Let me start this off with the fact that I am a huge Macaroni and Cheese lover, like possibly the biggest. It’s a problem. If you ask my mom, she would for sure tell you that mac and cheese was the only thing that I ate until approx age ten. But anywho, I have been on a long mission to find the best mac and cheese recipe ever and I think I have found it! (with a few modifications :)). I made this for Easter and it was a big hit at my house and we are all super picky eaters. I didn’t take a pic (of course) but I will put the one from the website. If you make this, let me know what you think! Are you as big of a fan of mac and cheese as me?
The Best Macaroni and Cheese Ever
1 (8-ounce) package elbow macaroni, cooked and drained (I used 1 package of the twisty noodles which is their technical name of course)
2 tablespoons butter
1 clove garlic, crushed
1 teaspoon onion powder (omitted because I am allergic)
2 cups whole milk
1/4 cup all-purpose flour
6 cups sharp cheddar cheese (This was the big change. I used two cups of Gruyere and four of cheddar. It made it SO MUCH BETTER)
2 cups panko breadcrumbs (I used half plain and half Italian seasoned)
1/2 cup butter, melted
I also added a dash of nutmeg because it enhances any mac and cheese!
Preheat oven to 400 degrees. In a large saucepan, melt the 2 tablespoons of butter, add the garlic and cook until the garlic is softened, about 2 minutes. Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened. Add three cups of the cheddar cheese and stir until melted in the mixture. Toss the cheese mixture with the cooked pasta, salt and pepper to taste. Stir the remaining grated cheese into the pasta. Spoon into a large baking dish.
In a small bowl, stir together the breadcrumbs and melted butter. I always like to add a bunch of freshly ground pepper and a sprinkling of sea salt to this mixture. Spread over the pasta. Bake in a preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown.