And then it happened… New Year’s Day. I booked my afternoon full of tasks to complete without realizing every store (and sadly, nail salon) was closed. Everyone else in the world is opting to relax. So you know what I did? Took a nap, on the couch, with my husband. And, it was amazing! Rejuvenated and hungry, I wandered into the kitchen to find something to make the fam for dinner.
What we ended up with was nothing short of fabulous. Simple to make, and best enjoyed while in PJ’s and in front of the TV, this Macaroni and Cheese needs to make an appearance in y
Inspired by a recipe from Mama Dip’s in Chapel Hill, I present to you my favorite Macaroni and Cheese recipe.
The Best Macaroni and Cheese
Ingredients:
1 cup dry, non-fat milk*
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
2 cups vegetable (or chicken) broth
2 tsp. Worcestershire sauce
12 ounces sharp shredded cheese (divided)
1/2 stick butter, melted
2 eggs, beaten
16 ounces macaroni (or Pipette by Barilla, my fave)
12 Ritz crackers, crumbled
1 tsp. smoked (definitely get the smoked) paprika
Directions:
Preheat oven to 375 degrees. Cook noodles according to package directions until al dente and drain. Meanwhile, combine dry milk, flour salt, pepper, broth and Worcestershire sauce with whisk. Stir in 8 ounces of cheese, butter and eggs.
Add noodles in greased 9×13 casserole. Combine crackers, paprika and 4 ounces of cheese in small bowl, then top noodle mixture. Add additional pats of butter, if desired. And who wouldn’t desire that? Bake for 35-40 minutes, or until bubbly and golden on edges. Serves 8.
*Non-fat dry milk can be found in the condensed milk section of the baking aisle.
Delish!
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