I love this recipe for Homemade Mac and Cheese. I have it pretty much memorized, but I still want it memorialized on the blog, just because it deserves a spot. Serve this up with some comfy meatloaf and enjoy every minute.
2cupsextra sharp cheddar cheesegrated (I used white cheddar)
additional cheese to top with
1cuppanko bread crumbs
Cook the macaroni according to package directions. Should be something like: bring some water to a boil, add the macaroni and cook for 11-13 minutes. Drain.
While that is cooking, melt the butter in a separate small saucepan over medium heat. Add the flour, salt, pepper, onion powder (and whatever other spices you want) and whisk it together to make a roux. Continue to whisk for about 1 minute, then add the milk a little bit at a time, whisking constantly. Once all of the milk is added, continue to stir and cook for another 3-5 minutes, until the sauce thickens. Add the cheese, turn off the heat, and stir to combine.
Add the sauce to the drained macaroni, or the macaroni to the sauce (whichever is in the bigger pot.) Stir to combine, then pour it into a 2-quart casserole dish.
In a small bowl, melt the butter in the microwave. Add the bread crumbs and stir until they are all moist. Spread the mixture evenly over the top of the mac n cheese.
Bake at 350 for about 15-20 minutes, or until the breadcrumbs start to brown.