Don’t settle for neon orange macaroni and cheese from a box! If your family loves this classic comfort food, wait until they try my homemade version! Make the velvety cheese sauce with freshly shredded cheese—not the powdered mix. It has a delightfully crunchy crumb topping that bakes golden brown in about 30 minutes. Smart Recipes, American Recipes, Dairy,Other Recipes, Recipes Dairy,Other American Baked Homemade Mac And Cheese Baked Homemade Mac And Cheese Recipe | PT45M Serves 12 Ingredients: 1 Pound Elbow Macaroni 0.75 Cup Unsalted Butter 0.33 Cup All-Purpose Flour 3 Cups Whole Milk 1 Cup Shredded Cheddar Cheese 1 Teaspoon Kosher Salt 0.5 Teaspoon Freshly Ground Black Pepper 0.5 Cup Plain Panko Crumbs In a large saucepan, cook macaroni al dente according to package directions. Drain well in a colander and set aside. Do not rinse. Preheat the oven to 375 degrees. In another large saucepan over medium-high heat, melt 1/2 cup of butter. Add flour while constantly stirring. Pour in the milk slowly and continue to stir. Bring mixture to a boil and stir constantly for 2 minutes. Stir in the cheese, salt and pepper and continue to stir until a smooth sauce is formed. Combine cooked macaroni and cheese toss, and toss to combine. Transfer to a large casserole dish. Remove saucepan from the heat. Stir in cheese, salt & pepper and stir until the cheese melts. Transfer macaroni to the cheese sauce and mix well until it is completely coated. Meanwhile, in a small bowl, mix 2 tablespoons of butter with panko crumbs. Sprinkle evenly over the surface of the mac & cheese. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

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