A decadent, ooey gooey baked macaroni and cheese that is perfect for your Christmas table or for a cozy weeknight at home. It can even be prepped earlier in the week and baked later! A tried and true family favorite!
If I had to choose one last meal, this macaroni and cheese would be it. I know there’s lots of other good meals out there, but mac and cheese is HARD to beat. And if it’s your last meal, then the healthier choices don’t matter very much, do they? 🙂 Sorry, didn’t mean to get into a philosophical mood there. It just sorta happened. And I suggest that this macaroni and cheese just “sorta” happens in your world soon. It’s simply the best!
My mom’s been making it for years, and it’s really the ultimate mac and cheese. It’s baked, so it has those crispy edges that we all know and love, but unlike some other baked pasta dishes, the middle has lots of ooey gooey cheesy goodness. There’s really no other way to describe it besides ultimate, divine, incredible, and utterly amazing! You can be somewhat flexible with the cheese that you use–using some cheddar and some parmesan is a must, but other than that, anything goes! American, colby, an Italian blend, gouda… If it’s cheese, it should be good!
I always serve this pasta with a big green salad or another veggie side. As you can tell it was summertime when I took these pictures at my parents’ house, but we enjoy this pasta year round. It would be a great addition to your Christmas table, too. It’s a great side dish since it’s SO rich. We easily get at least 12 servings. Enjoy!!
Art Smith's Macaroni and Cheese
from Art Smith’s Back to the Table
- 1 pound pasta – elbow macaroni or penne recommended
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups milk, warmed
- 4 cups cheese, shredded – definitely use half cheddar + something else of your choice [he suggests American, but just go with what you feel like – Italian blend, colby, gouda, etc.]
- freshly ground black pepper
- hot pepper sauce [I use Frank’s]
- 1/4 cup parmesan cheese, grated
Cook pasta to al dente according to package directions, then drain.
Meanwhile, grease a large casserole dish [a 9×13 pan works, as does any 4 quart casserole dish] and preheat oven to 350 degrees.
In a medium saucepan set over medium heat, melt the butter and whisk in the flour. Gradually whisk in the milk. The milk doesn’t have to be hot but it shouldn’t be cold either. Room temperature or gently heated in the microwave is perfect!
Bring sauce to a simmer, stirring constantly, until it begins to thicken. Reduce heat to low and simmer for 5 minutes. Remove pan from heat and stir in half of the cheese. Season to taste with pepper and hot sauce.
Spread a third of the pasta over the bottom of the casserole dish. Top with half of the reserved cheese and a third of the sauce. Repeat: a third of the pasta, remaining cheese, and a third of the sauce. Repeat: remaining pasta, remaining sauce. Top with parmesan cheese and bake for 30 minutes, until bubbly and golden brown.
- Tent pasta with aluminum foil after about 20 minutes if top is browning too much.
- This recipe can be prepared in advanced, covered, and refrigerated for up to 3 days before baking. Just bring to room temperature for about 30 minutes before baking, or place pan in a cold oven and let oven heat up with the dish. From the refrigerator, you’ll have to bake it at least 40-45 minutes to heat through but use your best judgment.
- Leftovers freeze well.
Linked up with Weekend Potluck.