Hungry yet? Well, I hope you are and I certainly hope you’re ready to roll your sleeves up and get ready to make the best Mac and Cheese Ever. Remember mom’s home-cook’n? Lets see if this recipe can keep up.
The Best Macaroni and Cheese Ever
1 (8-ounce) package elbow macaroni, cooked and drained
2 tablespoons butter
1 clove garlic, crushed
1 teaspoon onion powder
2 cups whole milk
1/4 cup all-purpose flour
6 cups sharp cheddar cheese
2 cups panko breadcrumbs
1/2 cup butter, melted
Preheat oven to 400 degrees. In a large saucepan, melt the 2 tablespoons of butter, add the garlic and cook until the garlic is softened, about 2 minutes. Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened. Add three cups of the cheddar cheese and stir until melted in the mixture. Toss the cheese mixture with the cooked pasta, salt and pepper to taste. Stir the remaining grated cheese into the pasta. Spoon into a large baking dish.
In a small bowl, stir together the breadcrumbs and melted butter. I always like to add a bunch of freshly ground pepper and a sprinkling of sea salt to this mixture. Spread over the pasta. Bake in a preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown. Serve with fresh sliced tomatoes and a big glass of chocolate milk. Just because.