Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.

Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Over the 11 years we’ve been married, we’ve made several changes to the ingredients and now it’s even better than the original. gluten-free elbows macaroni 1 cup half and half (or heavy cream) 1 cups sharp cheddar cheese teaspoon cayenne (or more for more spice). Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. My husband made a version of this casserole for me on our first date. In a deep bottom saucepan, melt the butter over medium heat. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.

Best easy mac and cheese recipe