Macaroni and Cheese

I grew up on my Grandma’s or Mom’s version of Macaroni and Cheese you know the kind where you cook the noodles, add the chunked cheese, add the milk and let it bake. The kind that always comes out delicious and perfect! Well I never seem to get the right ratio of noodles, cheese and milk and mine always turned out too runny or not creamy enough.

I discovered a white sauce Macaroni and Cheese and have mixed it up to create a dish that I love to eat and serve! Let’s admit it Macaroni and Cheese could be a food group in my house, I make it so often.

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Macaroni and Cheese
Prep time
Cook time
Total time
Serves: 8 servings
  • 16 oz. macaroni or small shells
  • ½ cup butter
  • ½ cup flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • 3½ cup milk, warmed
  • ¼ cup chicken broth
  • 3½ cups cheddar cheese, grated
  • ½ cup Parmesan cheese
  • ½ cup panko crumbs
  • 1 Tbsp. parsley
  • 2 Tbsp. butter, melted
  1. Heat oven to 350 degrees F. Grease 9x13 baking dish.
  2. Cook pasta according to directions (I like to cook it for 2-3 minutes less than called for) and drain, set aside in baking dish.
  3. In a medium saucepan, melt ½ cup butter. Once butter is melted add flour, salt and pepper, stir until a smooth making a roux. Let it cook for 1 minute.
  4. Add milk and chicken broth and bring to a boil, whisking as needed. The mixture should thicken. Add cheese, stir and allow cheese to melt.
  5. Pour over cooked pasta in baking dish.
  6. Combine panko, parsley and butter in a small dish and place crumb mixture onto of macaroni and cheese.
  7. Bake uncovered for 30 minutes.


Macaroni and Cheese 2

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