Recipe of Stephie's Best Ever Mac n' Cheese

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, stephie's best ever mac n' cheese. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Stephie's Best Ever Mac n' Cheese is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Stephie's Best Ever Mac n' Cheese is something that I’ve loved my entire life.

Vegan Baked Mac n Cheese The best Yet. How to Make the Best Vegan Mac and Cheese (Stovetop and Baked Versions). This is the BEST Mac & Cheese recipe you will ever make, and you can change it up a bit easy just by changing pasta or the kind of shredded cheese you add.

How to Make Stephie's Best Ever Mac n' Cheese

To get started with this particular recipe, we have to prepare a few ingredients. You can have stephie's best ever mac n' cheese using 13 ingredients and 13 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Stephie's Best Ever Mac n' Cheese:

1. Prepare 1 (8 oz) package elbow macaroni (penne and rotini work good too)
2. Make ready 2 tbsp butter
3. Make ready 1/2 tsp pure olive oil (better than evoo for sauteeing)
4. Take 1/2 small onion - finely chopped
5. Get 2 tbsp all-purpose flour
6. Get 2 cup (1 pint) half and half
7. Take 2 cup extra sharp cheddar cheese - shredded
8. Make ready 1/2 tsp salt
9. Take 1/4 tsp ground black pepper
10. Prepare 1 dash ground cayenne pepper (roughly 1/8 tsp)
11. Get Optional topping
12. Prepare 1/2 cup panko breadcrumbs
13. Make ready 1 tbsp olive oil

For me, this is simply the best mac and cheese ever! This is one of those recipes EVERYONE should know how to make. If you can make this, the sky is. Best Ever Mac n Cheese recipe: This simple to make Mac n' Cheese is the best I've ever had!

Instructions

Instructions to make Stephie's Best Ever Mac n' Cheese:

1. Preheat oven to 400°F. Grease a 8x8 in. casserole dish with softened butter our spray with nonstick cooking spray, set aside.
2. In a large sauce pan cook macaroni according to package directions, drain in colander and set aside.
3. In the same sauce pan, melt butter with olive oil over med heat. The olive oil helps prevent browning of the butter.
4. Stir in chopped onion and cook until translucent, stirring occasionally. About 2 minutes.
5. Add flour stirring with whisk constantly for about 2 minutes more (to cook flour).
6. Gradually pour in half and half, whisking constantly. Stir in salt, pepper and cayenne. Bring to a low boil and continue boiling for 2 minutes. Still whisking constantly. (Half and half makes the best creamy sauce in my opinion. You could use milk if you want, but then stand a bigger chance of the sauce "breaking").
7. Reduce heat and gently simmer (stirring constantly, you guessed it) for 10 minutes to thicken.
8. Add shredded cheese a handful at a time. Whisking to incorporate each addition. Simmer, stirring, an additional 5 minutes, or until all cheese is melted. Turn off heat.
9. Return macaroni to sauce pan and gently fold into cheese sauce. Adjust seasoning to taste. I usually need to add a little more salt once the pasta is added (up to another 1/2 tsp), and sometimes add extra cayenne if we want a little extra kick.
10. Transfer to casserole dish. Now is where you add the topping if you want a little crunch. In a small bowl toss panko breadcrumbs with olive oil to coat. Sprinkle over top of mac n cheese.
11. Bake, uncovered, 20 minutes or until top is golden brown and edges are bubbly.
12. Notes: It is important to use extra sharp cheddar (or a mixture of sharp, strong cheeses) in order to really taste the cheese. Milder cheeses are not strong enough to truly provide a rich, cheesy flavor. I like using Kraft Shredded Triple Cheddar with a touch of Philly. If I feel like shedding my own I will get a block of good quality Vermont extra sharp white cheddar. If you want it extra, super cheese add up to an extra cup of cheese to your sauce. It's ok. I won't tell. ;-)
13. Substitutions and mix-ins: you can sub 1/4 cup sliced leeks for the onion, or omit this ingredient completely (although I say keep it). Can also sub nutmeg for cayenne, these brighten all the flavors and bring it all together (i would not use both). For variations in flavor, mix in about 4 slices crispy, crumbled bacon or 1/2 cup frozen spinach, thawed and drained with all excess liquid squeezed out when you sure in pasta.

We don't have a family get together without it, and Remove from heat, stir in cheese until melted. The BEST mac & cheese ever….sure to become a family favorite! So I've started looking back at old blog posts. Like WAY back….to the time I first started Preparing this homemade mac n cheese is simple with this white cheddar bacon macaroni and cheese recipe, it's creamy, hearty and so delicious. Mac 'n' cheese is one of the greatest foods in the world.

As simple as that Guide to Prepare Stephie's Best Ever Mac n' Cheese

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