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Don’t be alarmed if the sauce looks thin at first it will continue to thicken as it bakes with the noodles.

Allow a minute for the raw flour taste to cook off before adding the warm milk gradually. (Yes, macaroni and cheese is appropriate dinner party fare, and yes, this recipe can be doubled if you’re inviting a crowd.)īechamel, a roux enriched with milk, is what keeps the sauce creamy and it shouldn’t be rushed. Optional: broil for additional 4-5 minutes for a crispy brown top.This baked mac and cheese recipe is our Platonic ideal of the comfort food classic: It is creamy and deeply cheesy, has a crunchy crust, and is impressive enough to serve at a dinner party.The excess sauce will be absorbed during baking. Pour cheese sauce over macaroni noodles and stir until well-coated.Add shredded cheese and stir until combined. Whisk in milk and continue to stir over a low simmer until thickened.Stir in flour and heat until slightly thickened.Heat a large skillet over medium heat and melt the butter.

Cook the elbow macaroni according to package instructions. 3 cups cheddar cheese, shredded (sharp orange cheddar is my favourite).Makes an 8x8 pan or double recipe for 9x13 pan. But the real winner for any parent, is that it is easy and quick! Once you try this recipe, you won’t be tempted to go for the boxed Mac and cheese sitting in your cupboard anymore! Mac and cheese is always a big hit in our household, especially THIS Mac and cheese! My husband and kids eat it up every time, and it’s even better as leftovers.