I adapted this delicious macaroni and cheese from the Taste of Home recipe for “budget macaroni and cheese.”
I typically double their amounts to feed my family, and I usually add Parmesan cheese. This is, by far, the best mac ‘n’ cheese I have ever tasted.
Here’s my potluck version, which will feed around 28 people:
2 lb. box of macaroni noodles
2 sticks plus 5 tablespoons of butter
1 1/3 cups all-purpose flour
1 to 1 1/2 tsp salt (adjust to taste)
7 cups milk (whole milk is best)
32 ounces of extra sharp cheddar cheese
8 ounces shredded parmesan cheese
Pepper to taste
Italian or plain breadcrumbs and paprika (optional)
Boil macaroni in a large pot according to package directions. Melt the butter in a large saucepan over medium heat. Add the flour, salt, and pepper, and constantly stir to make a roux.
Add the milk and keep stirring. Heat and stir the sauce until it thickens (it will start to bubble at this point). Remove the saucepan from heat and fold in both kinds of cheese.
Drain pasta when it’s “al dente” or as tender as you like it. Combine the cooked noodles with the cheese sauce and pour the macaroni and cheese into a rectangular pan.
You can either sprinkle it with paprika and breadcrumbs and call it good or top it with more cheese and put it in the oven for a few minutes. If you like this recipe, you can thank me by listening to my cleaning podcast.
Also, try my Easy Chicken Fettucine Alfredo.
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