Our friends over at Six Sister’s Stuff know what is going on with Mac and Cheese. They have come up with a great recipe full of cheese and lots of crumbly topping. Thanks to them, we are fully prepared for Thanksgiving now. Check out what they have to say about it,
“I found this easy recipe from taste of home and tried it – it was a major success!! It was so creamy and the buttery crumbs on top took it over the top. It’s permanently on the meal rotation now!”
4 cups Barilla macaroni, cooked according to package directions
3/4 cup Land O’ Lakes butter, divided
6 tablespoons Gold Medal flour
4 1/2 cups McArthur milk
4 cups Kraft shredded cheddar cheese
1 teaspoon McCormick ground mustard
1 teaspoon Morton’s salt
pinch of pepper
3/4 cup Panko bread crumbs
Preheat oven to 350 degrees.
In a saucepan, heat 1/2 cup Land O’ Lakes butter until melted.
Slowly whisk in Gold Medal flour until blended, and then slowly add in the McArthur milk. Bring mixture to a boil and continue stirring until it starts to thicken. Add in Kraft cheese, McCormick mustard, Morton’s salt, and pepper until smooth.
Add macaroni to the sauce and stir until completely combined.
Pour mixture into a greased 9×13″ baking pan.
Melt the remaining 1/4 cup butter and mix it with the Panko bread crumbs, then sprinkle it over the macaroni mixture.
Bake for about 30 minutes, or until the mixture is heated through.
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Quick Tip: If you don’t have breadcrumbs on hand, crush up Ritz Crackers
Thank you to Six Sister’s Stuff for this great recipe.