The Best Macaroni and Cheese Recipe
Macaroni and cheese is such delicious comfort food. Use any type of cheese you'd like; Fontina and Colby would also be a nice combination.
SERVES ► 6
- 3 tablespoons butter, divided
- 1 onion, chopped
- 2 cups macaroni pasta
- 1 (12-ounce) can evaporated milk
- ¼ cup all-purpose flour
- 1 tablespoon mustard
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup water
- 1 cup shredded Cheddar cheese
- 1 cup shredded American cheese
- 2 slices Oatmeal Bread, crumbled
Preheat oven to 375°F. Bring a large pot of salted water to a boil.
Meanwhile, in large saucepan melt 1 tablespoon butter over medium heat. Add onion; cook and stir until tender, about 5 minutes.
Cook pasta as directed on package until al dente; drain, rinse with cold water, and drain again.
In small bowl, combine milk, flour, mustard, salt, and pepper; whisk until smooth.
Add mixture to onions along with water and bring to a simmer; simmer for 3–5 minutes until thickened.
Remove saucepan from heat and add cheeses and pasta. Pour into 2-quart baking dish.
In small microwave-safe bowl, melt remaining 2 tablespoons butter.
Add bread crumbs to butter and toss to coat. Sprinkle on pasta mixture in casserole.
Bake for 30–35 minutes or until casserole bubbles and bread crumb topping is browned. Serve immediately.
Cheese should generally be melted over low heat or it might separate or become tough and stringy. Pasteurized process cheeses, like American cheese or some presliced cheeses, melts perfectly every time, but natural cheeses can still make a smooth sauce. Be sure to melt the cheese into the sauce off the heat and stir constantly.