Mac & Cheese
Whatever the question, mac & cheese should always be the answer.
What would your dream job look like?
Mac & cheese.
If you could eat one thing for the rest of your life and magically it was calorie-free, what would you choose?
Mac & cheese. (with red wine).
When you grow up what do you want to be?
Mac & cheese.
You get the point. People LOVE mac & cheese. It’s the ultimate comfort food. Full of childhood memories and endless bowls of creamy goodness. I wonder how many of blue boxes of Kraft we’ve gone through since my childhood days?
Where’ve You Been All My Life?
Making homemade mac & cheese is super simple. And we love this delicious twist on the classic baked on a sheet pan. The noodles stay ooey-gooey with just enough bits of crispy baked cheese to make the whole family reach for more.
- 1½ cups milk
- 3 Tablespoons flour
- 2 Tablespoons Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon pepper
- 3 cups extra-sharp Cheddar, grated
- 12 oz. macaroni
- 5 cups broccoli, chopped into small bites
- 2 cups roasted chicken (leftover or rotisserie)
- 5 slices Havarti or Fontina cheese
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together milk, flour, mustard, thyme, and pepper. Stir in about two-thirds of the cheddar.
- Bring a large pot of water to a boil. Cook the pasta for 5 minutes, then add the broccoli. Continue cooking until the pasta is al dente and the broccoli is bright green and tender, 1 to 2 minutes.
- Drain pasta and broccoli, and return them to the pot. Add the chicken and the milk and cheddar mixture, and stir gently.
- Transfer mac and cheese to the baking sheet, spreading evenly. Tear the Havarti or Fontina cheese into pieces, and top the pasta with it. Sprinkle with the remaining grated cheddar. Bake until golden brown and bubbly, about 20 minutes.