Do the "Thickness Test." Using a wooden or plastic spoon, stir the sauce.Continue to cook the sauce at a simmer for about 15 minutes, or until it has thickened. The sauce won’t be perfectly smooth yet because of the onions, but should not have large lumps of the flour mixture. Slowly add the chicken broth and milk, whisking constantly, until the flour mixture is fully combined into the liquid. Add the garlic, dry mustard, and cayenne for 30 seconds, then whisk in the flour for 1 minute. Melt the butter in a pot on the stove and cook the onion until it is soft and translucent. Start by boiling the macaroni, being sure to drain it when it is still slightly underdone and rinse it will cold water. Salt and pepper: To round off the perfect flavor. I don’t recommend substituting for 2% or less.Ĭheese - Colby, Mozzarella, and Sharp Cheddar: This is my favorite cheese combo, but see below for substitution options. Milk: Whole milk makes all the difference. They add great flavor.ĭry mustard and cayenne pepper: Adds a little extra depth of flavor.įlour: Makes the roux, which is the key to thickening the sauce.Ĭhicken broth: The extra ingredient for creating the perfect sauce consistency. Onion and garlic: Fresh for both, not powder. If you use unsalted, you may need to add additional salt later. Macaroni: This is the classic pasta choice, but any tubular pasta will work.īutter: I use salted.
Mac and cheese for a crowd mac#
Now it is THE mac and cheese recipe that our family expects every time. We also added onion to the sauce for flavor and slightly adjusted the cheese combination for the creamiest, most flavorful combo possible.
We prefer mac and cheese without breadcrumb topping (😬 I know, we're weird), so we removed that. My favorite part is that it uses a bit of chicken stock to thin the sauce, which preserves the creamy sauce-to-pasta ratio when it bakes and is made ahead/frozen.īut, as we tend to do, we did make a few changes. The original is from America’s Test Kitchen and is almost perfect. We have been making this particular recipe for many years. If I wasn’t watching my cholesterol intake, I might just put this one on a weekly rotation. It is the ultimate comfort food, satisfying to the very core. This is the creamiest, cheesiest, most flavorful mac and cheese recipe! Skip to:īaked Mac and Cheese, for obvious reasons, is a family favorite around here.
Ultra creamy, irresistibly cheesy, and so perfectly flavorful you will find yourself coming back for seconds… and thirds! Make it today, prep ahead, or freeze it for later, this mac and cheese will be ready for your next craving.
broccoli - 1 small head, broken into florets.Recipe Tester Feedback: “What an amazing flavour! Nearly enough to make me stop eating LCHF!" - Jan It's not hard to see why this one is a crowd favourite! Nicely golden brown with a lovely coating of sauce over the pasta – and there's a whole head of broccoli in there too! For some extra greens, serve with a side salad. A wonderful vegetarian twist on an old classic.
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