This macaroni and cheese recipe will be the very best macaroni and cheese you ever tasted. I thought mine did until I tasted macaroni and cheese prepared at the restaurant.
What we voted on was the warmest the richest the most deliciously cheesy macaroni and cheese any of us had ever tasted, macaroni and cheese have been around for a very long time.
Best Ever Macaroni and Cheese Recipe
And I’ll show you how to make the one that we just think is so good. To make this delicious cheesy macaroni and cheese is very easy and simple make.
Below are some ingredients needed for a mouth-watering macaroni and cheese.
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- 8 tablespoons of unsalted butter
- 6 slices of white bread
- 51/2 cups of whole milk
- 1/2 cup of all-purpose flour
- 1 box of macaroni
- 1/4 teaspoon of freshly grated nutmeg
- cayenne pepper
- 1/4 teaspoon of cheese
- 1/4 teaspoon of freshly ground black pepper
- 3 cups of cheddar
- 1/2 cup of gruyere
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Method of Preparation
- Firstly in a little saucepan melt, two tablespoons of unsalted butter here are six slices of white bread that have been just D crusted and poured into little pieces just drizzle the butter over that bread.
- This is the bread crumb topping for the final dish just toss the butter with the bread and just set it aside
- Meanwhile, in a heavy bottom saucepan like well 6 tablespoons of butter, and in another pot bring to a boil five and a half cups of whole milk.
- And this has already come to a boil. It’s actually forming a little skin on top, which is fine.
- Just stir that up and in this butter that’s melted stir in half a cup of all-purpose flour, we want to cook flour and butter.
- Then add the milk that’s called French official mail sauce.
- Don’t burn the butter and the flour make sure you just cook the flour.
- So adjust your heat if necessary.
- Also, have a big pot of water boiling and put in your macaroni you’re going to cook one whole pound of macaroni and lightly salted water.
- You’re going to cook it for about 3 to 4 minutes less than the Box tells you because you want it’s a little bit hard on the tooth.
- So let’s just click that and I’m going to add just a little bit of salt here Bechamel base is cooking and now stir in very slowly.
- You’re boiling milk right to keep stirring I do not want a lumpy vessel to whisk nice and thick now you can raise your heat a little bit and start cooking a lot of milk.
- We’re trying to make a big macaroni and cheese that’s already pretty smooth. But we’re going to cook and cook until this starts to thicken.
- It’s got a bubble and then becomes thick all of a sudden just tasting our macaroni and it tastes sudden. It better be poured right into a colander in the sink one.
- To avoid a lot of steam if you don’t want a facial is to run the cold water not on the pasta, but next to the colander.
- It keeps down the steam a little bit shakes out all the water and I have to wash my vision.
- See how nice and thick it becomes once it’s thick just remove it from the Heat and then we’re going to add half a teaspoon of salt.
- Add a quarter of a teaspoon of freshly grated nutmeg and it’s really nice to upgrade your own nutmeg smells so good that make is very important.
- I think macaroni and cheese forget cayenne pepper. This is something that I do add to my macaroni and cheese 1/4 of a teaspoon.
- Some people don’t like tremendously spicy food, but they like the taste of cayenne pepper.
- And they also love the taste of black pepper to add 1/4 of a teaspoon of freshly ground black pepper. And now into the special milk.
- Add your Cheese 3 cups of cheddar cheese, and one and a half cups of gruyere and now you can just add your macaroni.
- When adding the macaroni make sure you coat all the macaroni with the Bechamel and pour this into your dish.
- You can avoid the topping if you like it just put this into the oven but the topping with that wonderful breadcrumb crustiness is something that you haven’t tried.
- You should try at least once. So now we’re going to sprinkle with the Gruyère and the cheddar and even layer both.
- Now you can put this in the freezer and wrap it really well and have it for parties. It’s just a really old-fashioned and very Homey Buffet.
- This is the bread crumb topping and makes sure your oven is preheated to 375 degrees.
- So we’re ready to get that right into the oven and we’re going to bake it in the oven until it’s browned on top for about 45 to 60 minutes and here is our really beautiful bubbling macaroni and cheese.
- It’s really important to let that just sit for five minutes or so. It’s still piping hot, but it’s not going to burn you and take as much as you like.
- You don’t have to do this but you can always add a little dollop of ice-cold, sour cream on top of our macaroni and cheese.
- So I’m going to have it that way. I’ll let you know how it tastes macaroni and cheese 101 something that everyone’s Gonna Love pretty good with that sour cream.
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Macaroni and cheese is a very healthy and nutritious meal. It tastes pretty delicious and looks attractive at sites. Macaroni and cheese are simple to prepare.
With this recipe, you can make the best ever spicy and wonderful macaroni and cheese you have ever tasted. Try this recipe and thank me later cause I know you will like it.