Who doesn’t love a good mac-n-cheese? My favorite is Stouffer’s Macaroni and Cheese, yes, found in the frozen section at the grocery. Maybe it’s because I grew up eating it, OR maybe because it’s rich, tangy, creamy and addictively good. The top gets all golden brown and crusted over and when you scoop your spoon in, it’s pure creaminess.
Many recipes have come close, but this is the best yet. It all came together when I got a promotional box of cheese from our PNW local Tillamook Cheese. It’s my favorite cheese and that says a lot because I LOVE CHEESE! I wanted a simple recipe with the fewest ingredients possible for busy weeknight meals that are kid approved.
Ingredients in The BEST Mac-N-Cheese
- Elbow Macaroni – Large elbow macaroni pasta.
- Flour – standard white all purpose flour.
- Butter – Real butter.
- Milk – Whole milk.
- Half and Half – Adding a little half and half for extra creaminess.
- Cheese – Tillamook Extra Sharp Cheddar Cheese.
- Dry Mustard Powder – Brings out the flavor of the sharp cheddar cheese.
- Turmeric Powder – Enhances the color naturally.
- Salt – To bring out all the flavors.
Related Recipes
When you are serving a crowd or looking forward to leftovers try these favorites. OUT WEST Poblano Mac with fire roasted poblano peppers and a blend of sharp white cheddar and creamy jack cheese for ultimate flavor. Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce. Grilled Potato Salad with Shallot Vinaigrette is a flavorful addition to your table with fresh herbs, bacon, chopped egg and pickled peppers.
The BEST Mac-N-Cheese
Ingredients
- 12 oz large elbow macaroni
- 1/2 cup butter
- 1/2 cup flour
- 3 cup whole milk
- 1 cup half and half
- 1/2 tsp dry mustard powder
- 1/2 tsp turmeric powder
- 1 tsp salt
- 16 oz. Tillamook extra sharp cheddar cheese, shredded
Topping
Instructions
- Boil large elbow macaroni according to directions.
- In a large sauce pan melt butter over medium low heat
- Stir in flour and continue to stir, cooking for about 3 to 5 minutes. Basically you make a roux and want to not only combine the mixture, but cook the flour taste out as well.
- Gradually pour in milk and half and half, stirring continuously to combine well.
- Stir in dry mustard powder, turmeric powder and salt.
- Gradually stir in extra sharp cheddar cheese.
- Gently fold together the cheese sauce and the cooked large elbow macaroni.
- Pour mixture into a baking dish. (Try not to eat massive spoonfuls during this process).
- Serve right away or cover and reheat when ready to serve.
One comment on “The BEST Mac N Cheese”