Delmonico Mac and Cheese recipe– the most AMAZING macaroni and cheese EVER! We have made this recipe 3 times in the last month. This is simply the BEST!! Super easy to make and tastes delicious. You can make this casserole ahead of time and refrigerate or freeze for later. Elbow macaroni, milk, heavy cream, dry mustard, salt, black pepper, sharp cheddar cheese. One bite and you will be blown away. A new family favorite!
Preheat oven to 350º F. Lightly spray a 9x13-inch pan with cooking spray.
Cook elbow macaroni according to package directions for al dente. Drain and set aside.
In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder and black pepper. Bring to a boil over medium-high heat. Reduce heat and simmer just until the sauce starts to thicken.
Add cheese and cook over medium-low heat until cheese melts.
Add pasta and stir to coat. Pour pasta mixture into prepared pan.
Sprinkle bread crumbs and parmesan cheese over casserole.
Bake, uncovered, for 25 to 30 minutes.
Notes:
I use elbow macaroni. You can use any short pasta you have on hand. Penne works good.
I use sharp cheddar cheese in this dish. You can use any cheese that you enjoy - mozzarella, white cheddar, gouda, and gruyere are all delicious.
Feel free to toss in some cooked chopped bacon. YUM!
Can Homemade Macaroni and Cheese be made in advance? Yes! You can assemble the mac and cheese ahead of time and refrigerate overnight before baking.
Can Homemade Mac and Cheese be frozen? Yes! Assemble the casserole and cool completely. Cover the pan with plastic wrap and aluminum foil and place in the freezer. When ready to bake, thaw and bake as directed.
Store leftovers in an airtight container in the refrigerator.