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Hi everyone! It’s me again with another recipe to add to your favorite Tried and True series. 🙂 We’re really ramping up the recipes for you, so you’ll have plenty of options come holiday time. Before I get caught up in all the excitement of the Fall season, my husband and I are heading out of town to celebrate our 10-year anniversary. It’s our first vacation without the kids, and I’m feeling a mix of excitement and nerves. Fortunately, my amazing parents are stepping in to take care of the kiddos, and I couldn’t be more grateful knowing they’re in great hands. To make things easier, I plan to prepare a few meals that can be pulled from the freezer for a quick, delicious dinner. Which brings me to this incredible recipe for the BEST macaroni and cheese!
Why You’ll Love This Recipe
Macaroni is always a quick and easy go-to when you’re stumped on what to make for dinner. The kids never complain, and it’s nice to skip the dinnertime whining. Have you ever tried homemade macaroni and cheese? If not, today is the day! We wanted to try a homemade version, and I’m so glad we did because this is the BEST macaroni and cheese recipe ever! It’s cheesy, easy, and perfect for any dinner or as a standout side dish at Thanksgiving.
Kitchen Equipment You’ll Need
- 3 ½ quart saucepan
- 9” x 9” glass baking pan
- Mixing spoon
- Measuring cups and spoons
- Oven preheated to 400°F
Ingredients
Cheese Sauce Ingredients:
- ¼ cup butter (1/2 stick)
- ¼ cup flour
- A generous pinch of ground cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 cups half and half
- 2 cups shredded sharp cheddar cheese
Topping:
- 1 ½ tablespoons butter, melted
- ½ cup panko bread crumbs
Step-by-Step Instructions
- Mix together the flour, cayenne pepper, smoked paprika, black pepper, and salt.
- In a 3 ½ quart saucepan, melt the ½ stick of butter over medium heat. Add the flour mixture and stir until smooth.
- Gradually add the half and half in small amounts, stirring well after each addition to keep the mixture smooth until all 2 cups are added.
- Continue stirring while bringing the mixture to a boil over medium heat. The mixture will thicken.
- Reduce the heat to low and stir for about another 5 minutes. Remove the saucepan from heat and add the 2 cups of shredded cheddar cheese. Stir until the cheese is melted.
- Add your cooked, drained elbow macaroni to the cheese sauce, stir well, and taste for seasoning.
- Pour the mixture into your prepared 9” x 9” glass pan.
- For the topping, stir the panko bread crumbs into the melted butter. Sprinkle the mixture evenly on top of the macaroni in the glass pan.
- Bake in a 400°F oven for approximately 20 minutes until it is bubbly and the top begins to brown.
Tips for Success
- For a smoother sauce, ensure you stir continuously to avoid lumps.
- Adjust the seasoning to suit your taste; add more cayenne for extra heat.
Additional Tips or Variations
- Try adding crispy bacon bits or diced ham for extra flavor.
- Mix in some steamed broccoli for a veggie boost.
Nutritional Highlights (Per Serving)
Calories: 350 | Protein: 15g | Carbs: 29g | Fat: 20g
Frequently Asked Questions (FAQ)
Can I use different types of cheese? Absolutely! Feel free to experiment with different cheese varieties such as Gruyère, mozzarella, or Monterey Jack for a unique flavor profile.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
I hope you’re as excited to try this recipe as I am to share it! This macaroni and cheese is truly the best, and I can’t wait for you to enjoy it too. Give it a go, and don’t forget to let me know how it turns out. I’d love to hear your thoughts and any variations you might try. Happy cooking!
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