- Best Macaroni And Cheese Recipe Ever Oprah
- Best Cheese For Mac And Cheese Homemade
- Recipe For The Best Mac And Cheese Ever
Top 10 Mac & Cheese Recipes Jason Nowak June 19, 2018 Whether baked or made on the stovetop, our best macaroni and cheese recipes are ooey-gooey family dinner favorites. 'This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this.' And that's where the 'Best Mac 'N Cheese Ever' was created.
Best Macaroni And Cheese Recipe Ever Oprah
- 'This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese.
- Everybody loved this recipe, which is definitely a step up from box mac & cheese!We omitted the bread crumb topping and substituted more cheddar plus other soft cheeses for the Velveeta. It will probably taste different every time we make it, but as long as we like the cheeses we use, it will taste good.
- This Best Ever Mac and Cheese Recipe is a family favorite of ours. It is simple to make, super creamy, and tastes amazing. You'll never reach for that blue box again!
DIRECTIONS
Best Cheese For Mac And Cheese Homemade
![Recipe For The Best Mac And Cheese Ever Recipe For The Best Mac And Cheese Ever](/uploads/1/2/6/0/126050391/729054458.jpeg)
Recipe For The Best Mac And Cheese Ever
- Preheat oven to 350; F. Set a large pot of water on high heat.
- Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
- The roux should be cooked and free of the flour flavor but still light in color.
- Gradually add milk, whisking briskly to maintain a smooth sauce.
- Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
- When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
- Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
- Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
- Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
- Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.