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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Great basic recipe with a few changes...5 TBSP butter, and increased milk to 5 cups so the cheese sauce is closer to 7 c. I also added 1.5 tsp. powdered mustard instead of the peppercorns. But then I added more carbs in with the topping: more bread, about 6 oz. torn into rough pieces and then pulsed in the food processor, 2 oz. Parmesan, 3 TBSP butter/olive oil and S&P to taste. Delicious and freezes well too!
A well loved indulgence in our house. I make it as written, no problem. I portion out what's left after the first night and freeze it. Best to reheat in the oven rather than the microwave. Often requested as a birthday night dinner by the kids. A bit too rich for the adults, so we eat smaller portions with lots of fresh tomatoes on top - so yummy.
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?
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