Updated: Best Macaroni and Cheese Ever

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I know I said this was the best macaroni and cheese recipe, ever, but I was wrong. This one is. I promise. It’s delicious no matter the season and equally good in the dead winter as it is on a hot summer day.

Ingredients:
1 box Elbow macaroni uncooked
1/2 cup Butter (1-stick)
1/4 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper (if you’re feeling adventurous, use white pepper)
1/4 teaspoon Dry mustard (we occasionally add a bit more up to a 1/2 teaspoon)
1/8 teaspoon Cayenne pepper (we occasionally add a bit more up to a 1/2 teaspoon)
1/4 teaspoon Worcestershire Sauce
2 cups Milk (we use skim)
2 cups Sharp cheddar cheese (8-oz), grated (you can use more, we occasionally use up to 10 ounces, it just becomes cheesier and more delicious)
About 1 cup panko crumbs

Directions:
Preheat oven to 350 degrees F. In a large pot of boiling water cook the pasta to al dente. While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly (this is important or it bubbles over). Boil for about one minute, stirring constantly; remove from heat. Stir in cheese and cook, stirring occasionally, until cheese is melted. Drain macaroni and gently stir into cheese sauce. (Or pour the cheese sauce over the macaroni (whichever pot is bigger). Just make sure to mix it all together. Pour the entire mixture into ungreased 2-quart casserole. Sprinkle panko on top. Bake uncovered until bubbly, about 25 to 30 minutes. Set broiler to low (or high if you’re adventurous!) and broil until the top is a nice golden brown. Remove from oven and rest for five minutes before serving.

My opinion:
While this looks complicated, it really isn’t and is easy to make for a weeknight meal. We make the whole batch at once and then usually freeze half. It is deceptively filling. If eating for a hot summer (or later summer dinner) let it come to at least room temperature before eating. Winter, eat it hot. Enjoy!

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