Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. To make a simple and flavorful roux, start by melting a stick of butter in a medium saucepan. It starts with an ooey gooey cheese sauce that is both silky in texture and assertive in flavor it's finished by tossing that sauce with the right noodles.
Like the store-bought varieties, homemade mac and cheese is a one-pot meal that doesn't take a lot of time to prepare. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. The best macaroni and cheese is homemade, hands down. In our stovetop mac and cheese recipe, a bit of flour is add to the milk mixture to thicken the final dish. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Many mac and cheese recipes call for a combination of butter and flour, known as a roux, to thicken the cheese sauce. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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