- Author: Becki Cedrone
Momma’s Mac & Cheese
This mac & cheese is very special to me as it’s my mother’s recipe that she would make when I was growing up. It’s one of my favorite things that she made. Since my mother’s passing two years ago, I almost always include this dish at our family dinners, and we share memories of her. I hope it brings your family the same warmth, comfort and joy that it does for mine.
Details
- Preparation Time: 00:30
- Cook Time: 00:30
- Cuisine: Entree
- Servings: 12
Ingredients
- 16 oz elbow or spiral macaroni
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- Salt and pepper to taste
- 1 1/2 cups breadcrumbs
- 4 tbsp melted butter
- 1/2 cup Parmesan cheese, shredded
Preparation
- 1Preheat oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
- 2Combine sharp cheddar cheese and Gruyere shredded cheese in a large bowl and set aside.
- 3Cook the pasta 1 minute shy of al dente. Remove from heat, drain and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- 4Melt butter in a deep saucepan. Whisk in flour over medium heat, and continue whisking for about 1 minute.
- 5Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface.
- 6Add 2 cups of combined shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until creamy and smooth.
- 7Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- 8Pour half of the mac & cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese and then the remaining mac & cheese.
- 9In a small bowl, combine breadcrumbs, Parmesan cheese and melted butter. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
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