Phyllis’s Homemade Baked Mac & Cheese
Phyllis's homemade baked mac & cheese begins with a stovetop cheese sauce stirred with elbow macaroni, and finishes in the oven with more Cheddar and seasoned breadcrumbs baked on top. There's also a version with sauteed shrimp that is over the top.
Ingredients
Method
- Preheat the oven to 350 degrees F. Grease a large casserole dish.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add milk, bring to a simmer, then reduce heat to low. Mix flour with 2 to 3 tablespoons water until smooth. Add flour mixture to the saucepan, stirring constantly, and cook until sauce thickens. Add cubed extra-sharp Cheddar and cubed sharp Cheddar cheese, stirring until cheese melts. Remove from heat.
- Meanwhile, bring a large pot of salted water to a boil, and cook elbow macaroni until al dente (tender with a bite), about 8 minutes, or according to package instructions. Drain and set aside.
- Melt remaining 2 tablespoons butter in a microwave-safe bowl on High, about 10 seconds. In a large bowl, combine elbow macaroni, melted butter, and eggs. Stir in cheese sauce; adding a little more milk if the sauce seems too thick. Season with salt and pepper.
- Pour macaroni and cheese into the prepared casserole dish. Top with shredded cheese and seasoned breadcrumbs.
- Bake in the preheated oven until golden-brown and bubbling, 35 to 45 minutes.
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