Mac & Cheese is probably my favorite food! I’ve never really quite mastered my ideal recipe until now! I’ve used the Lemonade cookbook recipe, and must say it is delicious. I particularly like this recipe because it combines “grown-up” flavors as well as childhood favorites.
You can easily cut this recipe in half as well. The recipe calls for baking it towards the end (which I’ll include instructions for), but I actually prefer to skip this step for a creamier version! It takes more like it’s straight from the restaurant that way.
This recipe is great for the winter time as it’s warm, gooey, and creamy. The perfect recipe to make around the holidays for friends & family!
Delicious Homemade Mac & Cheese Lemonade Inspired Recipe
- Bring a large pot of salted water to a boil, add 1 pound elbow macaroni, and cook for about 10 minutes, until tender but still firm. Drain well and set aside.
- In a deep skillet or pot, melt 4 tbsp unsalted butter over medium heat. Sprinkle in 4 tbsp all-purpose flour to make a roux and cook, stirring constantly, to break up any lumps. Once the roux is smooth, pour in the milk and cook until the mixture is thick, still stirring all the while. Stir in 3 cups of shredded Cheddar cheese a handful at a time, and continue to cook and stir until the cheese melts. Stir in 1/2 cup crumbled blue and 1 cup grated Parmesan cheeses; season with 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp paprika.
- Add the cooked macaroni and fold to incorporate. Stop here for a creamier version.
- Optional: Transfer the macaroni mixture to a 13 x 9 inch baking dish. Sprinkle the top with 1 cup shredded Cheddar cheese. Bake for 30 minutes at 350 degrees F, until hot and bubbly.