Рецепт Homemade Macaroni & Cheese
Homemade Mac and Cheese!
I cannot tell y'all how many recipes for this I have tried in the last 12 years of my marriage. Husband Man really never had a preference for it. It was more myself who wanted to learn how to make it.
My children love the box kind...and really...who doesn't? However, I knew if I was able to find a recipe that would just knock their socks off, they would completely forget that that lovely blue box even existed.
Well my friends, my search is over. It ended with this recipe.
I. Kid. You. Not.
It was so creamy and so full of flavor that we all kept going back for seconds.
You can make this recipe with sharp cheddar cheese, however, I decided to twist things around a little and use Cracker Barrel's Mediterranean White Cheddar Cheese. It had basil, oregano, and other spices inside.
It totally rocked!
THIS is our go-to mac and cheese recipe now. No other recipe will come close in our book. Ever.
Homemade Macaroni and Cheese
(serves 8-10)
Ingredients:
- 2 and 1/2 cups of medium shell pasta, cooked and drained
- 1/2 cup unsalted butter
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup all purpose flour
- 3 and 1/2 cups milk, warmed (we used 1%)
- 1/4 cup chicken broth
- 1/2 lb. of Velveeta cheese, cubed
- 1/2 lb. of Cracker Barrel's Mediterranean Herb White Cheddar Cheese, cubed (or sharp cheddar cheese)
- Ingredients for Topping:
- 1/2 cup Italian Seasoned panko bread crumbs
- 1 tbsp. parsley
- 2 tbsp. unsalted butter, melted
Directions:
1. Preheat oven to 350 degrees. Grease a 9x13 inch glass dish.
2. In a saucepan, melt 1/2 cup of butter, salt, and pepper on medium heat. Once melted, add flour and stir until smooth. Let cook for 1 minute.
3. Add milk and broth. Bring to a boil while whisking. Add the cheeses and stir until melted.
4. Take cooked shells and place them in greased dish. Pour the cheese over the top.
5. Combine the panko crumbs, parsley, and melted butter. Sprinkle onto the top of the shells.
6. Bake, uncovered for 30 minutes.
**Libby's Notes: This dish will look very liquidy once you pour the cheese over the shell noodles. Do not panic. Once it starts baking, it will thicken up.
Recipe Source: Adapted from the blog, Mommy I'm Hungry. Original recipe found here.