First and foremost, I apologize for not posting this recipe before Thanksgiving. Whoops! Better late than never, right?
My mom shared this recipe with me 10ish years ago, and I’ve been making it ever since. It’s everything mac n’ cheese should be – thick, creamy, cheesy, spicy, and most importantly, comforting!
There’s nothing healthy about it, but in my opinion, when you only make a dish once or twice a year, who the hell cares! So if you do decide to make this, serve yourself a huge bowl and eat with zero regrets. Because that’s how mac n’ cheese should be enjoyed!
The Best Mac n’ Cheese EVER
16 ounce package of elbow macaroni
6 tablespoons butter, divided
3 cloves garlic, minced
3 tablespoons of all-purpose flour
2 cups 2% milk
1 package (8 ounces) Neufchatel cream cheese
2 cups sharp cheddar cheese, shredded
2 teaspoons spicy brown mustard
2 teaspoons hot sauce (Sriracha works really well!)
½ teaspoon cayenne pepper
salt & pepper to taste
1 cup panko breadcrumbs
1. Preheat oven to 400 degrees.
2. Cook macaroni according to package directions.
3. Melt 4 tablespoons of butter in a large saucepan.
4. Add garlic and cook until garlic is light brown in color.
5. Stir in flour and cook for 2-3 minutes.
6. Gradually whisk in milk and cook for another 3-5 minutes.
7. Add cream cheese, cheddar cheese, mustard, hot sauce, cayenne pepper, and salt & pepper. Stir until smooth and creamy.
8. Drain macaroni (when ready) and add to sauce to coat.
9. Transfer mac n’ cheese to a greased baking dish.1
10. Melt remaining 2 tablespoons of butter and stir in breadcrumbs.
11. Evenly top mac n’ cheese with breadcrumb mixture.
12. Bake for 20 minutes.
NOTE: This dish is best served right out of the oven, so try to time everything accordingly!
What’s your ultimate favorite comfort food? I have two – mac n’ cheese and chocolate chip cookies.