The Best Macaroni and Cheese Recipe Ever

The Best Macaroni and Cheese Recipe Ever

 

 

This is, hands down, the best macaroni and cheese recipe I have ever, ever made. Seriously. Creamy, cheesy, straightforward, ooey, gooey – this macaroni and cheese will knock your socks off.

 

Author: Kitchen Treaty

Yield: 5 – 6 servings

 

Ingredients

• 8 oz. (1/2 pound or about 1¾ cups) macaroni or other medium tubular pasta (like penne or conchiglie, cavatappi, etc.)
• 3 tablespoons butter
• ¼ cup flour
• ½ teaspoon salt
• ½ teaspoon dry mustard
• ¼ teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika plus more for sprinkling on top
• 2½ cups 2% milk
• 1 cup grated smoked gouda (1/4 lb)
• 2 cups grated extra sharp cheddar cheese (scant 1/2 lb or 7oz), divided
• Bread crumbs

 

Instructions

1. Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, set aside.
2. Preheat the oven to 375 degrees.
3. Over medium heat in the pan you made the pasta in, melt the butter.
4. Add the flour, salt, dry mustard, pepper, garlic powder and smoked paprika. Stir constantly over medium heat for about three minutes.
5. Stir in the milk.
6. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
7. Remove from heat, and stir in all of the gouda and 1 cup of cheddar, stirring until melted.
8. Stir pasta into the cheese sauce and toss gently until all noodles are covered.
9. Add half the noodles to a two quart casserole dish.
10. Sprinkle on 1/2 cup of the reserved cheese.
11. Add the rest of the noodles.
12. Sprinkle on the remaining 1/2 cup of reserved cheese, dust lightly with the smoked paprika and top with a few bread crumbs.
13. Bake for about 25-30 minutes, until the edges bubble, it starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.

Notes: Please resist the urge to add more noodles to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it! Also resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.