bacon
cheese
chicken
chives
dinner
fontina
fried chicken
horseradish
spicy
lunch
mac n cheese
onions
pasta
potato chips
sauces
sour cream
spinach
steak
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing The Only Macaroni and Cheese Recipe You Will Ever Need

The Only Macaroni and Cheese Recipe You Will Ever Need

Gina Torres On "9-1-1: Lone Star" Co-Star Rob Lowe: "It's a litt…

How To Make Root Vegetable Puree | Amanda Freitag

The Right Ways To Store Bras | You're Doing It Wrong | Expert Br…

How To Make Creamy Mustard Sauce | Amanda Freitag

5 Bras You Need NOW | Bra Fitting Expert Kimmay Caldwell

How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag

How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray

Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…

How To Make Bacon-Cheddar Burgers with Dijon-Horseradish Sauce |…

The Covid Vaccines Explained | Physician + "Doctors" Host Dr. Ia…

Please read this important message from General Mills regarding their recent flour recall: http://www.generalmills.com/flour

Add the mix-ins of your choosing to the base mac and cheese recipe. Try all three!

 

Ingredients

  • 1 pound elbow macaroni
For the Bechamel Cheese Sauce
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup shredded cheddar cheese
French Onion Mix-Ins
  • 1/2 cup caramelized onions
  • 1 cup shredded Gruyere cheese
  • 1/4 cup sour cream
  • Toasted breadcrumbs and a few baby's handful of sliced chives
Southern Mix-Ins
  • 1 cup pimiento cheese
  • 1/2 cup cooked cold collard greens, chopped and drained of excess liquid
  • 1 cup leftover boneless fried chicken, chopped
  • Toasted breadcrumbs and chopped parsley, for topping
  • Jalapeño-infused vinegar, for serving
Steakhouse Mix-Ins
  • 1/4 cup leftover cooked spinach or even better, creamed spinach
  • 4 tablespoons bacon bits
  • 3 tar spoons sour cream
  • 1 tablespoon horseradish
  • 1/4 cup, chopped leftover steak or beef roast (optional)
  • 1/4 shredded Fontina or pepper jack cheese
  • Breadcrumbs, finely chopped chives and crushed up potato chips, for topping

Yield

Serves: 6

Preparation

Cook macaroni 1 minute shy of al dente in boiling, salted water. Drain and reserve.

For the Bechamel Cheese Sauce, melt butter and whisk in flour to make a dark blonde roux the consistency of wet sand. Whisk in the milk to combine thoroughly. Add the salt and nutmeg, and cook for 15 minutes—make sure to scrape the bottom of the pot periodically so the sauce does not burn. Add the cheese in handfuls, stir to melt and remove pan from heat.


Preheat broiler.

Add the reserved macaroni to the sauce and gently fold all together. Fold in the mix-ins of your choice then pour everything into a large casserole dish. Top with appropriate toppings and place under the broiler until bubbly and brown.