Recipe: Delicious Stephie's Best Ever Mac n' Cheese

Delicious, fresh and tasty.

Stephie's Best Ever Mac n' Cheese. This truly is the BEST stovetop mac and cheese recipe! And it was just about the best thing ever. Literally everywhere you turned, ooey gooey cheesy dishes were being served.

Stephie's Best Ever Mac n' Cheese Reviews for: Photos of Best Mac 'N Cheese Ever! Best Ever Mac n Cheese recipe: This simple to make Mac n' Cheese is the best I've ever had! We don't have a family get together without it, and Remove from heat, stir in cheese until melted.

Actually this is a simple recipe just subsequent to the additional ones. I think the hardest part is to locate the best ingredients as a result you can enjoy the tasty Stephie's Best Ever Mac n' Cheese for your breakfast with your associates or family. You can cook Stephie's Best Ever Mac n' Cheese using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Stephie's Best Ever Mac n' Cheese

  1. You need 1 (8 oz) of package elbow macaroni (penne and rotini work good too).
  2. It's 2 tbsp of butter.
  3. You need 1/2 tsp of pure olive oil (better than evoo for sauteeing).
  4. It's 1/2 of small onion - finely chopped.
  5. Prepare 2 tbsp of all-purpose flour.
  6. Prepare 2 cup (1 pint) of half and half.
  7. It's 2 cup of extra sharp cheddar cheese - shredded.
  8. It's 1/2 tsp of salt.
  9. You need 1/4 tsp of ground black pepper.
  10. You need 1 dash of ground cayenne pepper (roughly 1/8 tsp).
  11. Prepare of Optional topping.
  12. Prepare 1/2 cup of panko breadcrumbs.
  13. It's 1 tbsp of olive oil.

This Mac and Cheese is better than yours." And that's how this happened: Here we are at our block party last weekend. How to make the best mac and cheese recipe… ever! The recipe calls for a half pound of cheese to be layered in between the saucy noodles. The BEST Macaroni & Cheese EVER!

Stephie's Best Ever Mac n' Cheese step by step

  1. Preheat oven to 400°F. Grease a 8x8 in. casserole dish with softened butter our spray with nonstick cooking spray, set aside..
  2. In a large sauce pan cook macaroni according to package directions, drain in colander and set aside..
  3. In the same sauce pan, melt butter with olive oil over med heat. The olive oil helps prevent browning of the butter..
  4. Stir in chopped onion and cook until translucent, stirring occasionally. About 2 minutes..
  5. Add flour stirring with whisk constantly for about 2 minutes more (to cook flour)..
  6. Gradually pour in half and half, whisking constantly. Stir in salt, pepper and cayenne. Bring to a low boil and continue boiling for 2 minutes. Still whisking constantly. (Half and half makes the best creamy sauce in my opinion. You could use milk if you want, but then stand a bigger chance of the sauce "breaking")..
  7. Reduce heat and gently simmer (stirring constantly, you guessed it) for 10 minutes to thicken..
  8. Add shredded cheese a handful at a time. Whisking to incorporate each addition. Simmer, stirring, an additional 5 minutes, or until all cheese is melted. Turn off heat..
  9. Return macaroni to sauce pan and gently fold into cheese sauce. Adjust seasoning to taste. I usually need to add a little more salt once the pasta is added (up to another 1/2 tsp), and sometimes add extra cayenne if we want a little extra kick..
  10. Transfer to casserole dish. Now is where you add the topping if you want a little crunch. In a small bowl toss panko breadcrumbs with olive oil to coat. Sprinkle over top of mac n cheese..
  11. Bake, uncovered, 20 minutes or until top is golden brown and edges are bubbly..
  12. Notes: It is important to use extra sharp cheddar (or a mixture of sharp, strong cheeses) in order to really taste the cheese. Milder cheeses are not strong enough to truly provide a rich, cheesy flavor. I like using Kraft Shredded Triple Cheddar with a touch of Philly. If I feel like shedding my own I will get a block of good quality Vermont extra sharp white cheddar. If you want it extra, super cheese add up to an extra cup of cheese to your sauce. It's ok. I won't tell. ;-).
  13. Substitutions and mix-ins: you can sub 1/4 cup sliced leeks for the onion, or omit this ingredient completely (although I say keep it). Can also sub nutmeg for cayenne, these brighten all the flavors and bring it all together (i would not use both). For variations in flavor, mix in about 4 slices crispy, crumbled bacon or 1/2 cup frozen spinach, thawed and drained with all excess liquid squeezed out when you sure in pasta..

This is the BEST Mac & Cheese recipe you will ever make, and you can change it up a bit easy just by changing pasta or the kind of shredded cheese you add. To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that.don't get me started! Amazing and best mac n cheese ever, easy and delicious and a sure crowd pleaser! Amazingly eas to make and so good, try Interestingly, mac n cheese is NOT something I often see on Amish menus.

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