Set cheese sauce aside.įill a large saucepan with water bring to a boil. Stir in salt, nutmeg, black pepper, cayenne pepper, and cheeses. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.Remove pan from heat. While whisking, slowly pour in warm milk. In a high-sided skillet, melt remaining 6 tablespoons butter over medium heat. In a medium saucepan set over medium heat, heat milk and whipping cream. Pour butter into bowl with bread, and toss. In a small saucepan over medium heat, melt 2 tablespoons butter. Spray a 3-quart casserole dish with cooking spray set aside. The world is now a better place for having access to the Best Ever Mac & Cheese! Even though I made a few minor tweaks, the ultimate credit goes to them. While I don’t want to speak for our guests, I’m fairly certain that they would agree with my opinion of the cheesy creation.Ī huge thank you to Ashley who made the eye-opening mac & cheese for a friend’s potluck, and to her Aunt Jeanette and Uncle Craig for sharing their recipe with her. The rest of the meal was created around it. In fact, when it came time for me to host friends for dinner on New Year’s Eve, this was the first dish I added to our menu. It makes me want to turn cartwheels down the hallway. Honestly, while I like macaroni & cheese fine, I’ve never been one to go ga-ga over it like some people do.īut this? This is different. One bite of this dish a few weeks back at a dinner party was eye opening.

Ooey, gooey, cheesy, rich and decadent- it’s so wrong, yet so right. When I say this is THE Best Mac & Cheese I’ve ever put in my mouth, that is not an exaggeration.

The best mac n cheese ever