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Cozy Church Basement Mac and Cheese Recipe Easy for a Crowd

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A creamy, cheesy mac and cheese baked to bubbly perfection with a golden breadcrumb crust, perfect for feeding a crowd with simple ingredients and easy steps.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • 4 cups shredded sharp cheddar cheese (about 16 ounces)
  • 1 cup shredded Gruyère cheese (about 4 ounces)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups breadcrumbs (plain or panko), toasted with 2 tablespoons butter
  • Optional: 1/2 teaspoon garlic powder
  • Optional: a few dashes hot sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 to 8 minutes. Drain and set aside without rinsing.
  2. In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and stir constantly for about 2 minutes until light golden and nutty-smelling.
  3. Gradually whisk in warm whole milk, continuing to whisk to prevent lumps. Simmer for 5 to 7 minutes until sauce thickens enough to coat the back of a spoon.
  4. Lower heat to low and stir in shredded sharp cheddar and Gruyère cheeses, Dijon mustard, smoked paprika, salt, and pepper. Stir until cheese melts and sauce is smooth. Adjust seasoning and add milk if too thick.
  5. Transfer cooked macaroni to a large mixing bowl. Pour cheese sauce over pasta and gently fold to coat all noodles.
  6. In a skillet over medium heat, melt 2 tablespoons butter. Add breadcrumbs and toast, stirring frequently, until golden and crisp, about 4 minutes.
  7. Pour mac and cheese into a buttered 9×13 inch baking dish. Evenly sprinkle toasted breadcrumbs on top.
  8. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes until bubbly and golden brown.
  9. Let rest for 5 minutes before serving.

Notes

Do not overcook pasta to avoid mushiness. Whisk roux and milk slowly to prevent lumps. Shred cheese fresh for best melting. Toast breadcrumbs separately to keep topping crisp. Prepare ahead and refrigerate before baking for convenience. Add Parmesan on top for extra crispy crust.

Nutrition

Keywords: mac and cheese, comfort food, crowd-pleaser, baked mac and cheese, cheddar, Gruyère, church potluck, easy recipe

Find it online: https://eliplate.com/cozy-church-basement-mac-and-cheese-recipe-easy-for-a-crowd/