The Corporate Cookbook

About This Recipe:

I’m going to be totally honest- I’ve never had Kraft’s mac and cheese or any other variety of boxed/ prepackaged mac and cheese. However, making mac and cheese from scratch can’t possibly be that much more work, and the payoff is probablyyy worth it. This recipe is a super basic (but delicious) cheddar baked mac and cheese with a simple breadcrumb topping. If you wanted to make this even simpler, you could forgo the topping and baking parts and serve as is. And just a side note- I’ve made this recipe with nonfat milk, and I couldn’t tell a difference.

Enjoy!

Ingredients (4-6 servings) 

-1 lb macaroni
-4 tbls butter
-4 tbls flour
-2 cups milk
-2 cups grated cheddar cheese
-1/4 tsp nutmeg
-1/4 cup panko breadcrumbs
-2 tbls parsley, chopped
-Olive oil
-Salt and pepper

Instructions (45 minutes)

1. Bring a large pot of water to a boil and cook the macaroni until it is al dente. Drain the pasta, rinse with cold water, and set aside.
2. In another pot on low heat, melt the butter and then add in the flour. Whisk for a few minutes until the flour is fully incorporated.
3. Slowly whisk in the milk until the mixture is smooth. Then mix in the nutmeg and cheese to finish the sauce. Season with salt and pepper and stir in the noodles to coat.
4. In a small bowl, mix together the breadcrumbs and parsley, and drizzle in 1 tbl of olive oil. Transfer the pasta to a baking dish, top with the breadcrumb mixture, and bake at 350 degrees for 10 minutes until the top is golden brown.