But there are varying levels of Mac and Cheese goodness. My calling is to find the MOST heavenly recipe out there (tough calling, I know). So far this is the winner:
This recipe hails from Southern Living Magazine and it is just all sorts of yummy. Everyone who's tasted it when I've made it has loved it, I love it, and I think you'll love it too!
Bake Time: 40-45 min.
Yield: 8 servings
1 (8oz) package elbow macaroni (about 2 cups uncooked)
2 cups milk
1/4 all-purpose flour
1 teaspoon onion salt
2 (10oz) blocks sharp cheddar cheese, shredded (about 4 1/2 cups)
1 cup soft breadcrumbs
1/4 cup butter or margarine, melted
1. Set oven to 350. Cook the macaroni, drain, set aside.
2. Place milk, flour, and onion salt in a quart jar or tupperware container; cover tightly, shake vigorously for 1 minute (an overactive child might enjoy this part). Be sure to get all the flour mixed in or you'll end up with clumps in the final product and that's just yucky.
3. Stir together flour mixture, 3 1/2 cups of the cheese, and the cooked macaroni. I prefer to stir it in the dish I'll be baking it in. Yes, I am that lazy.
4. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese...
then drizzle evenly with melted butter.
5. Bake for 40-45 minutes or until golden brown and scrumptious looking.
- It makes the drizzling of the butter much easier if you zap the butter in the microwave for about 30 seconds in a pourable liquid measuring cup.
- Don't use store bought pre shredded cheese. The preservatives that they use to coat the cheese makes the whole thing taste bland. If you want the prep to go quicker than shred the block cheese before hand and keep in the fridge or freezer.
- I use the tiny breadcrumbs you get at the grocery store rather than tearing up four pieces of bread for soft crumbs. It tastes just as good but takes a lot less time.
- Add chopped up bacon or ham to the macaroni with some on top.
- For a little healthiness chop up some cooked broccoli and mix it in.