Before I met Andrew, the only mac and cheese I would eat was Kraft. I pretty much refused to eat any other kind, especially at restaurants or homemade versions. When I met Andrew, however, he kept telling me about how he made the BEST mac and cheese around…and he eventually convinced me to try it. IT IS SO GOOD. I have now tried several versions, and I still believe his is the best around.
- 1 box of pasta
- 4 tbs butter
- ¾ cup bread crumbs (I like using a seasoned variety–Garlic and Herb is my favorite, but Italian is good too!)
- 2 tbs flour
- 3 cups of milk
- 1 lbs cheese–whatever kind you prefer, or a mix of a few!
Use very large pot to boil water and cook the box of pasta. Drain, but do not rinse, then pour into 9 x 13 pan.
In same pot mix butter, milk, and flour. Add cheese SLOWLY so mixture stays hot.
Pour melted cheese over pasta evenly.
Sprinkle bread crumbs on top. *
Bake at 350° for 20 minutes or until the cheese begins to bubble. Then nom away!
Check out some other great recipes here!
*Bread crumbs can be replaced with shredded cheddar cheese for a gooey top
This post is featured on Creations by Kara’s “Look What I Made!” Check it out for other fantastic ideas.