Best Ever Mac & Cheese
TOTAL TIME: Prep: 40 min. Bake: 10 min.
YIELD: 12 servings.
To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin
Ingredients
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1 package (16 ounces) uncooked elbow macaroni
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4 slices hearty white bread (4 ounces), torn into large pieces
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6 tablespoons butter, cubed and divided
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1/2 cup grated Parmesan cheese
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1 teaspoon salt, divided
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1 teaspoon pepper, divided
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1/4 cup finely chopped onion
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1 teaspoon ground mustard
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1/4 teaspoon cayenne pepper
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1/4 cup all-purpose flour
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3 cups whole milk
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2 cups half-and-half cream
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1 cup (4 ounces) cubed Velveeta
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1 block (8 ounces) sharp cheddar cheese, shredded
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1 block (8 ounces) Monterey Jack cheese, shredded
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1 teaspoon Worcestershire sauce
Directions
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1.
Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground.
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2.
Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat.
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3.
Transfer to a greased 13x9-in. baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.
Nutrition Facts
1 cup: 762 calories, 43g fat (25g saturated fat), 134mg cholesterol, 1138mg sodium, 61g carbohydrate (10g sugars, 3g fiber), 32g protein.
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