c. Panko bread crumbs
1/4 c. butter, melted
How to make The Best Mac and Cheese
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or nonstick spray, grease an 8 x 8-inch pan or any 2-quart casserole dish.
Step 2: Following the package directions, cook the macaroni in a 3-quart pot, making sure to omit any salt or fat called for. Drain the macaroni when done and return it to the pot. Drizzle the macaroni with 1 to 2 tsp of oil to prevent them from sticking.
Step 3: In the meantime, melt 1/4 c. butter in another small pot. Stir in the flour once the butter is hot and cook for about a minute, stirring constantly until bubbly. Then, gradually whisk in the cream and milk, making sure to not stop stirring until the mixture has thickened. To taste, add salt and pepper. Stir for another minute.
Step 4: Take the pot off the heat and slowly stir in the shredded mozzarella and cheddar. Return the pot to the burner over very low heat of the cheeses are not melting and stir constantly until blended.
Step 5: Onto the cooked macaroni, stir in the cheese sauce.
Step 6: Into the prepared casserole dish, pour half of the mac and cheese. On top, add a half-pound layer of the cheese slices. Then, add another layer of mac and cheese.
Step 7: Melt 1/4 c. butter in a small bowl. Add the bread crumbs and stir well. On top of the mac and cheese, spread the mixture.
Step 8: Place in the preheated oven and bake for about 20 to 25 minutes until the top of the casserole is golden brown and the cheese is bubbly.
Notes:
You can skip the cream and use 1 c of milk instead.
Feel free to use your favorite cheese. For this recipe, I used half each of sharp cheddar and Monterey Jack.
Assemble this about 1 to 2 days in advance, but do not include the crumb topping. Cover and store in the fridge. When ready to bake, add the crumb topping. Bake a bit longer.
Nutrition Facts:
Serving: 1 cup, calories: 729 kcal, carbohydrates: 51 g, protein: 28 g, fat: 46 g, saturated fat: 28 g, polyunsaturated fat: 2 g, monounsaturated fat: 13 g, trans fat: 1 g, cholesterol: 137 mg, sodium: 1060 mg, potassium: 259 mg, fiber: 2 g, sugar: 4 g, vitamin a: 1426 iu, vitamin c: 1 mg, calcium: 585 mg, iron: 2 mg
Ingredients
- 1/4 c. butter
- 2 & 1/4 c. dry elbow macaroni
- 1/4 c. flour
- 2/3 c. milk
- 1 & 1/3 c. SHARP cheddar cheese, shredded
- 2/3 c. mozzarella cheese, shredded
- 1/3 c. heavy cream
- 1/2 lb cheese, cut into slices
- 1 tsp salt
- 1/2 tsp pepper
- Crumb topping:
- 2/3 c. Panko bread crumbs
- 1/4 c. butter, melted
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or nonstick spray, grease an 8 x 8-inch pan or any 2-quart casserole dish.
Step 2: Following the package directions, cook the macaroni in a 3-quart pot, making sure to omit any salt or fat called for. Drain the macaroni when done and return it to the pot. Drizzle the macaroni with 1 to 2 tsp of oil to prevent them from sticking.
Step 3: In the meantime, melt 1/4 c butter in another small pot. Stir in the flour once the butter is hot and cook for about a minute, stirring constantly until bubbly. Then, gradually whisk in the cream and milk, making sure to not stop stirring until the mixture has thickened. To taste, add salt and pepper. Stir for another minute.
Step 4: Take the pot off the heat and slowly stir in the shredded mozzarella and cheddar. Return the pot to the burner over very low heat of the cheeses are not melting and stir constantly until blended.
Step 5: Onto the cooked macaroni, stir in the cheese sauce.
Step 6: Into the prepared casserole dish, pour half of the mac and cheese. On top, add a half-pound layer of the cheese slices. Then, add another layer of mac and cheese.
Step 7: Melt 1/4 c butter in a small bowl. Add the bread crumbs and stir well. On top of the mac and cheese, spread the mixture.
Step 8: Place in the preheated oven and bake for about 20 to 25 minutes until the top of the casserole is golden brown and the cheese is bubbly.
