Recipe for the Best Macaroni and Cheese of All Time!

Macaroni and Cheese is the ultimate American comfort food, but as times have gone on people have grown accustomed to making it from a box. STOP IT! This recipe is easy and tastes oh so much better!

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Baked Macaroni and Cheese
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Macaroni and Cheese is the ultimate American comfort food, but as times have gone on people have grown accustomed to making it from a box. STOP IT! This recipe is easy and tastes oh so much better!

Course: Main Course, Side Dish
Cuisine: American
Servings: 1 Casserole
Author: Avery Z Chipka
Ingredients
  • 4 cups Whole Milk
  • 8 tbsp Unsalted Butter
  • 1/2 cup Flour
  • 3 tbsp Sea Salt
  • 1 tbsp Black Pepper
  • 1 lbs Medium Shells
  • 8 oz Aged Extra Sharp Cheddar Cheese Grated
  • 4 oz Pecorino / Romano Cheese Grated
  • 1 cup Panko
  • 2 cups Peas
  • 4 Sprigs Thyme
Instructions
  1. Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, do not allow to boil. Once at a simmer turn off the heat and set aside.

  2. In a large, heavy bottom sauce pan, melt the butter over medium heat. Add the flour and whisk constantly until mixture turns light brown in color, about 3 minutes. Remove from heat.

  3. While whisking constantly, slowly add the milk to the flour mixture until evenly combined and smooth.

  4. Return the sauce pan to medium-high heat, add diced jalapeño peppers, and while whisking constantly, cook until the sauce thickens and coats the back of your spot, about 2 - 3 minutes, Stir in 1 tablespoon of sea salt and fresh black pepper, taste, and season with additional if desired. Remove from heat and set aside.

  5. Preheat oven to 400 degrees.

  6. Bring a large pot of heavily salted water (remaining 2 tablespoons) to a boil over high heat. Add the pasta and cook until its almost al dente, should take about 6 minutes. If using frozen peas add them to the water while cooking the pasta. Once pasta is almost al dente, after about 6 minutes at a heavy boil; drain the pasta and rinse with cold water; set aside.

  7. Place the reserved saucepan of the béchamel over medium heat and stir in cheeses just until melted and smooth. Add the pasta and continue to cook, stirring occasionally, until the pasta is heated through and steaming, about 2 - 4 minutes. Fold in the fresh thyme.

  8. Transfer the Macaroni to a 5 quart baking dish. Coat with Panko and bake for 25 - 30 minutes.

  9. Allow to cool slightly, about five minutes, before serving.

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