Recipe mac and cheese cheddar

Pour 2 tablespoons of butter into bowl, add breadcrumbs and blend together thoroughly; set aside. REDUCE heat to low, add flour to butter remaining in saucepan and whisk over heat for 2 minutes, being careful not to let it color. Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer.

Cook, stirring often, for about 3 minutes. Stir in drained pasta.

Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta. Mix remaining cheese into breadcrumbs and scatter evenly over top. BAKE uncovered for 25 to 30 minutes, or until golden on top and bubbling throughout. Let stand for 5 minutes before serving. Sometimes I add a bit of pepper Jack cheese an that's also awesome.

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Really good. Definitely will do again but without the bread crumbs since my husband did not care for the crunch.

I'm always asked for the recipe. Although our family doesn't like nutmeg, so I leave it out, you can't beat this recipe! Sign Up! Skip to Main Content. Baked Macaroni and Cheese Recipe by Cabot 4. Details Nutrition Reviews. Details Baked macaroni and cheese has long reigned as the quintessential comfort food. Show More. Show Less. Enjoy Tasty Tips!

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Get more mac and cheese makeovers today! Smoky Bacon Cheddar Cheese Deli. Sharp Cheddar Cheese. Extra Sharp Cheddar Cheese. Salted Butter 1 lb. Sharp Yellow Cheddar Cheese. Nutrition Nutrition Facts. Only this kind! I was too lazy to weight the cheese so I think I may have used about a cup too much Cheddar. I have tried many mac and cheese recipes and this one hit the mark. The entire family loved it. My roux was runny; therefore I added more flour approx.

I used mild cheddar, Gruyere, and Colby-jack cheese. I also added dry mustard, onion and garlic powder. Next time will try the Habanero cheddar as mentioned in another reply below. Sooooo amazing!! I used Gouda in stead of the Gruyere and it turned out phenomenal!

How to Make The Perfect Mac and Cheese

Thank you so much! Did you still use the medium sharp cheddar as well? Thank you so much for sharing. Super good, for anyone who wants to keep the richness of the Gruyere, but add some kick. Going to go shopping tonight to get the stuff to make it with Habanero Cheddar and Chipotle smoked Gouda. My daughter just made this for the first time and said it was the best homemade macaroni and cheese she has ever made! I loved the recipe. I made this for my high school Culinary Arts class.

Best ever macaroni cheese recipe

I made the 5 cheese variation and baked it at F for 20 minutes and it was so tasty. I never have even thought of the idea of layering the mac and cheese like lasagna and it proved to be a success! Hello, I recently made this and it turned out great. I did modify the mixture more to what my family is used to for Macaroni and Cheese.

So what did I do? There is no need given the amount of fat in the dish. Again between the salt in the pasta water and the salt naturally in the cheese, you do not need extra salt. Your choice on that though. So what did I add? Both of which worked well. The Barilla only has 12 oz of pasta vice a pound of conventional pasta, but it works perfectly fine. This is absolutely delicious and rich. Such a comfort food.

I added chunks of ham to mine. Thank you. Thank you chunky ached for this fantastic fool proof recipe! So so so good!! I added an entire head of steamed cauliflower and that was delish too! Do you have any suggestions in regards to using fresh pasta and not boiling it first?

I understand make the sauce a little thinner but what would the cooking time be then? I would make it as directed, and keep it warm in an insulated bag.

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Family loves this recipe and requests it often! I have tried so many other mac n cheese recipes and they always ended in disappointment.

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Hands down, this is the best mac n cheese dish ever!!!! I did change it up a little. I chopped up some bacon, onion, and garlic, sauteed all that and added it after the sauce was done. I also added two teaspoons of dry mustard and four teaspoons of truffle oil to the sauce before adding the cheese and then a little bit grated nutmeg. So cheesy with the layered cheeses.