Recipe of Super Quick Homemade Stephie's Best Ever Mac n' Cheese

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stephie's best ever mac n' cheese. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Stephie's Best Ever Mac n' Cheese is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Stephie's Best Ever Mac n' Cheese is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook stephie's best ever mac n' cheese using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Stephie's Best Ever Mac n' Cheese:

1. Make ready package elbow macaroni (penne and rotini work good too)
2. Prepare butter
3. Take pure olive oil (better than evoo for sauteeing)
4. Make ready small onion - finely chopped
5. Make ready all-purpose flour
6. Make ready half and half
7. Make ready extra sharp cheddar cheese - shredded
8. Make ready salt
9. Take ground black pepper
10. Take ground cayenne pepper (roughly 1/8 tsp)
11. Take Optional topping
12. Make ready panko breadcrumbs
13. Prepare olive oil

Steps to make Stephie's Best Ever Mac n' Cheese:

1. Preheat oven to 400°F. Grease a 8x8 in. casserole dish with softened butter our spray with nonstick cooking spray, set aside.
2. In a large sauce pan cook macaroni according to package directions, drain in colander and set aside.
3. In the same sauce pan, melt butter with olive oil over med heat. The olive oil helps prevent browning of the butter.
4. Stir in chopped onion and cook until translucent, stirring occasionally. About 2 minutes.
5. Add flour stirring with whisk constantly for about 2 minutes more (to cook flour).
6. Gradually pour in half and half, whisking constantly. Stir in salt, pepper and cayenne. Bring to a low boil and continue boiling for 2 minutes. Still whisking constantly. (Half and half makes the best creamy sauce in my opinion. You could use milk if you want, but then stand a bigger chance of the sauce "breaking").
7. Reduce heat and gently simmer (stirring constantly, you guessed it) for 10 minutes to thicken.
8. Add shredded cheese a handful at a time. Whisking to incorporate each addition. Simmer, stirring, an additional 5 minutes, or until all cheese is melted. Turn off heat.
9. Return macaroni to sauce pan and gently fold into cheese sauce. Adjust seasoning to taste. I usually need to add a little more salt once the pasta is added (up to another 1/2 tsp), and sometimes add extra cayenne if we want a little extra kick.
10. Transfer to casserole dish. Now is where you add the topping if you want a little crunch. In a small bowl toss panko breadcrumbs with olive oil to coat. Sprinkle over top of mac n cheese.
11. Bake, uncovered, 20 minutes or until top is golden brown and edges are bubbly.
12. Notes: It is important to use extra sharp cheddar (or a mixture of sharp, strong cheeses) in order to really taste the cheese. Milder cheeses are not strong enough to truly provide a rich, cheesy flavor. I like using Kraft Shredded Triple Cheddar with a touch of Philly. If I feel like shedding my own I will get a block of good quality Vermont extra sharp white cheddar. If you want it extra, super cheese add up to an extra cup of cheese to your sauce. It's ok. I won't tell. ;-)
13. Substitutions and mix-ins: you can sub 1/4 cup sliced leeks for the onion, or omit this ingredient completely (although I say keep it). Can also sub nutmeg for cayenne, these brighten all the flavors and bring it all together (i would not use both). For variations in flavor, mix in about 4 slices crispy, crumbled bacon or 1/2 cup frozen spinach, thawed and drained with all excess liquid squeezed out when you sure in pasta.

So that is going to wrap it up with this exceptional food stephie's best ever mac n' cheese recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!