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Be-All, End-All Mac and Cheese
Course:
Main Course
Keyword:
cheese, mac and cheese, pasta
Ingredients
3
T
unsalted butter
30
g
all-purpose flour
1
t
salt
3
c
milk
1/2
t
pepper
1/2
t
dry mustard
optional
hot sauce
a few shakes, i prefer Crystal
12
oz
cheddar cheese
shredded (I usually use a mix of sharp white and medium cheddar; Tillamook is my preferred brand)
16
oz
pasta
cooked al dente and drained (being a traditionalist, I use large elbow macaroni)
Optional Topping
T
butter
melted
3
T
panko bread crumbs
Optional Add-ins
cubed ham
crumbled bacon
slices of smoked sausage/kielbasa
corn
(stay with me here; it's amazing)
Instructions
Preeat oven to 350.
Melt 3 T. butter in saucepan over low heat (I usually cook mine in a Le Creuset dutch oven-like pot so it's a one-pot meal).
Blend in flour and salt; cook and stir for 1 minute.
Slowly add milk and then pepper, dry mustard, and hot sauce; whisk/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.
Cover and bake in 350 degree oven for 20 minutes.