Facebook | Pinterest | Instagram I said “No, Tyrone. This Mac and Cheese is better than yours.” And that’s how this happened: Eric brought it to me and when I smelled it I almost lost my lunch. But then the next day I was in the mood for it (being pregnant is SO WEIRD). I tried it and could not believe how amazing it was. I had never had baked mac and cheese like this! Mac & Cheese $8bacon / hella cheese / bread crumbs I’m a purist, so you won’t find any bacon in this recipe, but when Hannah told me that there was a half pound of cheese layered in the center, I definitely thought of this menu description. It’s perfectly appropriate. ALL THE CHEESE. For me, the best macaroni and cheese means:
tender elbow macaroni (never mushy, no other pasta substitutes) a borderline insane amount of cheese no add-ins (get outta here peas!!) a simple, creamy sauce the lightest topping of buttery breadcrumbs
This is what I have created. It is my blessing and my burden. I get to eat this mac and cheese, which is one of the best things I’ve ever put in my mouth, AND I know how to make my ideal mac and cheese anytime I want. Once you try it…it’s hard to stop thinking about it! Preheat your oven to 350 degrees F. Grease an 8×8 pan. In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons of oil so your pasta doesn’t stick.) Meanwhile in another small pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook for 1 minute, whisking, until it is bubbly. Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir for 1 more minute. Remove from heat and gradually stir in the shredded mozzarella and cheddar. Stir the cheese sauce into the cooked macaroni, then pour half of the mac and cheese into the prepared casserole dish. Add the 1/2 pound layer of cheese slices. Pour the other half of the mac and cheese on top and spread. In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese. Bake for 20-25 minutes at 350. Oh and just in case you thought this wasn’t decadent enough, it calls for CREAM in place of some of the regular milk. We may be dying young, my fellow Americans, but we will die happy. Fat and so, so happy. Green Salad with Feta and Beets « if you hate chopping this salad is for you. Super easy! Strawberry Cucumber Salad with Honey Balsamic Dressing « this dressing is so refreshing. Pineapple Spinach Salad « I’m addicted to pineapple. So fun in a salad. Spinach Bleu Cheese Salad (with Copycat Zupas Poppyseed Dressing) « cinnamon candied almonds, fresh berries, and homemade dressing?? Yes please. Easy Oven Roasted Broccoli « garlicky, lemony, converts even broccoli haters. Bacon and Broccoli Salad « one of my all time favorites! Great crunchy contrast. If you’d like to make this ahead of time, you can assemble it (without the crumb topping) ahead of time (1-2 days), and store it in the fridge (covered). Add the crumb topping and then bake when you are ready to serve. You will have to bake it longer if you put it in the oven cold, around 30-40 minutes. To Die For Crockpot Mac and Cheese » as in all things, I am NOT shy about the cheese with this one Chili Mac and Cheese » a fast and easy dinner that makes everyone happy Homemade Macaroni and Cheese » this is a classic recipe from my mother-in-law. Ham Mac and Cheese Soup » this is such a crowd pleaser! Mac and Cheese with Caramelized Onions and Broccoli » a liiiittle healthier than average. Paneer Tikka Macaroni from My Vegetarian Roots Cauliflower Mac and Cheese from Carnal Dish
