Macaroni and Cheese

Recipe by ewells
READY IN: 45mins




  • Preheat oven to 350°F
  • Butter a 13 X 9 baking dish and set aside.
  • In large pot, melt 6 tablespoons of the butter over medium low heat and add flour.
  • Cook, stirring constantly, for 3 - 4 minutes. (Flour must foam in order to cook the raw flour taste out. Do NOT let your flour burn.).
  • Add cayenne pepper, salt and pepper and mix well.
  • Raise heat to medium high and gradually add in hot milk.
  • Bring to a hard simmer, and cook and stir constantly for 3 - 5 minutes, until mixture thickens.
  • Remove from heat and stir in 2 cups of the shredded cheese until melted.
  • Stir in cooked, drained macaroni.
  • Sprinkle 3/4 cup of the remaining cheese in bottom of prepared baking dish.
  • Add half of the cheese and pasta mixture, spreading evenly.
  • Add 3/4 cup shredded cheese to that, and repeat with remaining pasta mixture.
  • Top casserole with remaining cheese.
  • Pour heavy cream (or half and half) over top of casserole.
  • In small frying pan, melt remaining 2 tablespoons butter and add fresh bread crumbs, coating thoroughly and toasting slightly.
  • Sprinkle evenly over top of macaroni and cheese.
  • Bake uncovered for 30 minutes.