Hi all! Again me with another recipe to add to your favorite series Tried and True. 🙂 We are really reviewing the recipes for you, so you have a lot of options when it’s time for the vacations. Before I go crazy with all the fall season stuff, the hubs and I are leaving town (we’re celebrating our 10th anniversary). Our first long-awaited childless vacation. I am both excited and scared. However, my wonderful parents are taking over the parenting duties with the children, and I couldn’t be more grateful knowing that they are in very good hands. I try to prepare as much as I can to help lighten the load on them. I would love to get a few meals ready for her so she can take them out of the freezer for a quick and delicious dinner. Which brings me to your amazing BEST macaroni and cheese recipe!
Macaroni is always a quick and easy dish to make when you’re not thinking about anything for dinner. Kids never complain and it’s nice not to have to complain at the table. Have you ever made homemade macaroni and cheese? If not, today is the day to do it! We wanted to try a homemade version, and I am so glad we did because it was the BEST macaroni and cheese recipe ever! It’s so easy and so tasty – it’s perfect for any night’s dinner or for that great side dish at Thanksgiving!
Cheese Sauce Ingredients :
Flour and spices
¼ cup butter (1/2 stick)
¼ cup of flour
A generous pinch of ground Cayenne pepper
¼ teaspoon smoked paprika
¼ teaspoon black pepper
½ teaspoon of salt
2 cups half and half
2 cups grated cheddar cheese
How to do it :
Mix the flour, cayenne pepper, smoked paprika, black pepper and salt.
In a 3-quart saucepan, melt the ½ butter stick over medium heat. Add the flour mixture and stir until smooth.
Melt the butter
Add flour mixture and stir
Stir until the mixture is smooth.
Add half and half in small amounts, stirring well after each addition to keep the mixture smooth until the 2 cups are added.
Slowly add half and half, stirring well.
Continue stirring while bringing the mixture to a boil over medium heat. The mixture will thicken.
Keep stirring until the mixture boils.
Reduce heat to low and continue stirring for about 5 minutes. Remove the pan from the heat and add the 2 cups of grated cheddar cheese. Stir until the cheese is melted.
Stir the grated cheese into the mixture.
Add your cooked and drained elbow macaroni to the cheese sauce, stir well and taste the seasoning.
Add the drained macaroni to the cheese sauce.
Pour into your prepared 9″ x 9″ glass dish.
Macaroni and cheese sauce in glass pan 9″ x 9″.
1 ½ tablespoons melted butter
½ cup panko breadcrumbs
Mix the panko breadcrumbs with the melted butter. Sprinkle the mixture over your macaroni in the glass pan.
Sprinkle the buttered panko breadcrumbs evenly over the macaroni.
Bake in the oven at 400 degrees for about 20 minutes until the mixture bubbles and the top begins to brown.