Easiest Way to Prepare Appetizing Stephie's Best Ever Mac n' Cheese

Stephie's Best Ever Mac n' Cheese. In the South, we know that mac and cheese is worthy of the Thanksgiving table just like every other creamy casserole and hearty carb-packed dish—especially this best-ever version—because down here, mac 'n cheese is like everyone's favorite aunt. We get excited to see it at the holiday dinner, it fits in seamlessly wherever it goes, and it never ceases to give some true Southern flair. Toss the panko bread crumbs with the melted butter on a small baking pan.

Combine Macaroni and sauce in buttered casserole dish. The Pioneer Woman's Best-Ever Macaroni and Cheese — Most Popular Pin of the Week. Creamy, rich and, of course, cheesy, Ree's easy-to-make dish is packed with the timeless comfort you crave in a. You can have Stephie's Best Ever Mac n' Cheese using 13 ingredients and 13 steps. Here is how you cook it.

Ingredients of Stephie's Best Ever Mac n' Cheese

1. It's 1 (8 oz) of package elbow macaroni (penne and rotini work good too).
2. You need 2 tbsp of butter.
3. It's 1/2 tsp of pure olive oil (better than evoo for sauteeing).
4. It's 1/2 of small onion - finely chopped.
5. Prepare 2 tbsp of all-purpose flour.
6. You need 2 cup (1 pint) of half and half.
7. You need 2 cup of extra sharp cheddar cheese - shredded.
8. You need 1/2 tsp of salt.
9. Prepare 1/4 tsp of ground black pepper.
10. Prepare 1 dash of ground cayenne pepper (roughly 1/8 tsp).
11. Prepare of Optional topping.
12. Prepare 1/2 cup of panko breadcrumbs.
13. You need 1 tbsp of olive oil.

The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. We tasted this in Seattle at the Pike Place Market in the Beecher's store.

Stephie's Best Ever Mac n' Cheese step by step

1. Preheat oven to 400°F. Grease a 8x8 in. casserole dish with softened butter our spray with nonstick cooking spray, set aside..
2. In a large sauce pan cook macaroni according to package directions, drain in colander and set aside..
3. In the same sauce pan, melt butter with olive oil over med heat. The olive oil helps prevent browning of the butter..
4. Stir in chopped onion and cook until translucent, stirring occasionally. About 2 minutes..
5. Add flour stirring with whisk constantly for about 2 minutes more (to cook flour)..
6. Gradually pour in half and half, whisking constantly. Stir in salt, pepper and cayenne. Bring to a low boil and continue boiling for 2 minutes. Still whisking constantly. (Half and half makes the best creamy sauce in my opinion. You could use milk if you want, but then stand a bigger chance of the sauce "breaking")..
7. Reduce heat and gently simmer (stirring constantly, you guessed it) for 10 minutes to thicken..
8. Add shredded cheese a handful at a time. Whisking to incorporate each addition. Simmer, stirring, an additional 5 minutes, or until all cheese is melted. Turn off heat..
9. Return macaroni to sauce pan and gently fold into cheese sauce. Adjust seasoning to taste. I usually need to add a little more salt once the pasta is added (up to another 1/2 tsp), and sometimes add extra cayenne if we want a little extra kick..
10. Transfer to casserole dish. Now is where you add the topping if you want a little crunch. In a small bowl toss panko breadcrumbs with olive oil to coat. Sprinkle over top of mac n cheese..
11. Bake, uncovered, 20 minutes or until top is golden brown and edges are bubbly..
12. Notes: It is important to use extra sharp cheddar (or a mixture of sharp, strong cheeses) in order to really taste the cheese. Milder cheeses are not strong enough to truly provide a rich, cheesy flavor. I like using Kraft Shredded Triple Cheddar with a touch of Philly. If I feel like shedding my own I will get a block of good quality Vermont extra sharp white cheddar. If you want it extra, super cheese add up to an extra cup of cheese to your sauce. It's ok. I won't tell. ;-).
13. Substitutions and mix-ins: you can sub 1/4 cup sliced leeks for the onion, or omit this ingredient completely (although I say keep it). Can also sub nutmeg for cayenne, these brighten all the flavors and bring it all together (i would not use both). For variations in flavor, mix in about 4 slices crispy, crumbled bacon or 1/2 cup frozen spinach, thawed and drained with all excess liquid squeezed out when you sure in pasta..

I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. This is the best mac n cheese EVER!! I doubled the recipe for a barbecue.