This great old fashioned macaroni and cheese recipe is the ultimate comfort food. It's creamy, cheesy, decadent and delicious!
It's the perfect family meal when comfort food brings everyone to the table. Double the recipe to feed a crowd, you'll want to have enough for second (and third!) helpings. Serve this macaroni and cheese recipe with Garlic Broccoli (recipe below) for a hearty meal everyone will love.
*It is important to use full fat evaporated milk and whole milk in this recipe to create the rich, creamy sauce. We tried using low-fat milks in various quantities and found that they curdled while baking, giving the finished dish a grainy texture. The recipe below is the tried and true, no-fail macaroni and cheese that our family has loved for generations. We hope your family enjoys it as much as ours does.
2 (12 ounce) cans Carnation evaporated milk (regular, NOT low-fat or fat-free)
1 1/2 cups whole milk
5 Tablespoons butter
4 Tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
2 1/2 cups grated mild cheddar cheese
2 1/2 cups grated sharp cheddar cheese
1 cup grated Romano cheese
1 pound elbow macaroni
1. Preheat oven to 375 degrees F.
2. In a medium saucepan set over medium heat, combine and heat the milks (do not boil).
3. Add the butter. When butter is melted into the milk, add the flour while whisking. Continue cooking, whisking constantly, until the mixture is smooth.
4. Remove the pan from the heat. Stir in salt, dry mustard, black pepper, 2 cups of the mild cheddar cheese, 2 cups of the sharp cheddar cheese and 3/4 cup of the grated Romano cheese. Set cheese sauce aside.
5. Bring 2 quarts water to a boil. Add the macaroni, cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold running water. Drain well.
6. Stir macaroni into the reserved cheese sauce.
7. Pour the mixture into a 3 quart casserole dish. Sprinkle remaining 1/2 cup mild cheddar, 1/2 cup sharp cheddar, and 1/4 cup Romano cheeses on top.
8. Bake until browned on top, about 20 to 25 minutes. Serves 8.
What goes with macaroni and cheese? Broccoli of course! It adds just the right texture and flavor as a side dish, especially when paired with garlic.
1 bunch fresh broccoli , cut into small pieces (about 5 cups)
2 Tablespoons butter
1 garlic clove, minced
Freshly ground black pepper
1/4 teaspoon sea salt (kosher salt can be substituted)
1. Cook the broccoli in boiling water until crisp but tender, 3 to 5 minutes. Drain.
2. Add the garlic and butter to the saucepan and cook until the garlic is softened, 1 to 2 minutes.
3. Add the salt and fresh pepper, toss well.
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