Be-All End-All Mac and Cheese

I love me some mac and cheese. Most mac and cheese doesn’t pass muster with me, and this recipe might have something to do with that. I tweaked a few different recipes and experimented until I settled on this tasty concoction.

Holly’s Traditional Mac and Cheese

Be-All End-All Mac and Cheese
from hollysuewho on flickr
3 T. butter
1/4 c. flour
1 t. salt
2 1/2 c. milk
1/2 t. pepper
1/2 t. dry mustard (opt.)
A few shakes of hot sauce (I use Crystal; opt.)
4 c. cheddar cheese, shredded – I usually use a mix of sharp white and medium cheddar (I prefer Tillamook, but will grudgingly recommend Cabot also)
2 c. pasta of choice, cooked and drained (being a traditionalist, I use large elbow macaroni)

Optional Topping:

1 T. butter, melted
2 T. bread crumbs/panko

Melt 3 T.butter in saucepan over low heat. Blend in flour and salt; cook and stir for 1 minute. Slowly add milk and then pepper, dry mustard, and hot sauce; stir constantly until thickened. Add shredded cheese (reserve 1/2 c. or so for topping) and stir until cheese is melted.

Mix pasta and cheese sauce in 2 qt.casserole dish. Sprinkle remaining cheese on top. For topping: mix melted butter with bread crumbs and sprinkle on the top.

Bake in 350 degree oven for 20 minutes.

Optional Add-ins:

Cubed ham
Crumbled bacon
Slices of smoked sausage/kielbasa
Corn (it sounds weird, but it’s gooooood)

4 replies on “Be-All End-All Mac and Cheese”

I’m totally trying this SOON. It looks amazing and simple, and I want to see how it stacks up to my fondue-style mac and cheese recipe. Props to Holly!


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