Add the remaining pasta and top with the remaining cheese.Spread 2 cups of cheddar cheese evenly throughout. Transfer half of the pasta to a greased 9×13 baking dish or 12 inch cast iron skillet.Add pasta and mix until everything is coated.Once sauce is bubbling, remove from heat and stir in 4 cups of cheddar cheese.While sauce is cooking, boil macaroni in pot according to package instructions for al dente.Gradually add milk and cook for about 10 minutes or until them mixture is smooth and bubbly.Once melted, stir in flour and black pepper, cooking for 1-2 minutes until well combined and flour is starting to bubble. In large saucepan or Dutch oven, melt butter over medium heat.Sharp cheddar cheese - freshly shredded has the most flavor and creaminess.Milk - whole milk is the only way to go.Dry mustard and black pepper - just a little goes a long way.All-purpose flour - creates a roux with the butter to thicken the cheese sauce.
Of course it was Kraft that made it famous in the mid 1930s. According to legend, it was Thomas Jefferson who encountered macaroni in Paris and brought back the recipe to the states. When writing this recipe, I was curious where my favorite dish originated from. And after experimenting, I believe I found it with this baked cheddar mac and cheese. I made it a goal to have what I thought was the best mac and cheese recipe. Once I started to get into cooking, one of the first things I wanted to make was homemade baked macaroni and cheese. There is just something comforting about homemade macaroni and cheese - from a healthier version like baked butternut squash mac and cheese to something more decadent like smoked gouda bacon mac and cheese.īut to be honest, there isn't much better or easier than this easy baked mac and cheese with good sharp cheddar.Ĭhristmas is just around the corner, which means many families will be getting together for breakfast, lunch, brunch or dinners.
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