Slowly add milk to the pot, whisking constantly. Bake until the dish bubbles around the edges, about 15 minutes. Instructions First, prepare a roux by heating a large pot or dutch oven over medium/high heat. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. The noodles are tossed with the cheesy sauce, transferred to a baking dish, topped with crispy breadcrumbs, and then baked until bubbling and golden. Continue to cook, stirring constantly, until the sauce thickens. Good homemade baked mac and cheese begins with al dente noodles and a rich sauce made from butter, flour, milk, and loads of shredded cheese. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Add the flour and stir over medium heat until the mixture is lightly browned 1-2 minutes. While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done. No lobster, no bacon bits, no hidden vegetables just whole milk, all-purpose flour, macaroni, melted unsalted butter, and shredded cheddar cheese. Bring a pot of water to a boil add a generous sprinkling of salt the pasta. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Sometimes, the absolute best macaroni and cheese recipe doesn’t need any extra stuff. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.

Best mac and cheese ever baked