If I am an aficionado of anything, it is probably macaroni and cheese. The baked variety, not the boxed. (Though I won’t turn my nose up at a homemade stovetop version either.) I am generally partial to a baked mac with a bit of a sharper bite and a very crunchy top, but sometimes you need to shake things up a bit. Sometimes you need a mac and cheese that’s a little more mild, that’s smoooooth, that’s creamy as all get out. And that’s just what I have here — the Creamiest Baked Mac and Cheese I’ve ever laid eyes on… or set my fork to. It’s a crowd-pleaser of a mac and cheese — it goes with anything and pleases any palate — so it’s a perfect reliable fit for your recipe box.
This starts the way you’re probably used to making most mac and cheese, with a roux. In a saucepan, you melt butter and then whisk in flour, cooking it just long enough to cook out the raw flour taste. Usuallly, you would just whisk in milk next but for this very creamy mac and cheese, you’ll be whisking in both milk and half and half. It makes things a little more velvety. You want to cook that until it’s thickened up, and that can take some patience. It usually gets to the right level just as it starts to bubble, but it will thicken a little further in the oven so you don’t need to stress over it too much.
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