The directions for this say to cook it in the oven, which is the traditional, and probably the easiest way to do it. If you are having a potluck, you can also toss this in a crock pot. Just keep a close eye on your noodles because it doesn’t take long for them to go from yum to mush. Check out what they are saying about this recipe over at All Recipes:
“Oh boy! I finally found the best macaroni and cheese I have ever had.”
There are so many macaroni and cheese recipes out there, it’s impossible to know which ones to try. I’m glad I found this one!
Ingredients
1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded Kraft sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon Land O’ Lakes butter, melted
Instructions
Preheat oven to 400 degrees F (200 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes.
Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese.
Sprinkle remaining 3/4 cup of Cheddar cheese on top.
Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
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Quick Tip: Use less noodles for a cheesier result!
Thanks again to All Recipes for this easy cheesy recipe.