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Best Mac and Cheese Recipe

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This recipe for Best Mac and Cheese is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds elbow macaroni
1 1/2 sticks butter (12 TBSP)
2/3 plus 2 TBSP flour
4 TBSP powdered mustard
9 cups milk
3 cups heavy cream
2 cups yellow onion finely diced
4 bay leaves
2 tsp paprika
4 large eggs
48 ounces good sharp cheddar cheese shredded
1 small loaf Veveeta cheese cubed
4 tsp kosher salt
freshly ground black pepper

Topping:
4 cups panko bread crumbs
1 1/2 sticks melted butter (12 TBSP)
Directions:
Directions:
Pre heat oven to 350º.
In a large pot of boiling salted water, cook the macaroni to al dente. (al dente means to the tooth, it means the mac should have a little bite to it. don't cook it till it's all the way done or your mac and cheese will be mushy)
While the pasta is cooking, place a lg saucepan over med. heat. Melt the butter, whisk in flour, mustard, and keep it moving stirring constantly for 5 minutes, make sure it's lunp free. Slowly stir in 8 cups milk, cream, onion, bay leaves, and paprika. Simmer for 10 minutes, stirring occasionally, remove the bay leaf,. Blend the eggs with the remaining cup of milk and add to milk and flour mixture stirring constantly, stir in all of the cubed Velveeta and 3/4 of the shredded cheddar, Season with salt and pepper. Pour the mac and cheese into 1 large (8 qt) casserole dish or 2, 4qt dishes that have been buttered, top with remaining cheese.
melt the 12 TBSP butter and mix with Panko bread crumbs, sprinkle over tops of casseroles and bake for 30-45 minutes, or until top is golden brown and cheese is bubbly.
Number Of Servings:
Number Of Servings:
A Bunch
Preparation Time:
Preparation Time:
45 minutes not counting baking time
Personal Notes:
Personal Notes:
This recipe as it is written makes a huge amount,
It is great for a buffet or large family dinner. It packs well and if you have a way of reheating, it is just as good the second day (some say better) as it is the first. The recipe is easily halved, just divide all the amounts by two and you'll have an amount to feed 8 to 10 hungry fishermen, or 12 to 15 other people!!

 

 

 

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