The BEST Mac N Cheese

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 (because my friend Brittany says she needs recipes with less spices and less ingredients all together). O.k. Brittany, I know you can make this and LOVE IT!

Print

The BEST Mac-N-Cheese

Rich, indulgent and packed with three types of cheese is The Best Mac N Cheese

Course Main Course

Cuisine Pasta

Keyword mac n cheese, macaroni and cheese, pasta, stouffer’s mac n cheese, the best macaroni and cheese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 1 lb large elbow macaroni
• 1/2 cup butter
• 1/2 cup flour
• 2 cup milk
• 2 cup cream
• 1 tsp paprika
• 1 tsp dry mustard powder
• 1 tsp salt
• 1 cup Tillamook sharp cheddar cheese, shredded
• 1 cup Tillamook sharp white cheddar cheese, shredded
• 2 cup Tillamook medium cheddar cheese, shredded

Topping

• 1 cup Tillamook medium cheddar cheese, shredded
• 1 cup Tillamook sharp white cheddar cheese, shredded
• 1 cup Tillamook sharp cheddar cheese, shredded

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 cream, stirring continuously to combine well.
• Stir in paprika, dry mustard powder and salt.
• Gradually stir in the first set of cheeses, reserving the cheese designated for topping.  Stir until creamy.
• 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).
• Top with remaining topping cheese.
• Bake at 350 degrees for about 10 minutes, then switch to broil and broil for 5 minutes or until golden browned on top.