Who doesn't like macaroni and cheese? Yes, Kraft Dinner can be convenient when you are in a rush or simply lazy, but a "true" macaroni and cheese fresh from the oven, topped with breadcrumbs, is pretty hard to beat if you ask me! This recipe is pretty easy - as long as you make sure to stir constantly, this is really important! - just like I like them!
- 1 (8 ounce) package macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup milk
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 2 cups cheddar cheese, shredded good quality
- 1/2 cup breadcrumbs, buttered
Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes, stirring constantly. Reduce heat and cook 10 minutes, stirring constantly.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish, then sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Original recipe from Food.com