How To Make Baked Mac & Cheese

Mac & Cheese is an absolute fan favorite - and for good reason... it's delicious! Now, I fully understand that there are 1,000 ways to make Mac & Cheese and everyone has their own opinion - this just happens to be my favorite way to prepare this amazing side dish. No bread crumbs.. no eggs... A nice light roux and freshly shredded cheese! I hope you guys enjoy it. (Recipe and Directions in the description below!!!)

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Ingredients:
1/2 stick butter (plus more to butter your skillet)
1/4 cup flour
2 tbs sweetened condensed milk (optional)
1 quart half & half
1/2 cup heavy cream
4 oz sharp cheddar
8 oz muenster cheese
4 oz parmesan
4 oz colby jack
8 oz mozzarella (4 oz shredded and 4 oz cubed)
2 tbs sour cream
1 lb elbow macaroni
salt, white pepper, Tony's or Lawry's season all (onion powder & garlic can be used also - Season to taste!)

Directions:
Preheat Oven to 350 degrees
Use block cheese, not shredded! Shred cheese. Reserve about 1/2 to 1/3 of the total cheese to add to your noodle/sauce mixture later.
Heavily salt your pasta water and boil elbow macaroni to package directions.
Start by making a roux with the 1/2 stick butter and flour.. (melt butter then add flour to make a roux… cook the raw flour taste out 2-3 minutes.. don’t burn it or you’ll have to start over)
Add your condensed milk and half&half and bring to a boil… then reduce heat to medium low.
Add in cheese slowly and stir to incorporate… should form a cheese sauce (smooth consistency) taste the sauce and adjust seasoning as needed
You can add additional milk or cream as you see fit based on your preference (if you like a "loose" mac and cheese, add a bit more milk)
Once pasta is done, strain and add back to the pot and taste the noodles. Season with salt and pepper if needed (if you salted the pasta water enough, you should not need much more salt here)
Next, mix in the sour cream with your noodles. Then, pour your cheese sauce over the noodles and mix together
Transfer mac and cheese to a baking dish or foil pain… scatter remaining cheese cubes/shreds evenly throughout and mix together.
Top with shredded cheddar and bake 350 degrees for 30 minutes or until bubbly and slightly browned at the top/edges.