I definitely will not be making this again. Spoon pasta mixture into a lightly greased 2-qt. The general consenses was that it was edible, but not that great. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth stir in pasta. It did thicken in the oven, but it was too saucy to brown. I left it in for another 15 minutes then decided it was as good as it was gonna get. After 45 minutes, I took it out, but it was still a bit runny and not at all browned. It did thicken, obviously, but when I poured it on to the macaroni, there was sooo much sauce that the pasta was practically swimming! I added some ham and peas, then topped with breadcrumbs and put in the oven. This is when I first realized that it takes TWO whole bags of shredded cheese! I kept going, since id already used 4 cups of milk. So I decided to add the cheese and see if it helped. It didnt thicken much, due to the amount of milk. I made the cheese sauce the way I do a gravy, starting with butter and flour, then slowly adding the milk. First, as I was making it, I thought that 4 cups of milk seemed a bit much. Sadly, I misplaced my usual recipe and thought Id give this one a try. We're all big food lovers, and none of us can resist a good homemade mac n'cheese. All rights reserved.I made this for dinner tonight for myself, my boyfriend and my 7 year old. Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from 'Georgia Cooking in an Oklahoma Kitchen' by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Allow it to sear before you start to break it up, for best results. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Add beef to the pot and cook until browned. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk.

Whether you like it made on the stovetop, baked in the oven, drizzled with buffalo sauce, or even mixed with pickles, weve got you covered with these unique and delicious top-rated macaroni and cheese dishes. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Thats why weve rounded up our 15 best mac and cheese recipes, all of which have 4 stars or more from our trusted reviewers. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. This dish has been tested when made right away, which yields the best results. As a caveat, this recipe, as with most mac and cheese recipes, loses some of it’s creaminess when made ahead. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Bake at recipe temperature for 25-35 minutes, until hot and bubbly. For the macaroni: Preheat the oven to 350 degrees F.

Baked mac and cheese best recipe