Hosted a team dinner recently and was so fun to see girls gobble up a table full of food.
I thought I would share this super simple mac and cheese recipe that was a huge crowd pleaser and gone in no time flat!
Classic Mac and Cheese – Makes 2 9×13 pans
- 2 16-18 oz. Box of Pasta (any small bite size shape works)
- 1 stick Butter
- 1/2 cup All-Purpose Flour
- 4 cups Whole Milk
- 1 cup Heavy Cream
- 16 oz. Extra Sharp White Cheddar Cheese, shredded (I like to shred cheese in a food processor using the grater blade. It literally takes seconds. Extra sharp white cheddar cheese is the key.)
- 1 cup White American Cheese (available in deli section in block form), shred using grater or food processor
- 1 teaspoon Dijon or Dried Mustard
- 2 teaspoons Garlic Powder
- 2 teaspoons Dried Minced Onions
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Hot Sauce
Boil water in a large stock pot. Add 1/4 cup of Kosher Salt to the boiling water and then add pasta and cook according to package directions. You will be surprised at how much better your pasta will taste if you salt the water.
In large saucepan over medium heat, add stick of butter and stir until melted. Whisk flour into butter until smooth. Slowly add milk while continuing to whisk. Add in heavy cream and continue to whisk until mixture bubbles and thickens. Add in cheeses, mustard, spices, salt, pepper and hot sauce. Stir until cheese melts and sauce is smooth.
Drain cooked pasta and add to cheese sauce. Cook until heated through. Serve immediately or pour into a couple of 9 x 13 casserole dishes to serve. Can also place dishes in oven on warm with a couple of pats of butter on top and cover with foil until ready to serve. If difficult to stir after being in oven for awhile, loosen mixture by adding in a bit of milk and then stir thoroughly.