THIS mac and cheese, though, is the total opposite of all of that: it’s super easy (really, anyone can do it!) thanks to our fail-proof dump-and-bake method, requires minimal ingredients (all of which you can pronounce!), and it is ultra-cheesy and creamy (like good mac and cheese should be!). The cheese is “eh,” the creamy, gooey texture is lacking, and it’s chock full of mysterious ingredients that are likely to cause a stomachache in an hour or two. I’m a sucker for mac and cheese, but let’s be honest, sometimes you take a bite of mac and cheese and it just does not hit the spot. Bottom line, it’s the perfect side dish for any and all occasions, the whole family will love it, and it takes minimal active kitchen time! Are you in? I’m in! What makes this the best mac and cheese? This real deal mac and cheese is spectacular enough for your holiday spread but easy enough to throw together any time that you’re feeling like you need to nosh on some true comfort food. It’s easy, it’s CHEESY, it’s oven-baked mac and cheese! That’s all you need to hear, right?! I mean, I was sold on this dish immediately after reading the title. You can change up the seasonings as you like! I've just included what I use in mine.06 Mac and Cheese Frequently Asked Questions You probably won't use the whole pound of pasta, but it's good to cook the whole thing so you get the right sauce/pasta ratio. Sharp cheese is better! The flavor will be slightly diluted in the roux/milk mix. The more processed the cheese is, the greasier it will get. Use a high quality cheese - cheese that comes shredded and covered in cornstarch is bad. :) The additional butter also made it greasy. 4 tablespoons of each still make enough roux to thicken additional milk/cream. This recipe is easily doubled, but I've found that when I double it I don't increase the flour/butter. You can even do one cup of milk and one of cream if you're feeling crazy! I prefer to use whole milk - I've used lower fat milks in the past and it just tastes a little flat. 2 cups whole milk (room temp is best! - set it out a little before you begin)ġ pound cheese of choice - go for sharp and/or stinky.
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