Incredible Macaroni and Cheese

The Best Macaroni and Cheese

Okay! Let’s have a little tete a tete. I know there are lots of delicious Macaroni and Cheese recipes out and about. This Macaroni and Cheese is, in my ever so humble opinion, the Best Macaroni and Cheese recipe ever!!! It’s got it all. Thick, rich, creamy cheese sauce and a crunchy buttery topping. The sauce to pasta ratio is perfect. It’s got a lot of sauce. Yay. Other mac and cheese recipes dry out and don’t have nearly enough sauce for my preferences. Who wants that?! Not me my friend, that, I can assure you. Some mac and cheese recipes skip the wonderful crunchy topping. All I can ask is, why?  WHY?  This recipe suggests using an au gratin pan so that you end up with more surface area to sprinkle that glorious topping all over. So, at this point, if you aren’t yet quite sure of the deliciousness of this recipe, let me mention where I adapted it from. That’s right, good ol’ Martha Stewart. I read somewhere that this is the all time, most requested recipe, she has ever had. Okay….I’m done waxing poetic….let me tell the few minor changes I’ve made.

I make my own bread crumbs from toasted sour dough bread just whirled in the food processor. I like a little texture to them. I don’t like how fine the kind you can buy already made at the market.

The Best Macaroni and Cheese

The original recipe calls for a combination of 4 1/2 cups of White Cheddar and 2 cups of Gruyere or Pecorino Romano cheeses. I have made this recipe countless time using a combo of White Cheddar and Gruyere. It’s amazingly wonderful that way. The blend of cheeses offers a complex and interesting taste. The problem is that while it’s baking it doesn’t smell so wonderful. In fact it just might smell a little stinky. That smell doesn’t play well with my kids.  The White Cheddar is fabulous but I honestly miss the iconic color of yellow cheese that signals my brain that all kinds of mac and cheese deliciousness is headed my way! So to resolve this, I now use a combo of Sharp Yellow Cheddar and Sharp White Cheddar.The Best Macaroni and Cheese

 

Source:Martha Stewart

13 Responses to Incredible Macaroni and Cheese

  1. bellini

    I just made a recipe that is almost exact from Parkside. We can’t get enough of a delicious macaroni and cheese.

  2. Rhonda

    I could eat Mac n’ cheese every day of the week :) This looks really delicious.

  3. teresa

    mmm, i’m trying to decide what to make for dinner on valentine’s day, and then i see this! it looks amazing!

  4. Pingback: Incredible Macaroni and Cheese | Food- Mafia

  5. Sharon

    How many servings does this recipe provide?
    Would like to take to a gathering.
    Thank you.

    • Kathleen

      Hi Sharon. Honestly, it really depends on what else is being served. As a main course I’d say 6-8. On a buffet table I’d think 10 or more. Hope that helps

      • Sharon

        Thank you!

  6. Bryn

    Hi, can you tell me if your Mac and cheese leftovers end up dried out. I have tried countless recipes looking for one without velveeta that can maintain its sauciness. This looks so yummy that I’ll try it either way…but half the recipe if leftovers aren’t so great. Thanks for your help!

    • Kathleen

      Hi Bryn. Well I often freeze this. It does definitely change the texture. The flavor is still amazing but the sauce is much dryer after freezing.

  7. Shayne

    Can I make a day ahead?

    • Kathleen

      HI Shayne. Yes you can :)

  8. Shayne Singleton

    Hi Kathleen-
    Thank you so much for getting back to me! To I cook the casserole in advance as well or just keep it uncooked in the fridge? Thank you!

    • Kathleen

      Hi Shayne. I’d keep it uncooked in the fridge.

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