How to Make the Creamiest Mac and Cheese Ever | Allrecipes

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat source or cheaper alternative.

Start by cooking elbow macaroni in salted boiling water until al dente; drain.

Shred your own cheese for better melting; use about 5 cups of shredded cheese, which is roughly two blocks.

Melt 6 tablespoons of butter in a saucepan over medium heat to make a roux.

Whisk in an equal amount of flour and cook for about 3-4 minutes until smooth and starchy taste is cooked out.

Add about a quarter teaspoon of mustard powder to the roux, then whisk in 3.5 cups of whole milk.

Bring the mixture to a simmer, whisking occasionally until it bubbles, then let it simmer for about 5 minutes.

Add 3 ounces of cream cheese to the sauce and let it melt in, simmering for another 4-5 minutes.

Season the sauce with salt and pepper, then stir in about 2 cups of the shredded cheese until melted.

Combine the cooked macaroni with the cheese sauce; if too thick, add a quarter cup of milk to thin it out.

Grease a casserole dish with cooking spray or butter, then layer half of the mac and cheese mixture in the dish.

Sprinkle about 1.5 cups of the remaining cheese on top of the first layer, then add the rest of the mac and cheese mixture.

Top with the rest of the cheese; for a crunchy topping, mix half a cup of panko bread crumbs with a couple tablespoons of parmesan cheese, olive oil, salt, and pepper, and sprinkle on top.

Bake in the oven at 350°F for about 30 minutes until gooey, bubbly, and golden brown.

If preparing ahead, wrap the dish in plastic and refrigerate; pull it out an hour before baking and it will take about twice as long to bake.

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