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Macaroni and Cheese

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macaroni and cheese recipe

I 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 recipe

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

macaroni and cheese recipe

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

macaroni and cheese recipe

Melt the butter in a large saucepan over medium heat. Add the flour and mustard.

macaroni and cheese recipe

Whisk together for at least one minute.

macaroni and cheese recipe

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.

macaroni and cheese recipe

Remove the sauce from the heat.

macaroni and cheese recipe

Whisk in the cheeses.

macaroni and cheese recipe

Add the Worcestershire sauce and season generously with salt and pepper.

macaroni and cheese recipe

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

macaroni and cheese recipe

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

macaroni and cheese recipe

Add 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 recipe

Sprinkle the crumbs on top of the macaroni and cheese.

macaroni and cheese recipe

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

macaroni and cheese recipe

Garnish with some chopped chives and serve.

macaroni and cheese recipe

It will totally be worth the run the next morning. I promise.

macaroni and cheese recipe

Macaroni and Cheese

Yield: serves 6 to 8

The Best Macaroni and Cheese - my favorite macaroni and cheese with panko topping. Super creamy and cheesy.

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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Marwa

Friday 28th of February 2014

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

bakedbree

Saturday 1st of March 2014

Thank you!!

recipesask

Tuesday 24th of December 2013

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

bakedbree

Tuesday 31st of December 2013

I believe that you will, this one is a keeper.

Tiffany

Thursday 3rd of February 2011

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!

bakedbree

Saturday 5th of February 2011

If you do not like it, leave it out. It will be fine.

Marissa

Wednesday 17th of November 2010

Hi Bree,

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

Thanks for sharing! -Marissa

bakedbree

Wednesday 17th of November 2010

I am glad that you liked it!

Tiffany

Monday 4th of October 2010

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! :)

bakedbree

Monday 4th of October 2010

Peas in macaroni and cheese sounds really good. I might need to try that next time I make mac and cheese.

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