Mac and cheese has been a favorite of mine since I’m not even sure when! This is a classic in most households and even the #1 choice that most kids will ask for as a side dish (or even a main dish!) for dinner or lunch.
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Like many, when you think of mac and cheese sometimes the first one that comes to mind will be a homemade version that someone in your family has perfected. Some will think of the Velveeta shells and cheese version from the supermarket aisle and others will go directly to the famous blue box version from Kraft. Truth be told that I had NEVER tasted the Kraft or the Velveeta one until I was well into adulthood! (I know, SHOCKER!) When I say adulthood… I truly mean adulthood, like my late 20s to 30s. Well actually, the shells version was my go to in my late 20s and it wasn’t until I sometime into my 30s that I had ever tasted the famous blue box version. I grew up eating homemade mac and cheese and it was a Sunday dinner type of dish, never during the week so I never saw the need to want to ruin my love for mac and cheese by having anything boxed. LOL Don’t get me wrong, I’m not completely bashing any boxed mac and cheese because in a pinch of wanting to indulge in some comfort food without all of the work, the boxed version works as a space filler. Although, NOTHING beats the homemade version when it comes down to comparison.
Now, about the cheese that you use. YES, I have used velveeta in the past and I can’t say that it’s my favorite. Growing up, that was mainly used because, well….it was the more economical choice vs buying a block of cheese that could have been used better to entertain company or any church groups that came over. So, velveeta it was! I have had different types of cheese in my mac and cheese and my LEAST favorite was a smoked gruyere. It looked amazing when I saw the description but, there was something about the smokey flavor that it just didn’t scream out comfort food mac and cheese. My most FAVORITE version was one that I had at a seafood restaurant, you guessed it LOBSTER mac and cheese which was made with a combination of cheddar and mozzarella cheese. This one was by far the BEST I’ve ever had (and I make a pretty good mac and cheese!)
However way it is that you like your mac and cheese, I think we can all agree that it is one of the BEST comfort foods that can brighten anyone’s day! I hope you enjoy this recipe!
Cheesiest Mac and Cheese
Equipment
- 9x13 glass baking dish
- small frying pan
- Large deep sauce pan
Ingredients
- 12-16oz Elbow Macaroni
- 12-14oz Wisconsin Cheddar Diced Small
- 1 1/2 C Milk 2% or whole is best
- 1 1/2 Tbsp All Purpose Flour
- 1/2 C Plain Breadcrumbs
- 4 Tbsp Unsalted Butter divided into 2 Tbsp portions each
- 1/8 tsp Salt and Pepper
- 1/8 tsp Paprika
Instructions
- Preheat your oven to 375°F. Lightly grease a glass baking dish and set aside
- Cook the pasta according to the instructions on the box, to al dente and drain.
- Meanwhile heat a large saute pan over medium heat, add in 2 Tbsp of butter and let melt a bit (but not brown), add in the flour and mix with a whisk. Continue mixing until the flour is coated with butter and cook for 1 minute until golden.
- Gradually whisk in the milk. Whisk until smooth and until the milk starts to bubble a bit. Add in a pinch of salt and pepper
- Next add in the diced cheese and whisk until the cheese has melted and the mixture is on the thicker side. Add in the cooked pasta and mix until coated. Pour pasta with cheese mixture into baking dish.
- Heat a small frying pan over medium to low heat. Add in the remaining butter and melt. Add in the bread crumbs and mix together until the crumbs are fully coated with the butter, season with a pinch of salt and pepper and the paprika. Shut off heat and sprinkle the bread crumbs over the top of the mac and cheese.
- Bake uncovered for 25-30 minutes until the cheese is bubbling and the bread topping is golden brown. Serve immediately