Best Ever Macaroni and Cheese Recipe
My kids love macaroni and cheese. It’s comfort food at its best. As a mom, I get really tired of the blue boxes and crave the good stuff. I’ve been experimenting with different variations in search of the best ever macaroni and cheese recipe. I think I’ve finally hit the nail on the head. In this version, the sauce is based on Mommysavers Copycat Version of Beecher’s World’s Best Mac and Cheese Recipe. I also add tiny bits of Spam, ham or bacon bits for an extra pop of flavor. However, that’s totally optional. It tastes great all by itself.
Best Ever Macaroni and Cheese Casserole
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1 1-lb. box elbow macaroni
- ¼ cup (1/2 stick) butter
- ⅓ cup all-purpose flour
- 3 cups milk
- 3 C. + 1 C. sharp Cheddar cheese
- ½ C. grated Monterrey Jack cheese
- ½ teaspoon kosher salt
- ¼ teaspoon chipotle chile powder
- ⅛ teaspoon garlic powder
Instructions
- Preheat oven to 375 degrees. Grease a 9×11 casserole pan (or cake pan if you don’t have a glass casserole dish). Prepare macaroni according to package directions. Melt butter in saucepan over medium heat until melted. Next, whisk in the flour. Continue whisking and cooking for 2 minutes until butter/flour mixture turns light golden brown. Slowly add the milk. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add 3 C. Cheddar cheese, Monterrey Jack cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated.
- Blend cheese and elbow noodles and place in a greased 9×11 casserole dish. Top with additional Cheddar cheese and bake for 45 minutes or until bubbly.
