Best Mac and Cheese EVER!

Andy and I have been making a mac and cheese called “Mac and cheeese for growups” for years but yesterday we decided to try a new recipe and y’all this is the best mac and cheese I have EVER tasted. I mean EVER! I loved it so much I am packing the ingredients to make it for Thanksgiving break.

Here ya go. You’re welcome.

Ingredients

• 8 ounces dried macaroni cellentani, elbow, spiral, etc. I used Cellentani by Barilla
• 4 tablespoons unsalted butter
• 1/2 cup fresh bread crumbs
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon cayenne pepper
• 2 1/2 cups coarsely grated sharp white cheddar cheese
• 1 cup coarsely grated Swiss-style Gruyere cheese
• 1/4 cup finely grated dry Jack cheese can use Monterey Jack if you can’t find the dry Jack

Instructions

• Preheat oven to 375°.
• Grease a 1 1/2 quart souffle baking dish. Set aside.
• Boil large pot of water to cook macaroni according to package directions. But stop cooking about two minutes early. (Pasta should be slightly underdone.)
• Drain and rinse pasta with cold water and set aside.
• In large saucepan, melt 1 tablespoon of the butter.
• Add fresh breadcrumbs and stir until thoroughly coated. Set aside.
• In a small sauce pan or microwave, heat milk until very hot but not scalded.
• Meanwhile, in the pan you used for the bread crumbs, melt remaining 3 tablespoons butter over medium heat. When butter is bubbling, add flour and stir until cooked, about 1 minute.
• Slowly whisk in hot milk, whisking continuously until all milk is incorporated and sauce begins to thicken, about 5 minutes.
• Remove pan from heat and stir in salt, black pepper, cayenne, 1 1/2 cups of cheddar, 3/4 cup of Gruyere and all the dry Jack cheese.
• Mix well until all the cheese has melted.
• Add cooled macaroni to the cheese sauce and pour mixture into the buttered casserole dish.
• Sprinkle with remaining cheddar and Gruyere cheeses, then top with buttered bread crumbs.
• Bake, uncovered, for 25-30 minutes, or until the breadcrumbs are golden brown and casserole is bubbling.
• Let sit for 5 minutes, then serve.

Notes

Recipe easily doubles to cook in a 9 X 13″ baking dish.