Bake until the dish bubbles around the edges, about 15 minutes.

Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Cooking spray 8 ounces elbow macaroni, cooked 1 (12-oz) can evaporated milk 1 1/2 cups whole milk 1/4 cup (1. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Related: 16 Exotic Mac and Cheese Recipes from Around the World Ingredients needed. Warm for about 2 minutes on medium heat, but don’t let it boil. Continue to cook, stirring constantly, until the sauce thickens. Mix half and half, butter, salt, pepper, mustard, paprika, garlic powder in a saucepan. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Allow a minute for the raw flour taste to cook off before adding. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Bechamel, a roux enriched with milk, is what keeps the sauce creamy and it shouldnt be rushed. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. The most heat-resistant cheese sauce is a traditional Mornay sauce - a basic sauce composed of flour, butter, milk and cheese.

For the macaroni: Preheat the oven to 350 degrees F.

The best rue for macaroni and cheese