Macaroni and cheese is a favorite in nearly every home. Kids are usually the ones who ask for it but when you ask most adults, they too will admit to loving some good real macaroni and cheese. We aren’t talking about the type you get out of a box or the frozen food section. We are talking about the type that starts on the stove top and ends in the oven under a broiler to get that extra crisp on the top. As a long time macaroni and cheese lover it is my privilege to bring to you our family favorite recipe that has won many a church potluck award and has often left me with empty casserole dishes after having friends and family over for a weekend game night.
- 1 Pound Elbow Macaroni
- 1 Stick Butter
- 4-5 Tablespoons Flour
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Cups Milk
- ½ Cup Heavy Whipping Cream
- 1 Cup Shredded Cheddar (reserve ½ cup for topping)
- ½ Cup Mozzarella
- Cook Elbow Macaroni as directed on package.
- Preheat oven to 400 degrees.
- In large stockpot, melt butter adding flour in and mixing until create a paste like texture. Cook for 1-2 minutes on medium high heat browning slightly.
- Slowly stir in 1 Cup Milk until starting to thicken. Gradually whisk in remaining milk, garlic, salt and pepper. When thoroughly incorporated, mix in heavy whipping cream along with cheeses in ½ cup increments allowing it to melt while stirring before adding additional cheese.
- Over medium heat continue stirring until all cheese has been incorporated and is melted. This will form a thick sauce.
- Pour sauce over cooked and drained macaroni that has been poured into large casserole and stir until all pasta is coated. There will be some remaining sauce but that will thicken more in oven.
- Sprinkle macaroni with reserved cheese.
- Place in oven and cook at 400 degrees for 10-15 minutes or until top starts bubbling and cheese is melted and turning golden brown.
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