Thanks guys.
It was a farmers recipe from 1946.
I can't claim it for my own.
But we have found our own cheese that fits perfect.
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So far we only find it at Costco.
We tell people it is the best mac and cheese ever. No one has not
loved this recipe yet made with our specs.
Only when we started experimenting on new cheeses is when the recipe went bad a few times.
The cheese choice pretty much makes or breaks this recipe.
The 2nd important ingredient is grass fed organic milk (the one in a glass bottle with cream on top is most ideal)
The 3rd is the bread crumbs. The ones with Italian seasoning make it smell like buttered garlic bread when it comes out of the oven. But plain works great too.
4th is the pasta shape and type.
The durum semolina works best for texture. Shape is best as elbow macaroni or penne noodles.
Ingredients
- 1 (8 oz) package of elbow Macaroni
- 4 tablespoons Butter
- 4 tablespoons Flour
- 1 cup Milk
- 1 cup Cream
- 1/2 teaspoon Salt
- Fresh Ground Black Pepper To Taste
- 2 cups Cheddar Cheese Shredded
- 1/2 cup Bread Crumbs Buttered
How to Make It.
- Preheat oven to 400°F.
- Cook and drain macaroni according to package directions; set aside.
- In a large saucepan melt butter.
- Add flour mixed with salt and pepper, using a whisk to stir until well blended.
- Pour milk and cream in gradually; stirring constantly.
- Bring to boiling point and boil 2 minutes (stirring constantly).
- Reduce heat and cook (stirring constantly) 10 minutes.
- Add shredded cheddar and mix until the until cheese melts.
- Turn off flame.
- Add macaroni to the saucepan. Mix with wooden spoon
- Transfer macaroni to a 9x9.
- Sprinkle breadcrumbs on top.
- Cook in oven on middle rack for 20 minutes or until bread crumbs are toasted golden brown.
Now you guys have one of my most favorite recipes.
I prefer to make a double recipe in a 13x9. It's so good a 9x9 just isn't enough when you want 2nds lol.