Chicken bouillon : please do not skip! It is a secret ingredient that adds tons of flavor.Dijon mustard: might sound odd, but I promise it is not a pronounced flavor but simply boosts the other flavors and highlights the cheddar.This mean it is thicker than just milk and more stable than heavy cream and less likely to curdle or separate. Evaporated milk is canned, stabilized homogenized cow’s milk from which 60 percent of the water has been removed. Evaporated milk: adds creaminess without the fat of heavy cream.
You may substitute with gluten free flour.
Do NOT substitute any of the butter with oil or your sauce can become grainy. Butter: use unsalted butter so we can control the level of salt.The starch in the flour stabilizes the melting cheeses which prevents it from breaking or turning stringy or gritty. Bechamel is made from butter, flour and milk.
Like all classic Mac and Cheese recipes, this recipe beings with a bechamel sauce.
There are SO many homemade Mac and Cheese recipes out there, but I’ve done all the research, all of the testing and all of the trial and error to bring you the very BEST Mac and Cheese recipe. Sadly, too many homemade Mac and Cheese recipes are disappointingly bland, dry, grainy or gritty – not this Mac and Cheese recipe! The pasta is enveloped in a rich, silky, cheese sauce that’s made from scratch without any processed cheeses but still takes just minutes to make! It joins my other favorite pasta recipes: Classic Lasagna, Chicken Alfredo, Bolognese, One Pot Chili Mac, Cheesy Taco Pasta Bake and my Million Dollar Baked Penne as comfort food at its most scrumptious BUT it takes a fraction of the time to whip up! What makes this the Best Mac and Cheese Recipe? Mac and Cheese always sounds divine, is a favorite from children to grandparents alike, goes with practically everything, is a barbecue and potluck must but equally in demand at Thanksgiving and Christmas and is as versatile as they come. Mac and Cheese is one of the most beloved comfort foods of all time.
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