I used to over-bake the macaroni and cheese and it would end up too dry. Don’t heat your white sauce too hot or the cheese can separate when you add it, making it a grainy textured cheese sauce. I use white pepper, salt, dry mustard and Worcestershire sauce. I used to make it way too thick and then I’d be disappointed that my macaroni and cheese wasn’t gooey enough. Your white sauce does not need to be super thick. Use lots of water, so your macaroni has room to move around and release their starches. (LOL!! I’m laughing at this one now, that Chef Anne Burrell told me my pasta wasn’t seasoned well enough on America’s Best Cook!! I guess in the heat of the moment I didn’t dump in enough salt! Glad it was good enough to get me to the next round!) Taste the water you’re going to boil your noodles in, it should taste like salty ocean water. This is really the only way to flavor your macaroni noodles. Salt your pasta water liberally, seriously it needs a lot of salt. But sometimes it would turn out better than others, so I paid attention, took notes and did a little research. I’ve never written down my macaroni and cheese recipe before because I make it like my Mom did…white sauce + whatever cheeses I need to use up in the fridge + macaroni then, bake it up. It’s much easier than trying to “guestimate” exactly how many pounds, cups, teaspoons you used the last time you multiplied the recipe. I could probably make a pretty big dent in this giant mac and cheese on my own, but it actually serves a crowd of 20-25! I find myself feeding throngs of people quite often and have recently started to write down these voluminous recipes. All rights reserved.Jump to Recipe Print Recipe *Added* New Recipe for: Macaroni & Cheese for a Smaller Crowd! Serves 10-12 people Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. 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. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. 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.
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