Mac and Cheese is one of the best comfort foods and there are as many recipes as there are cooks.
Most recipes use essentially the same ingredients—cheese, macaroni, whole milk, etc. But the technique below is the simplest I’ve ever found. Thanks, Jennifer H. for the tip!
16 oz. box of elbow macaroni (cooked according to box directions)
2 cups grated sharp cheese
2 cups grated any other cheese (I usually use cheddar or Colby)
4 tablespoons of flour
½ – ¾ stick of butter
¾ cup Panko crumbs
Salt and pepper to taste
Preheat oven to 350 degrees. Place a layer of cooked macaroni in the bottom of an oven safe dish. Sprinkle a layer of the cheeses, mixed together. Sprinkle 2 tablespoons of flour and salt and pepper. Top with 4-5 pats of butter. Repeat. (I use a large dutch oven, so I only have 2 layers. If you use a smaller container, you’ll have 3-4 layers.) Pour enough milk that it comes to the top of the mac and cheese mixture. Mix ¾ cup of Panko crumbs and 2 tablespoons of melted butter. Sprinkle the Panko crumbs on top. Optional: put 3-4 tomato slices on top. Bake for 30 minutes or until bubbly.
Note: You can use any combination of cheese, as long as one is sharp. If you have meat lovers in your house, add sliced sauteed smoked sausage.