Print Recipe

The BEST Mac-N-Cheese

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Pasta
Keyword: mac n cheese, macaroni and cheese, pasta, stouffer's mac n cheese, the best macaroni and cheese
Servings: 8

Ingredients

  • 1 lb large elbow macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 cup milk
  • 2 cup cream
  • 1 tsp paprika
  • 1 tsp dry mustard powder
  • 1 tsp salt
  • 1 cup Tillamook sharp cheddar cheese, shredded
  • 1 cup Tillamook sharp white cheddar cheese, shredded
  • 2 cup Tillamook medium cheddar cheese, shredded

Topping

  • 1 cup Tillamook medium cheddar cheese, shredded
  • 1 cup Tillamook sharp white cheddar cheese, shredded
  • 1 cup Tillamook sharp cheddar cheese, shredded

Instructions

  • Boil large elbow macaroni according to directions.
  • In a large sauce pan melt butter over medium low heat
  • Stir in flour and continue to stir, cooking for about 3 to 5 minutes.  Basically you make a roux and want to not only combine the mixture, but cook the flour taste out as well.
  • Gradually pour in milk and cream, stirring continuously to combine well.
  • Stir in paprika, dry mustard powder and salt.
  • Gradually stir in the first set of cheeses, reserving the cheese designated for topping.  Stir until creamy.
  • Gently fold together the cheese sauce and the cooked large elbow macaroni.
  • Pour mixture into a baking dish. (Try not to eat massive spoonfuls during this process).
  • Top with remaining topping cheese.
  • Bake at 350 degrees for about 10 minutes, then switch to broil and broil for 5 minutes or until golden browned on top.