Baked Mac and Cheese is my kids’ favorite dinner. They could probably have it everyday if I let them. Amir has been telling me that I make the best mac and cheese and that I had to share it on the blog so that other moms can make it for their kids.
He also tells me that he really needs the recipe so that he can make it for his own kids when he grows up. He thinks that the only way he can get the recipe is by me sharing on the blog. I’m posting this recipe for Amir and all the kids out there who love Mac and Cheese.
So here we go!
Prep time: 15 minutes
Cook time: 20 minutes
3 cups of elbow macaroni
3 cups of béchamel sauce without nutmeg *
2 cups of shredded cheddar cheese
1 cup of bread crumbs
* I make the béchamel sauce without nutmeg for the mac and cheese, because Amir doesn’t like the taste of nutmeg. But if you like nutmeg, then by all means use add it to the sauce. It will bring your mac and cheese to a whole new level.
Using 2 spoons, stir well until the pasta is coated with the sauce.
You can do this stage in a separate mixing bowl, then pour the pasta in a baking dish. I choose to do the whole thing directly in the baking dish to save some time and… hmmm, dirty dishes.
- 3 cups of elbow macaroni
- 3 cups of béchamel sauce
- 2 cups of shredded cheddar cheese
- 1 cup of bread crumbs
- Béchamel sauce: (Ingredients make 3 cups)
- 6 tablespoons of butter
- 2 tablespoon of flour
- 3 cups of warm milk
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1 tablespoon of cream cheese
- Cook the macaroni according to directions, about 7 to 8 minutes. Drain the pasta and pour into a baking dish.
- Make the béchamel sauce while the pasta is cooking:
- In a sauce pan, start by melting the butter on low medium heat.
- Once the butter is completely melted, add the flour and whisk quickly to mix in with the butter.
- Once the butter and flour form a paste, add the warm milk while continuing to whisk.
- The sauce will be ready when it thickens.
- Remove from the heat, add salt, pepper, and cream cheese.
- Whisk well until the cream cheese is melted and the salt, and pepper are well incorporated.
- Add the cheddar cheese to the hot béchamel sauce and mix with a whisk until the cheese is melted.
- Pour the cheesy mixture over the cooked pasta.
- Using 2 spoons, stir well until the pasta is coated with the sauce.
- Top it off of with the bread crumbs and bake for 15 to 20 minutes, just until the the top looks brown and crunchy.
- Serve hot, warm or even at room temperature.