Notes:
The recipe as-written uses ½ tsp cayenne pepper to provide a slight hint of a kick. I usually use 1 tsp when I make this recipe for myself since I like a more noticeable kick, but play around with it and decide what you prefer!You can also always add additional meats or veggies to this, just pre-cook them and add to the macaroni just before adding it to the casserole dish.
Homemade Macaroni and Cheese
Ingredients
- 1 16oz box macaroni (or preferred pasta shape)
- 4 tbsp salted butter
- 4 tbsp flour
- 4 cups milk
- 2 8oz blocks extra sharp cheddar
- 1 7oz block Kerrygold aged white cheddar
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 2 tsp salt
- roughly 1 cup panko bread crumbs
Steps
- Preheat oven to 400°F.
- Shred all 3 blocks of cheese, keeping them separate for portioning later.
- Cook macaroni in salted water until al dente, or slightly chewier than you’d want. Strain and set aside.
- Microwave milk for 1.5 minutes.
- Melt butter in a large pot over low to medium heat.
- Gradually whisk in flour until smooth, then cook for 1 minute, whisking constantly.
- Gradually whisk in warm milk until smooth, then cook for 5 minutes, whisking constantly.
- Gradually whisk in 1 block of the shredded extra sharp cheddar (plus a little of the 2nd block if desired) and all but a handful of the aged white cheddar, along with the salt, black pepper, and cayenne pepper. Continue to cook, whisking constantly, until sauce thickens and coats the back of a spoon, adding more seasoning as desired.
- Stir cooked macaroni into the cheese sauce, cooking briefly on low heat until slightly thickened.
- Lightly grease a large casserole dish and add the macaroni and cheese mixture.
- Top the macaroni and cheese with a thin layer of Panko crumbs, followed by the remaining aged white cheddar, then the remaining shredded extra sharp cheddar, and another light sprinkling of Panko.
- Bake for 20-25 minutes until the top is golden brown and bubbly with some brown spots. Let cool a few minutes before serving. Store leftovers in the fridge for up to 1 week. Either store leftovers in small, single-serve containers or store in the casserole dish and transfer to a smaller container as you eat leftovers throughout the week.
Notes:
The recipe as-written uses ½ tsp cayenne pepper to provide a slight hint of a kick. I usually use 1 tsp when I make this recipe for myself since I like a more noticeable kick, but play around with it and decide what you prefer!You can also always add additional meats or veggies to this, just pre-cook them and add to the macaroni just before adding it to the casserole dish.