As a kid, my family use to call me “Maggie Macaroni” because all I ever wanted to eat was mac & cheese. Well here we are 20 years later and I still can’t get enough. Over the years I have crafted this recipe and I have to say it’s absolutely perfect! Enjoy!
Maggie’s Mac & Cheese
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
25
minutesCooking time
30
minutesIngredients
1 Pound Egg Noodles (you can substitute any noodle you like)
1 1/2 Cup Velveeta Cheese
1/4 Cup Brie Cheese
1/3 Cup Shredded Cheddar Cheese
4 Tablespoons Flour
1 TSP Salt
1 TSP Pepper
1 TSP Paprika
1 Stick Butter
1 1/2 Cup Milk
1/2 Cup Heavy Cream
1/2 Cup Breadcrumbs
Directions
- Preheat oven to 350 degrees and butter a 2 quart baking dish.
- Boil water in a large sauce pan. Add salt to water and cook pasta until al dente. Drain well and set aside.
- For the cheese sauce, melt 1/2 stick butter in large saucepan and use a whisk to stir in flour, salt, pepper and paprika. Cook over medium heat and stir until mix turns a pale brown color. Slowing whisk in milk and once thickened add cheeses. Stir until all the cheese has melted. Add drained pasta to cheese sauce and mix well.
- In a medium sized bowl, mix breadcrumbs with 1/2 stick melted butter and mix until all breadcrumbs are coated.
- Transfer the macaroni to buttered baking dish and top with breadcrumbs. Bake for 20 – 25 minutes or until bubbling. Enjoy!
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