I have been told that I make the best Forking Macaroni and Cheese. You will never get a Macaroni and Cheese as tasty as mine in any restaurant because the restaurant wouldn’t pack all the quality cheese I put in mine. (they’d forking go broke) I use the perfect seasonings for the cheese sauce, and make a delicious butter cheese cracker crumb top crust. I can’t give exact amounts of ingredients because macaroni and cheese is always made free style.
I always use a blend of cheeses usually around 6 forking kinds but always includes sharp cheddar and always some parmesan. I toss in whatever ends of cheese I have in my refrigerator. I NEVER use forking Velveta or cheese product garbage.
I think regular elbow macaroni is too delicate and usually use the Barilla Brand curled Horn Shape Pasta and if I can’t find that one I use the Pene Shaped.
I start by heating equal amounts of butter and flour. When it looks nice and cooked together well I start blending in milk. When that looks right I start adding cheese and go back and forth with milk and cheese, milk and cheese till it seems about forking right. I season the sauce with the right amounts of sweet paprika, cayenne pepper, ground white pepper and Frank’s Red Hot Sauce.
The Butter Cheese Cracker Crust is made by combining a stick of butter with Flour and crushed Cheese-its Crackers.
The crumb crust gets baked in the oven for about 15 minutes and then can be used as a topping for the macaroni and cheese.
As heavy as this is it seems to evaporate quickly.
The BEST FORKING Macaroni and Cheese EVER!