Southern Food and Fun
Mac and Cheese with a creamy, cheesy sauce — this one is a classic family favorite! No eggs, just a luscious creaminess with LOTS of cheese! It's the cheesiest and the best!
Prep Time: 30 Min
– 1 stick unsalted butter – ½ cup all-purpose flour – ½ teaspoon salt – ¼ teaspoon black pepper – 2 cups half-and-half – 2 cups whole milk – 12 cups grated cheese, a mixture of extra-sharp white Cheddar, sharp Cheddar, and extra-sharp Cheddar or Gruyere – 1 pound macaroni noodles, cooked and drained
Cook Time: 40 Min
Prepare sauce. Set aside six cups of cheese for the sauce. The remaining cheese will be divided with three cups mixed into the noodles after the sauce has been incorporated, and the last three cups sprinkled on top.
Cook the sauce. Drain the noodles and let them sit in the strainer. Then melt a stick of butter in the noodle pot and once melted, stir in half a cup of flour. Whisk continuously for a couple of minutes, then slowly whisk in the half-and-half and milk. Cook until thickened.
Finish sauce with cheese. Remove the pot from the heat and stir in the salt, pepper, and 6 cups of grated cheese. Stir this well until the sauce is creamy and all the cheese is completely melted
Complete layering. Mix the noodles into the sauce and stir. Now stir in 3 cups of grated cheese. Pour the noodles and sauce into a lightly buttered 9x13 inch baking dish. Sprinkle the remaining 3 cups of cheese on top of the noodles.
Bake. Place the uncovered dish on a baking sheet wrapped with foil and bake for about 40 minutes, until the top is lightly browned and crusty.
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