This is the mac and cheese I grew up on. My mom made it the same way every time and it never once got old. The base is classic, the cheese pull is unreal, and the top gets golden and slightly crispy in a way that makes it genuinely hard to stop eating.
The twist is a little Asiago folded into the sauce.
You won't be able to put your finger on exactly what it is, just that it tastes better than any mac and cheese you've had before. Make it once and it becomes yours too.
INGREDIENTS
1 lb elbow macaroni
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
A splash of half-and-half or heavy cream
2 cups sharp cheddar cheese, freshly shredded
1 cup mozzarella cheese, shredded
Asiago cheese, as much or as little as you like
Paprika
Salt and black pepper, to taste
Optional:
Thick-cut bacon, cooked and chopped
Breadcrumbs (trust me on this one)
DIRECTIONS
Preheat oven to 350 degrees F.
Cook the macaroni just slightly under al dente.
Drain.
In a saucepan, melt the butter.
Whisk in the flour and cook for 1 to 2 minutes.
Slowly whisk in the milk and cream until smooth.
Simmer until the sauce lightly coats the back of a spoon.
Remove from the heat and stir in the sharp cheddar, mozzarella, and Asiago.
Season with salt and pepper.Fold the cooked macaroni into the cheese sauce.
A few things worth knowing. Use freshly shredded cheese, not the stuff in the bag. Pre-shredded has a coating on it that keeps it from melting properly and you'll taste the difference. The Asiago is the move here, don't skip it. And if you're doing breadcrumbs, press them down lightly before baking so they stick and get that perfect golden crust. Leftovers reheat best with a splash of milk stirred in.Type your paragraph here
Approx. per serving (serves 6):
520 calories | 22g protein | 48g carbs | 28g fat | 2g fiber
Nutrition is approximate and will vary based on cheese amounts, bacon, and breadcrumbs used.
