✅ What’s the BEST Mac and Cheese RECIPE?
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✅ BEST Mac And Cheese Recipe EVER!
💫 Discover the creamiest, most indulgent mac and cheese recipe you’ll ever taste. This ultimate comfort food dish is a game-changer, with a perfectly balanced blend of cheeses, a crispy topping, and a velvety sauce that will leave you wanting more. Learn how to make the best mac and cheese recipe ever, with a step-by-step guide that’s easy to follow and requires minimal ingredients. Whether you’re a mac and cheese lover or just looking for a new recipe to try, this video is a must-watch. Get ready to take your mac and cheese game to the next level and enjoy a delicious, satisfying meal that’s sure to become a family favorite.
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Happy Day. This is one of my all-time favorite recipes. It is perfect for Christmas or Thanksgiving. It is a casserole that everybody loves and will make the kids so happy if you make it for the holidays. It is so good. I’m totally craving some creamy cheesy baked mac and cheese. So, let’s get started. Start by generously buttering the bottom and sides of a 9 by13 casserole dish. This, by the way, is my go-to casserole dish. You’ll need one pound of elbow macaroni, which is classic for macaroni and salt, a pot of boiling water. Then add the pasta. Cook that until it’s all according to the package instructions. And the key to keep the pasta from sticking together is to stir, especially at the beginning of cooking. Before you drain the pasta, make sure to reserve half a cup of pasta cooking water. [Music] You’ll need that for the sauce. Drain the pasta. Then drizzle the top with a tablespoon of olive oil and stir that in. This will keep the pasta from sticking together. Now, we’re going to make the sauce in that same pot. You’ll need six cups of medium cheddar cheese and two cups of shredded mozzarella. Stir those cheeses together. Set your pot over medium heat. Then, melt in six tablespoons of butter. Once the butter is foaming, add a/3 cup of flour and whisk until that flour turns lightly golden. It takes just 2 minutes while whisking constantly slowly streaming the milk. I’m using three cups of whole milk, but a 2% milk will also work. Next, add 1 cup of heavy whipping cream. And last but not least, add in your half a cup of reserved pasta water. Continue whisking until the mixture is creamy, smooth, and just starting to boil. Now, we’re going to season the sauce. Add paprika, mustard powder, garlic powder, onion powder, salt, and freshly cracked black pepper. And in case you need a new pepper grinder, I will link to this one in the note. Reduce the heat to a simmer and continue whisking for 2 to 3 minutes until the sauce has thickened to a light gravy consistency. You should have a total of eight cups of cheese. Start by adding three cups to the sauce. Stir until that’s melted. Then add another three cups of cheese. Continue stirring until the cheese is blended into the sauce. You should have two cups of cheese left, but we’ll save that for the topping. Now add the pasta and stir until it’s coated in sauce. So cheesy. You can see how saucy and gooey this mixture is. Make sure you don’t add too much pasta because the pasta will continue to absorb some of that sauce as it bakes. Also, taste test and add more salt and pepper if needed. Pour the mac and cheese into your buttered casserole dish. Spread it evenly into the pan. Then top it with the remaining two cups of shredded cheese. The cheese creates a crust that seals in that cheesy, bubbly goodness underneath. Transfer that to your preheated oven and bake at 350° F for 15 minutes or until the cheese is melted and bubbly for a more golden brown topping. You can broil for the last 2 to 3 minutes of baking. Just keep an eye on it so it doesn’t burn. Oh, this is such a temptation for me. I’m telling you. Oh, I love when it turns out just like it does in the picture. I have to show you guys this cheese pool while it’s like hot and gooey and cheesy. Let me show you. It’s like irresistible. Okay. But I do have to say this reheats amazingly well. You’ll be happy there’s leftovers cuz it does make a big dish, right? Okay. Okay. I’m so excited. Can you tell I’m doing this? I’m doing this. Why am I scared? I want you guys to experience this cheese pool with me. Let’s do this together. Oh, a cheese pull is a beautiful thing. Let’s plate this right away. So saucy and cheesy. Still steaming. Look. Look. It could get any sour and cheesier. Oh, okay. Here we go. But that’s what makes it reheat so well. My mouth is watering so badly.
Dining and Cooking