THE BEST MACARONI AND CHEESE RECIPE EVER

YOU’LL NEED:

Flour & spices

¼ C. butter (1/2 stick)
¼ C. of flour
A generous pinch of ground cayenne pepper
¼ Tsp. smoked paprika
¼ Tsp. black pepper
½ Tsp. salt
2 C. half and half
2 C. shredded sharp cheddar cheese

HOW TO MAKE:

1-Mix together the flour, cayenne pepper, smoked paprika, black pepper, and salt.
2-In a 3 ½ quart saucepan melt the ½ stick of butter over medium heat. 3-Add in the flour mixture and stir until it is smooth.
4-Melt butter
5-Add flour mixture and stir
6-Stir until smooth
7-Add the half and half in small amounts, stirring well after each addition to keep the mixture smooth until all 2 cups is added.
8-Slowly add half and half, stirring well.
9-Keep stirring while bringing the mixture to a boil over medium heat. 10-The mixture will thicken.
11-Keep stirring until mixture boils.
12-Reduce the heat to low and continue to stir for about another 5 minutes.
13-Take the saucepan off the heat and add the 2 cups of shredded cheddar cheese. Stir until the cheese is melted.
14-Stir shredded cheese into the mixture.
15-Add your cooked, drained elbow macaroni to the cheese sauce, stir well, and taste for seasoning.
16-Add drained macaroni to the cheese sauce.
17-Pour into your prepared 9” x 9” glass pan.
18-Macaroni and cheese sauce in 9″ x 9″ glass pan.

Topping:

1 ½ Tbsp. butter, melted
½ C. panko bread crumbs

19-Stir the panko bread crumbs into the melted butter. Sprinkle the mixture on top of your macaroni in the glass pan.
20-Evenly sprinkle the buttered panko crumbs on top the macaroni
21-Bake in a 400 degree oven for approximately 20 minutes until it is bubbly and the top begins to brown.

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