This is my family’s absolute favorite macaroni and cheese recipe! We make this many times a year, and ta staple on our Thanksgiving menu!
- 1 box of elbow macaroni ( pasta of choice)
- 1 table spoon of all purpose flour ( for the rue)
- 1 pound of cheddar cheese
- mozzarella cheese 8 oz
- Parmasean cheese 4 oz
- 4 oz of cream cheese
- 1/2 cup of milk
- 1 stick (or more) of butter
- 1 teaspoon of knor seasoning
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ground mustard
- salt and pepper
- 1 cup of bread crumbs
Boil the pasta as instructed. To the boiling water add in 1 teaspoon of knorr seasoning.While that boils, make your roux for the cheese.
In a shallow pan melt 3 table spoons of butter, and add in 1 tablespoon of all purpose flour.Mix for 1 minute making sure not to burn! Next add in 1/2 cup of milk. I like to use whole milk, sometimes I even use evaporated milk for rich flavor. Shred your cheeses and add half in the pan with the milk, butter and flour mixture, then toss in the 4 oz of cream cheese.Simmer on low and add in the seasoning. You may add more cheese to this recipe it is up to you!
Turn your oven on to 350
Once the pasta is done boiling, toss it to the cheese mixture. In a oven safe dish add in a scoop of pasta and toss over it the remaining graded cheese. Next repeat that step. On the top of the macaroni add a layer of the bread crumbs and more grated cheese! I like to pop over a few bits of butter.
Bake at 350 until it starts to bubble around 15 minutes!