It’s Party Mac and Cheese.
THIS MAC AND CHEESE IS SO GOOD.
Thick, creamy, and I might even say Panera-style in its creamy, cheesy, velvety glory.
This summer, my daughter and my husband biked 50+ miles to raise money for frogs (I know, can’t make this up, but stick with me). We had a little welcome home party at the end of the bike ride, and I made this mac and cheese for 25 people at that party. Multiple friends came up and asked me for the recipe.
Since then, I’ve made this several more times, always when we have friends for dinner or I’m feeding a big group of people.
So in my mind, this is a party mac and cheese. You can serve it to a lot of people, and mostly everyone will love it.
(Pictured here with the BBQ meatballs that I made for our friends last night! So yum.)
When I do this for a group of people, I’ll do a couple things ahead of time:
- Cook the noodles.
- Make the bechamel.
- Shred the cheese.
Then when it’s time to assemble, I reheat the bechamel, add the cheese, and stir the noodles in. A bit of warm water at the end helps it stay loose and creamy!
My favorite cheese lately has been the cheddar and Gruyere blend blocks that you can buy at ALDI or Trader Joe’s, but I also love some straight cheddar or even a few slices of American for a milder, creamier finish.
It’s just uncluttered, creamy, comforting homemade mac and cheese. Hope you love it!
