The best homemade macaroni and cheese recipe is not topped with breadcrumbs but instead toasted bread pieces. I like when macaroni and cheese is gooey inside, but still intact. I hated liver until I went to Paris. I hated macaroni and cheese until I moved to the South and had the crispy topped version like the one I’m showing you. My husband hated red wine until we accidentally found ourselves in the middle of a Chianti wine festival in Italy. It’s all about exposure and that right moment. We also change our eating minds about what we like and don’t like. Sometimes people think they know themselves, but we are not an inanimate object we are a living organism and we change our sleep patterns, our hairstyles, the size of our shoe heels, and the color of our lipstick. I used to hate kale and now I have numerous kale recipes showing how wonderful it can be. It’s not the the first time my mind has been changed by food. I played a little bit with the original recipe as it was super rich, but it’s still gooey good. That really made me smile, which is funny because her blog is called. I looked at the name and behold, it was from a Nashville friend and fellow blogger, Beth Sachan. She came over one day and we made it together. My mom, Retro Rose, cut the recipe out of the Tennessean and saved it for years. This best homemade macaroni and cheese recipe works, and is so good. I’ve left it on plates in restaurants for being too milky, too flavorless or too dry. The problem I’ve had with macaroni and cheese is too often, there’s no there there. I know I should be thrown out of the South for saying that, but wait, this homemade macaroni and cheese recipe changed my mind. Until this recipe, I never liked mac and cheese. Try the sauce and add more seasoning to taste.Confession time. Stir in the cheddar cheese and stir until compltely melted. Add in the salt, paprika, garlic powder, and black pepper.
The whole process should take less than 2 minutes.
Then you can gradually add it more quickly. You want to start with just a few tablespoons at a time, adding more once it is absorbed by the roux. Then slowly whisk in the half and half and the whole milk. Make sure it fully combines with the butter and cooks for about 30 more seconds.
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