For me, mac and cheese has to have a smooth and creamy cheese sauce, and I’ve had enough trial and error in this department to understand that there are a few simple things you can do to achieve that smooth sauce we all want in our macaroni! I’m pretty sure that most adults love a great homemade macaroni and cheese recipe just as much as our kids do! My kids will enjoy a box of Kraft macaroni and day, but everyone gets especially excited when I make this homemade mac and cheese, and for good reason!

In a large pot, boil your elbows for the cook time on the box minus 1 minute for extra al-dente pasta. Drain. Add 1 tablespoon of butter and toss to coat. Butter: salted or unsalted will work–just adjust the amount of salt you add, depending on the butter. The bread crumb topping bakes up golden brown and really takes this dish to the next level. I was having a debate with someone a few weeks ago about what makes a great mac and cheese and for me, that’s varying texture, creamy sauce, and cheese pulls.

Christmas Favorites

You don’t have to bake the mac and cheese in this recipe. Everything gets fully cooked and is essentially ready to eat after the cheese and noodles are added. However, I love the extra gooeyness that comes when the cheese is baked and I think baking it adds a level of sophistication you just don’t get without. James’ shift at the fire station falls on Thanksgiving every two out of four years and this is one of those years. When that happens we typically go to my Mom’s for lunch and then visit the fire station for dinner with all of the other families. It’s a fun tradition to see all of the kids running around the station… as the captain sneaks them all extra desserts throughout the evening. The type of cheddar makes a difference. High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste.

Hand-grated parmesan cheese – parmesan or Parmigiano-Reggiano and lobster are like PB&J! It’s a great garnish on top of your mac at the end of the baking process. This mac and cheese recipe has many similarities to another of my favorites; One Pan Baked Ziti. They are both creamy, and dreamy, comfort food that gets baked to cheesy, bubbly perfection in the oven. Mac and Cheese The firefighters cook a big dinner with all of the traditional Thanksgiving items- smoked turkey, mashed potatoes, creamed corn, cornbread dressing, sweet potatoes, and homemade rolls, while the families typically bring a dessert or another side to share. This Green Chile Macaroni and Cheese also gets topped with bread crumbs (and more cheese) and baked in the oven for a delicious crunchy topping. It’s an extra step that I don’t always do when making mac and cheese, but it’s so worth it for this recipe. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and toss to coat them in the sauce.Whisk for about 6-12 minutes over medium heat (depending on how cold your ingredients were when you started) until it passes the wooden spoon test. Stir constantly! Cook the macaroni. Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside. Thank you Tillamook for sponsoring this post. Visit your local Target to buy Tillamook Cheeses today! The shredded cheese goes into the roux by the handful (again, don’t add it all at once), whisking after each addition. From there the decadent cheese sauce gets mixed with the noodles and green chiles.

Hand-grated mozzarella cheese – I recommend hand-grating all of your cheeses. This helps the cheese melt evenly and smoothly. Mozzarella adds stringy goodness!Use fresh grated cheese. Pre-shredded store-bought cheese will not melt the same as freshly grated cheese, and grating the cheese helps it melt smoothly and evenly in the sauce. This classic mac and cheese recipe is made with cheddar cheese. I particularly love medium or sharp cheddar cheese but any type will do. If you want a more luxurious mac and cheese or you’re really trying to impress a crowd, you could use a combination of different cheeses. Just be sure to select a type of cheese that is good for melting, like white cheddar, smoked gouda, gruyere, brie, goat cheese, mozzarella, or fontina. Freezing and Storing: To assemble: Pour sauce over cooked macaroni and stir gently to combine. Sprinkle with bread crumbs mixture. Bake for 25 to 30 minutes, or untilbubbly.