For many of us, this is the epitome of comfort food. Classic macaroni and cheese relies on a full-flavored Cheddar. You don’t have to buy expensive aged Cheddar, but do make sure the cheese is sharp. The dish will taste best if you assemble it ahead of baking time so the pasta can soak up the sauce, but sprinkle the crumb topping on just before baking. This recipe calls for a 9 x 13-inch baking dish, but it’s also nice to use individual ramekins.
If you’d like to take the classic and jazz it up some, use the Macaroni & Cheese Recipe Maker to create your own ultimate macaroni & cheese recipe with all your favorite ingredients.
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I'm about to make this delicious recipe again to later in the week. I wonder if I should freeze it before putting it in the oven?
This is great, but not as written. A prior reviewer noted that the first addition of butter should be 6 Tbs, not 12; to make a roux, use equal amounts of butter and flour. Also, I skipped the step of straining the sauce; didn't want the time/mess of straining a thickened white sauce. That said, the version I made with less butter and unstrained white sauce was really, really good!
I followed the recipe and it was delicious. My children and extended family loved it. I made it a few days before Easter, froze it, then brought it with us on a four-hour drive to serve on Easter at my sister's house. It was a huge success. I'm about to make it again today. It's a keeper.
There is nothing wrong with this recipe as written. I have made this mac 'n cheese many, many times and it has always been a favorite. Use the 12 Tbs of butter for the roux as instructed. This is delicious!
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