Creamy Macaroni and Cheese
Ready In: 1 hr 20 mins
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper, to taste
- 1⁄4 teaspoon cayenne pepper, to taste
- 1⁄4 teaspoon garlic granules
- 2 cups half-and-half
- 2 cups milk
- 2 (10 ounce) packages sharp cheddar cheese, shredded and divided (I use Cracker Barrel)
- 1 (10 ounce) package extra-sharp cheddar cheese, shredded (I use Cracker Barrel)
- 1 (16 ounce) package elbow macaroni, cooked
Most Helpful Review
Made this a few weeks ago ... sorry, just got around to the review. Made it for a potluck luncheon.See all activity
Turned out perfect. Two changes, I added a extra sharp WHITE cheddar, but that really didn't change the flavor, just the color. And, a few fresh bread crumbs as a topping. But again, it didn't change the flavor of the dish. Just a little crunchy topping.
It was creamy, easy and delicious. I honestly prefer mine NOT as creamy, but that is my personal recipe; however, I have found a creamier mac and cheese is preferred and this is very very good. I would make this any time. The first time I added some bacon, because my friend asked me too. That was equally as good.
There is only one thing I might try. Mom always added just a bit of mustard for a little tang. Next time I might try just a bit of mustard in the sauce.
But, a fantastic recipe and very easy to make.
NOTE: to new cooks ... make sure to use a quality cheese and shred it yourself. Pre-shredded have chemicals in it to prevent molding and for preserving. Fresh grating cheese is the key.
Also, when adding cheese to your sauce ... remove from the heat, and add a little at a time until creamy. Add to HOT HOT sauce and too much at once can cause it to separate and get grainy. And then don't bring back to a boil. It is already melted, keep on medium low heat.
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