Top Notch Macaroni and Cheese

This one's for my co-worker who has been in search of a good recipe for Mac 'n' Cheese. I've tried a lot of different recipes and this one's a winner.

Homemade Macaroni and Cheese

For bread crumbs:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs

For macaroni:
1/2 stick unsalted butter
1/2 cup flour
3 cups milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
1 pound extra-sharp Cheddar, grated
1 pound American (Velveeta), grated/cubed
1/4 tsp seasoned salt (Lawry's)
fresh ground pepper

Make bread crumbs:
Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.

Make macaroni:
Preheat oven to 350°F.
Cook macaroni until just tender.
Meanwhile, melt butter in a medium sized saucepan over medium heat, then add flour and cook, whisking constantly, for about a minute. Gradually whisk in milk, cream, and mustard and simmer, whisking until smooth and slightly thickened, about 5 minutes.
Drain macaroni in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt and pepper to taste.
Fill a 3-quart shallow casserole with the macaroni mixture and sprinkle with bread crumbs. Bake in middle of oven 30 minutes, or until bubbly.


  1. This Mac and Cheese recipe looks fabulous! Thanks for the link back to startcooking!

  2. Oh man, I'm totally trying this! I'll let you know how it goes. I feel like homemade mac and cheese always comes out too smooshy, but this looks just right.