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macaroni and cheese recipeI am sitting here tonight trying to make my meal plan for the week and write my shopping list, but really all I can think about is this macaroni and cheese.  I don’t eat macaroni and cheese very often, it is not exactly what one would call a “light” dish, but if I am going to eat it, this is the kind that I want.  Rich, creamy, crunchy.  All of the good things that you want going on when you are eating something bad for you.

The thing about macaroni and cheese in my opinion, is that it is either really, really delicious or really, really disappointing.  Sometimes you order macaroni and cheese out and it looks really good, then you take a bite to discover that it is under-seasoned and flat, nothing makes me sadder.  But then other times, it is the most decadent, divine, reason to run an extra mile or two on the treadmill the next day.

So what can you do to guarantee that you are gonna sink your teeth into something delicious?  Use more than one kind of cheese and use a lot of salt and pepper.

Want to make the best macaroni and cheese ever?  Let’s go.

macaroni and cheese recipe2 Tablespoons butter
salt and pepper
1 pound pasta shells (or any kind of noodle that you like)
1/4 cup flour
1 teaspoon dry mustard
4 cups whole milk
12 ounces of cheese (I used a combination of Cheddar, Monterey Jack, Mozzarella, Provolone, Asiago, Fontina, and Parmesan)
2 teaspoons Worcestershire sauce

For the crumb topping:

3/4 cup Panko crumbs
4 Tablespoons melted butter
salt and pepper
chives for garnish

macaroni and cheese recipeCook the pasta according to the package directions.  Drain it 2 minutes before it should be done, you want al dente pasta.

macaroni and cheese recipeMelt the butter in a large saucepan over medium heat.  Add the flour and mustard.

macaroni and cheese recipeWhisk together for at least one minute.

macaroni and cheese recipePour in the milk.  Whisk in the milk and let it come to a boil.  When it comes to a boil, reduce the heat to medium to medium low and simmer until the sauce is thickened.  It should coat the back of a spoon, maybe 3 minutes more.

macaroni and cheese recipeRemove the sauce from the heat.

macaroni and cheese recipeWhisk in the cheeses.

macaroni and cheese recipeAdd the Worcestershire sauce and season generously with salt and pepper.

macaroni and cheese recipeAdd the pasta, give it a toss in the cheese sauce and check for seasoning.

macaroni and cheese recipePut the macaroni and cheese in a buttered dish (or in single serving dishes if you would like).

macaroni and cheese recipeAdd the 4 Tablespoons of melted butter to the Panko crumbs and season with salt and pepper.  Toss until the crumbs are coated.

macaroni and cheese recipeSprinkle the crumbs on top of the macaroni and cheese.

macaroni and cheese recipeBake in a preheated 400 degree oven for 15 to 20 minutes or until the top is golden and bubbly.

macaroni and cheese recipeGarnish with some chopped chives and serve.

macaroni and cheese recipeIt will totally be worth the run the next morning.  I promise.

Macaroni and Cheese

Ingredients

  • 2 Tablespoons butter
  • salt and pepper
  • 1 pound pasta shells (or any kind of noodle that you like)
  • 1/4 cup flour
  • 1 teaspoon dry mustard
  • 4 cups whole milk
  • 12 ounces of cheese (I used a combination of Cheddar, Monterey Jack, Mozzarella, Provolone, Asiago, Fontina, and Parmesan)
  • 2 teaspoons Worcestershire sauce
  • For the crumb topping:
  • 3/4 cup Panko crumbs
  • 4 Tablespoons melted butter
  • salt and pepper
  • chives for garnish

Instructions

  1. Cook the pasta according to the package directions. Drain it 2 minutes before it should be done, you want al dente pasta.
  2. Melt the butter in a large saucepan over medium heat. Add the flour and mustard.
  3. Whisk together for at least one minute.
  4. Pour in the milk. Whisk in the milk and let it come to a boil. When it comes to a boil, reduce the heat to medium to medium low and simmer until the sauce is thickened. It should coat the back of a spoon, maybe 3 minutes more.
  5. Remove the sauce from the heat.
  6. Whisk in the cheeses.
  7. Add the Worcestershire sauce and season generously with salt and pepper.
  8. Add the pasta, give it a toss in the cheese sauce and check for seasoning.
  9. Put the macaroni and cheese in a buttered dish (or in single serving dishes if you would like).
  10. Add the 4 Tablespoons of melted butter to the Panko crumbs and season with salt and pepper. Toss until the crumbs are coated.
  11. Sprinkle the crumbs on top of the macaroni and cheese.
  12. Bake in a preheated 400 degree oven for 15 to 20 minutes or until the top is golden and bubbly.
  13. Garnish with some chopped chives and serve.
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25 Responses to Macaroni and Cheese

  1. Mac n Cheese is my FAVE comfort food! Can’t wait to make this version Bree…YUM!

  2. Dangler says:

    Stop. It. Right. Now. Omg that looks divine! I have been jonesin’ for mac & cheese the past few days, and this little number appears to be just what I have been needing. You had me at crispy panko top….

  3. Michelle says:

    This looks awesome! I have a similar recipe but no Worcestershire sauce and it calls for crumbled ritz crackers. I think that panko sounds awesome and this has just been added to my list of meals to make when it cools off enough to turn on the oven :)

  4. oh, my. it won’t get cold enough for that here for a few more weeks, but when it does… i’ll have to make it without the Worcestershire sauce, though… anchovies aren’t good for vegetarians. other than that… yummmmo.

  5. Jenn C. says:

    This looks so good. I don’t care if it’s hot out. I’ll throw that baby in my new Wolfgang Puck convection oven; it won’t heat the house up.

  6. Hannah says:

    Omygosh, I have been waiting (I requested this a few months back!) for this, thank you!!

    • bakedbree says:

      I knew that someone did! Hope that you like this version.

      • Stacy says:

        My husband is kind of a Mac n cheese snob. I made this recipe and he said it’s the best mac and cheese I ever made. He hates leftovers but he ate it the next day and said it was just as good! Plan to make this again for Thanksgiving. Do you think it could be prepped a day in advance without the panko? Add the panko topping to it the next day and then bake it? Maybe add a little milk, microwave it to heat it up before putting the panko on. Or would that just mess everything up? Just trying to be as efficient as possible. Thanks!

        • bakedbree says:

          Wow! That is quite a compliment. I absolutely think you could prep this a day ahead of time. Add the panko before baking and you should be fine. I would just bake it off before serving, I would skip the microwave.

  7. Krystal says:

    mmmm, I love the combo of mustard and worchestershire sauce. I made a mac’n’cheese with both a while back, and that was the only redeeming quality of it. I’ll for sure try your version!

  8. I always try the mac and cheese if I see it a menu somewhere and you are right, it often disappoints. I also make mac & cheese at home but this is a bit different. Can’t wait to try it! Thanks!

  9. Tiffany says:

    I was raised on the good ol’ blue box of Kraft macaroni and cheese. This is only my third-ish attempt at REAL mac ‘n’ cheese, and I was pleased. Next time I’ll go to my old standby and add a can of peas to it! :)

  10. Marissa says:

    Hi Bree,

    I LOVE this recipe! I’ve already made it twice in half size portions. Posted on my blog here: http://www.noraisinsonmyparade.com/2010/11/macaroni-and-cheese-without-blues.html

    Thanks for sharing!
    -Marissa

  11. Tiffany says:

    OK– so I don’t own any dry mustard b/c I generally don’t like mustard. (This keeps me from trying lots of yummy looking meals) Do you think not adding it will ruin the recipe? Or if I buy it is it an overwhelming mustard flavor? Looks yummy so I’m making it tomorrow with or without the mustard!

  12. [...] It has all of the things that I want when I have had a long and trying day.  Pasta?  Check.  Cheese?  Three kinds.  Crusty top?  Yup.  We eat a lot of vegetarian dishes at our house to observe [...]

  13. [...] It has all of the things that I want when I have had a long and trying day.  Pasta?  Check.  Cheese?  Three kinds.  Crusty top?  Yup.  We eat a lot of vegetarian dishes at our house to observe [...]

  14. recipesask says:

    Delicious recipe..I will surely try it today and will enjoy a lot..

  15. Marwa says:

    God how much you’re blog is amazing!!!!!!
    Keep it up talented!

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