Leroy Butler Mac And Cheese Recipe
Mac and cheese is a comfort food that many people love. But the Leroy Butler Mac And Cheese Recipe takes it to the next level.
Equipment
- Large pot
- Medium saucepan
- Whisk
- Wooden spoon
- 9x13-inch baking dish
- Colander
- Cheese grater
- Oven mitts
- Measuring cups
- Mixing bowl
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 4 tbsp flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese grated
- 1 cup mozzarella cheese grated
- 1/2 cup Parmesan cheese grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F.
- Boil the pasta in salted water. Cook until it's a little firm (al dente).
- Drain the pasta and put it in a large bowl.
- Melt butter in a medium saucepan over medium heat.
- Add flour and stir for 1-2 minutes.
- Slowly add milk while stirring.
- Add cream and stir until the sauce thickens a little.
- Add cheddar, mozzarella, and Parmesan cheese. Stir until melted.
- Add garlic powder, onion powder, salt, and pepper.
- Pour the cheese sauce over the pasta and mix well.
- Put the pasta and cheese mixture into a greased baking dish.
- Mix breadcrumbs with melted butter and sprinkle on top.
- Bake for 25 minutes until the top is golden and bubbly.
- Let it sit for 5 minutes before serving.
Notes
- Use freshly grated cheese for the best melt.
- Don’t cook the pasta too long—make it al dente.
- Add a little cayenne pepper for some extra spice.
- Don’t skip the breadcrumbs—they add a crunchy topping.
- Let the mac and cheese sit for a few minutes to set.