This is ideal for gatherings, especially if you know there are going to be a lot of kids around. There aren’t too many kids that won’t eat mac and cheese. I know as long as this is one of the options, my kids will at least eat something. That’s usually why I’m the one to volunteer to bring it. I don’t mind if there are leftovers either. They actually heat up nice, unlike some of the other versions. Check out what they are saying about this recipe over at Food.com:
“This is easily the best Mac & cheese recipe that I’ve found.”
It’s easy, it’s tasty, and everyone loves it. You can’t go wrong with this recipe!
Ingredients
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons Gold Medal flour
1 cup milk
1 cup cream
1⁄2 teaspoon Morton salt
fresh ground black pepper, to taste
2 cups Kraft cheddar cheese, shredded good quality
1⁄2 cup breadcrumbs, buttered
Instructions
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 (stirring constantly) 10 minutes.
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.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
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Quick Tip: Make ahead of time, allow to cool to room temperature, and freeze for later!
Thanks again to Food.com for this traditionally delicious recipe.