Cook pasta according to package directions. shredded cheddar cheese of your choice. 
2% milk– You want to use a higher fat milk when making mac and cheese. all-purpose flour– The flour in the recipe is used to prepare the roux. black pepper– Use fresh cracked black pepper for best results. kosher salt– Kosher salt is a course salt that works great for cooking. In general, I use salted butter for most of my cooking and baking. salted butter– Salted butter gives a little extra flavor. small dry pasta– Elbow pasta is most common for classic mac and cheese, but you can use any small pasta of your choice. See my Bacon Mac and Cheese Recipe too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration! If that sounds good to you, then you will LOVE this recipe too 🙂 I like a thick and creamy perfectly flavorful cheese sauce like my picture above shows. I think it’s a bit different for everyone, but let me tell you about my perfect mac and cheese. There’s nothing like homemade mac and cheese, am I right? What makes the perfect mac and cheese in your opinion? Good ol’ Kraft right out of the box? Homemade thick and cheesy on the stovetop? Baked with a crispy topping and lots of ingredients inside? How To Make Homemade Roux for a Creamy Sauce. Looking for a more grown-up flavor? Substitute shredded smoked Gouda for the parmesan. Sprinkle breadcrumbs over the top of the macaroni-and-cheese mixture. Place macaroni in large casserole dish, and pour sauce over macaroni. Stir in cheeses, and cook over low heat until cheese is melted and the sauce has thickened. Continue by adding salt and cracked black pepper. Slowly add milk to roux, stirring constantly. 
In a saucepan, melt 1/4 cup butter over medium heat. Take our advice: Bake up a double batch!Ĭook macaroni according to package directions. Kid-friendly and adult-friendly, this is one side dish you will find being gobbled down by all.
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