Also used crushed Ritz crackers in place of Panko. Creamy and delicious I used 2 milk and light cream. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Here’s a couple of reviews from Trish’s readers said about her Mac and Cheese.
Bring to a boil, add macaroni, stir, and cook until tender (about 68 minutes). Preheat oven to 375° and butter a 9-x-13 baking dish.
#BEST CHEESE FOR MAC AND CHEESE RECIPES FULL#
Boil the pasta in plenty of salted water (remove it a couple minutes shy of what the package says) drain well, put it back in the same hot pot and stir in ¼ cup of butter, pour into a very large buttered casserole dish (the one I use is an 18x13x2 inch)set aside.Ģ) In the same large pot, add the half cup of butter, allow it to melt, stir in the flour, cook for just a couple minutes then add the milk, cream and cook while constantly stirring over medium heat until it thickens a bit (it won’t be super thick so don’t panic).ģ) Add the mustard and paprika, along with a good pinch of salt, lots of pepper and slowly stir in all the cheeses, pour the cream sauce over the cooked pasta in the pan (stir it all around to make sure the pasta is coated) and set aside while you make the topping.Ĥ) In a food processor, add the Ritz crackers and butter, pulse until they develop into fine crumbs, sprinkle this mixture over the mac and cheese and pop it in the oven for about 30 minutes or until golden brown and bubbly. Fill a two-quart pan two-thirds full of water.
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