Hearty Mac & Cheese

A recipe to bring you back down to base. This hearty, delicious, and rich macaroni and cheese recipe will have your family coming for seconds and thirds. Those with lactose intolerance beware.




(Most of the ingredients – minus cheese which my fiance is working on in the background)


(“I need to take a picture of the cheese!” “Why??” “For the blog!!!”)


(Melting of the butter)


(Added the milk)

(Flour and the cheese + macaroni boiling in the background)


(I didn’t have a large casserole dish so I used two smaller ones)


(Fresh out of the oven)


4 cups shredded cheese
3 cups macaroni
3 cups milk, warmed (2 minutes in microwave usually does it, alternatively just heat in separate sauce pan)
1 tsp salt
1/2 cup butter (1 stick)
1/2 cup flour
1 packet of original shake&bake or breadcrumbs+paprika

Preheat oven to 400F
In a medium pot, bring water to a boil and stir in salt and macaroni. Shred cheese (or if you’re like me, tell your fiance to shred the cheese). In a medium sauce pan, melt butter and then add milk. Slowly incorporate flour and cheese, stirring constantly. Once smooth and thick, remove from heat and set aside. Drain and rinse macaroni and pour into a large casserole dish, pour the cheese sauce over the noodles and mix well. If it looks soupy, don’t worry, it’ll evaporate while it’s baking. Pour packet of shake and bake evenly over the macaroni and cheese. Bake for 25-30 minutes uncovered.