Sometimes I feel like mac and cheese recipes can be a bit over done. So. Many. Pots. So. Many. Cheeses. Anyone know what I mean? It seems like so much effort for what should be just a basic delicious go to side.
Then I found this easy mac and cheese recipe. And I’m hooked.
With grilling season around the corner it’s so great to have a few go to sides that work well with all the delicious meats you’ll be pulling off your grill. And boy does this mac and cheese fit the bill. It’s incredibly delicious in the most basic of ways, which I feel is how mac and cheese should be. Aside from cooking the pasta, you’re using one pot. And you’re using one cheese. Sharp cheddar, which is the best in my opinion. Let’s not forget he panko bread crunchy topping which is not only EVERYTHING but also easy.
We love serving this next to my mom’s brisket WHICH is coming to the blog by popular demand this Friday. YIPPEE! Stay tuned my friends. It’s a good one. Paired with this mac and cheese and a spinach berry salad and BAM. Your go to summer entertaining plan is complete.
EASY MAC & CHEESE
Recipe from Babble
2 1/2 cups elbow macaroni, cooked and drained
2 tablespoons butter
1 clove garlic, crushed
1 teaspoon onion powder
2 cups whole milk
1/4 cup all-purpose flour
6 cups sharp cheddar cheese
2 cups panko breadcrumbs
1/2 cup butter, melted
Preheat oven to 400 F.
In a large saucepan, melt the 2 tablespoons of butter, add the garlic and cook until the garlic is softened, about a minute or so. Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened. Add three cups of the cheddar cheese and stir until melted in the mixture. Toss the cheese mixture with the cooked pasta, salt and pepper to taste. Stir the remaining grated cheese into the pasta. Spoon into a large baking dish, I used a 9×13 dish.
In a small bowl, stir together the breadcrumbs and melted butter and season with salt & pepper. Spread over the pasta. Bake in a preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown.
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