photographed by kate lesueur
Nikisha Brunson makes some of the best homemade mac and cheese we’ve ever tasted. See how she serves it as part of a fun comfort food brunch by reading the full post here.
Free Guide to Thanksgiving
Sign up to receive a FREE E-BOOK with exclusive timelines, tips, recipes, playlists, place cards and everything you need for your Thanksgiving gathering.
Thanks for Signing Up!
Looks like you’re already signed up or your email address is invalid.
Looks like you unsubscribed before click here to resubscribe.
- 1 package (16 ounces) small shells or elbow macaroni cooked and drained
- 3 tablespoons butter
- 1 tablespoon flour
- 3 cups milk, divided up
- 6 cups 24 ounces shredded natural sharp cheddar cheese, divided up
- 2 eggs
Heat oven 350°F put macaroni and a 9 x 13" pan. Melt butter in a pot on low medium heat and stir in flour gradually. Stir in 2 cups of milk cook until smooth. Add 3 cups of cheese; cook stirring constantly until sauce is thickened. Pour over macaroni in the pan. Add remaining cheese; stir gently until thoroughly mix. Beat eggs in a small bowl stir in remaining 1 cup of milk. Slowly pour over top of macaroni and let stand five minutes. Bake for 40 minutes or until lightly browned. Cool for 10 minutes
Share this Post