My rich and creamy baked macaroni and cheese with a crusty top and velvety texture is perfectly seasoned for the best mac & cheese ever! The secret is in the sauce.
Rebecca's Rich & Creamy Mac & Cheese
8 T Butter
8 T Flour
16 oz. chicken broth
1 can evaporated milk
2 c. milk +/- adjust the amount so the sauce is as thick or thin as you like.
8 oz sharp cheddar-grated
2 oz. parmesan-grated
1 t. dry mustard
¼ t. Cayenne
Splash of white balsamic vinegar
16 oz. Elbow macaroni cooked al dente
3 oz. Manchego-grated
|Rebecca's Rich and Creamy Mac & Cheese|
Create a blonde roux with the butter and flour. Add the broth and canned milk to create a thick white sauce. Add the grated cheddar and parmesan stirring until the cheese is melted. Stir in the spices and remaining milk. Adjust he amount of milk as desired to make the cheese sauce as thick or thin as you like. Add a splash of white balsamic vinegar then adjust seasoning to taste.
Stir the cheese sauce together with the cooked and drained macaroni and pour into a buttered 13“ x 9” baking dish. Top with grated manchego.
Bake 350 degrees for 25 minutes and the cheese on top has browned.