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Creamy Macaroni and Cheese Recipe

Ingredients

How to make it

  • Move an oven rack to the middle of the oven and preheat to 400° F.
  • Melt 2 tablespoons of butter and stir together with the fresh breadcrumbs.
  • Add 4 quarts of water to the pot and bring to a boil. Add 1 tablespoon of kosher salt and pour in the macaroni, stirring. Cook until the macaroni is almost tender but still firm to the bite. Don’t overcook it because it still needs to go into the oven with the cheese sauce. Drain the macaroni and keep it in the colander.
  • Add the remaining 6 tablespoons of butter to the hot pot and melt over medium heat. Add the garlic, mustard mixture, and cayenne and cook until fragrant, about 30 seconds.
  • Add the flour and stir constantly for about 1 minute. You want the flour to take on a golden hue and to give off a slightly nutty aroma. Add the milk and broth and whisk. Bring to a simmer and continue to cook while whisking for about 6 minutes. The mixture should thicken just a bit.
  • Remove from heat and stir in the Colby and cheddar until they are completely melted. Add salt and pepper to taste, then stir in the cooked macaroni. Break up any clumps and make sure the macaroni is completely coated with the sauce.
  • Pour into the baking dish and sprinkle the breadcrumbs over the top. Bake for 25 to 30 minutes, until the edges are bubbling and the top is golden brown. Allow to stand and cool for about 10 minutes before serving.
  • Variations - To prepare ahead, do all the steps except topping with breadcrumbs and baking. Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days. Allow the macaraoni and cheese to sit at room temperature for 1 hour before baking. To freeze, cover the plastic wrap layer with aluminum foil and freeze for up to 2 months. Allow to thaw at least 24 hours in the refrigerator before sitting at room temperature.

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