World's Best Mac and Cheese Recipe Ever!

Sweeney Southern Homes

So the other night, I was talking with my middle child, Eric, on the phone.  His birthday was coming up in a couple days, so we were evaluating the “birthday dinner” options.  The usual thing in our family for birthday celebrations is to go to the birthday girl or boy’s favorite restaurant.  This year, as my son is now 22 and apparently now appreciates the little things like his mom and dad’s cooking, he proposed something different.  He made the request to have a cookout (because he doesn’t have a grill at his place, and dad makes awesome burgers), and homemade macaroni and cheese.  Oh my gosh…homemade mac and cheese?  Now, don’t get me wrong, I can cook (at least that’s what my family says), but I have NEVER made homemade mac and cheese.  From the time my kids were little, their idea of mac and cheese came from a box.  My first question that I asked myself was where the heck did he discover that mac and cheese came from somewhere OTHER than a box?

 

At first, I declined, to which he replied that it was fine, I could buy the spiral mac and cheese (because he is older now and has more refined boxed M&C taste), and that would be great.  I heard the disappointment in his voice.  As the minutes passed, my maternal birthday wish guilt set in.  Alas, I knew what I had to do.  I had to find the perfect recipe for the perfect mac and cheese that I just KNEW was going to get screwed up and ruin the most important day in my son’s year; his birthday. 

 

The next two days were spent madly rifling through websites.  What do I search for? How do I find this macaroni and cheese my son speaks of?  I Googled homemade mac and cheese, baked mac and cheese, best ever mac and cheese, world’s best mac and cheese, etc., etc., etc.  Holy cow!  There are a LOT of recipes for mac and cheese.  My basic knowledge of this fine cuisine brought me to the realization that it had to be baked.  Thank you to the myriad of bring-a-dish-to-pass gatherings at church, mother-daughter banquets, family reunions, and things of that nature!  Yay!  I had narrowed it down.  It had to be baked.  No crock-pot, top of the stove, microwave dishes were going to come from this kitchen! 

 

So his birthday came.  I had narrowed down the recipe selection to about ten different recipes.  The basic premise was the same, but they all had some variations; types of cheese, what spices to use, so on, and so forth.  I had to narrow it down, and fast.  They were going to be over for dinner at 6:00, and it was 10:00 a.m.! Holy schnikeys!  I thought I had it….I went to the grocery store, bought the block sharp cheddar cheese (through several blogs I read that if you use the pre-shredded cheese, then your finished product would be lumpy), the fresh shredded parmesan in a bag (again, several bloggers stated that if you buy the Kraft stuff in the cylinder, your hard work will be in vain, because again, lumps), and all the other ingredients that were required.  I came home, and emptied my bags on the counter, ready to start. 

 

However, I am a perfectionist.  I went back to my computer to make sure that I hadn’t accidentally skipped the best recipe of all.  You know the one I am talking about…the MOTHER OF ALL RECIPES.  My husband, in all his wisdom and love, throughout the day reminded me that, “honey, it’s macaroni and cheese.  MAC-A-RONI-AND-CHEESE.  You can’t screw it up.  Stop over-thinking this.”  Sure.  Sure.  Okay.  But it’s BIRTHDAY mac and cheese.  Comprende´?  I found even more recipes, stewed over them, brooded over them, and then confidence flooded over me.  I finally came to the conclusion that although I hadn’t made this comfort food before, I had the skill to combine recipes and make it up on my own.  (What the heck was I thinking?)  I then made a second trip to the store.

 

The kids showed up early.  I saw my son’s handsome smiling face, and totally lost my confidence.  Oh no.  I was gonna screw up his birthday.  I needed an escape clause, so I could get my head together.  I forgot soda!  I wasn’t going to get soda, but hey, it was a great idea to send him and his fiancé to the store and give me 15 more minutes to think this through.  Whew.  Bought some time.

 

My prep station looked like a very, very messy Rachel Ray show with everything premeasured, measuring cups, bowls, graters, every tool in the kitchen strewn throughout the kitchen.  All my ingredients were now ready to be added to the mix at precisely the right time.  Stirring, cooking, whisking, adding, mixing wildly as if I had six arms.  I was  throwing bowls, pans, utensils into the sink, all while barking orders at my poor husband, who was more than happy to comply (I think it was out of fear).  My kitchen now appeared as if a tornado, freight train, or perhaps a Mount St. Helens eruption had hit it.  And me.  But alas, my mac and cheese was now constructed and in the oven. 

 

At the dinner table, I presented my mac and cheese as if it were the Mona Lisa, or even the ceiling of the Sistine Chapel.  I swear the heavens opened and angels sang as I placed my 9 x 13 pan with the bubbly, gooey, steaming concoction on the table.  Lo and behold…the moment of truth.  As each of the members of my family (who were there) scooped into this masterpiece, I sat quietly in my chair, trembling with the thought that it would be the nastiest thing they had ever placed on their palates.  I watched carefully as my son, the star of the night’s festivities, took a forkful and placed it in his mouth, chewing.  Ok, so far so good, no disgusting looks, no polite spitting into his napkin, or worse, spewing across the table.  Next thing I know, all the forks at the table are going full force, and then another scoop taken out of the pan, and another, and another! Yay!  This really WAS the world’s best mac and cheese!  (And, I received the comment from my husband that even though it was great that night, it was even BETTER the next day…he loves me so much)!

 

So, here I am, the holder of the family secrets.  However, this one I am going to share, because it has been requested for the Thanksgiving meal, and it is way too yummy to keep to myself.  Yay again!

 

WORLD’S BEST EVER MAC AND CHEESE

 

(I doubled this recipe for a 9 x 13 pan)

 

8 oz uncooked large elbow macaroni

2 cups shredded extra sharp cheddar cheese

½ cup grated parmesan cheese

½ cup milk

2 cups evaporated milk

½ cup sour cream

¼ cup butter (I used real butter)

1 teaspoon minced garlic

2 ½ tablespoons all-purpose flour

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon dry mustard

Salt and pepper to taste

3 slices Velveeta cheese

Shredded 4-cheese Mexican blend

 

Topping:

2 tablespoons butter

½ cup breadcrumbs

Pinch of paprika

 

1. Cook macaroni according to package directions, then drain and rinse with cold water to stop cooking process.  If you are going to have the macaroni sit for a while, then melt a couple tablespoons of butter, and mix the macaroni with that to prevent it from sticking. 
2. In a bowl, mix flour, onion powder, garlic powder, dry mustard, salt and pepper. 
3. Mix the milk in a bowl or large measuring cup. 
4. In a saucepan, melt butter over medium heat.  Add minced garlic.  Add enough flour mix to make a roux, whisking constantly.  Add milk to roux very slowly, whisking constantly (I utilized my husband’s help for this step).  Once all the milk is mixed in and roux is hot, add in the sour cream.  Keep whisking during all this.  Do not stop, or it will stick to the bottom of the pan.  Reduce heat to low, and add in the cheddar and parmesan cheese.  Continue to cook until the cheese is melted and the sauce has thickened some.  Don’t be fooled by runny sauce.  It will thicken during the baking process. 
5. Pour sauce over macaroni in separate pan, stir until is completely mixed.  Place half of mixture in baking dish.  Cover that half with Velveeta slices.  Pour the rest of the mix on top of the Velveeta. Sprinkle Mexican cheese over top. 
6. Melt the topping butter in skillet over medium heat.  Add breadcrumbs and brown.  Sprinkle over macaroni and cheese to cover.  Sprinkle with a little paprika. 
7. Bake at 350 for 30 minutes.  (If doubling the recipe, it takes about 45 minutes).  Serve, and be ready for your family to applaud you! 

At Sweeney Southern Homes, I specialize in providing outstanding personalized service every client.  Constant communication, understanding, and attention to detail is what I do.  As an Air Force veteran myself, I am also an asset to military members who will PCS in or out of Joint Base Charleston.  Buying or selling your home is one of the biggest events of your life! I am your trusted Charleston Real Estate professional … nothing is more satisfying than helping people achieve their dreams – and I love what I do!  Call 843-300-2636, Facebook, or email today!