National Mac and Cheese Day: Tips, Twists & the Best-Ever Recipe

By DiAnn Mills @DiAnnMills

July 14^th is National Mac and Cheese Day!

Are you a Mac and Cheese lover? Yum—rich cheese blends in a thick sauce over macaroni. Heavenly comfort in a bowl. Young and old reach for generous helpings—cause it’s so good.

Making your own Mac & Cheese? These are the best cheeses to try:

• Cheddar (sharp or mild). This is the classic.
• Gouda—smoky flavor
• Colby
• Pimento
• Gruyere
• Fontina
• Monterey Jack
• Romano and Parmesan
• Mix a few for added flavor

Cooking Tips

1. Stick to elbow macaroni. The shape absorbs and enhances the cheese sauce.
2. Don’t overcook.
3. Remove the pan from the head before adding cheese or you might have an oily mess.

Variations of this wonderful American dish may appeal to your Mac & Cheese craving.

• Bob Evans suggests four ways to enjoy National Mac & Cheese Day or any day with these recipes.
• Add ground meat to your dish—beef, chicken, sausage, or turkey.
• Bacon lovers adore their Mac & Cheese.
• Stuff Mac & Cheese into a burger, meat loaf, or chicken breast.
• Spice it up with your family’s favorite chili or barbecue seasoning.
• For the seafood lover, shrimp, crab, and lobster raise the taste treat a notch.
• Slice a few jalapeños into your dish for a Tex-Mex version. Take your taste buds on an adventure with Mac & Cheese tacos, enchiladas, quesadillas, and more.
• Ever have a Mac & Cheese sandwich?
• Use your imagination!

Are you craving a homemade version? This is my favorite recipe from Southernliving.com and the most requested dish for holidays.

Best-Ever Macaroni and Cheese

Ingredients

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta

6 tablespoons salted butter

1/3 cup grated yellow onion

2 teaspoons dry mustard

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper

6 tablespoons all-purpose flour

3 1/2 cups milk

1 3/4 cups heavy cream

2 teaspoons Worcestershire sauce

4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided

4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Directions

Preheat oven to 350°F. Prepare pasta according to package directions for al dente.

Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.

Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

Another fun fact came from this article. It states macaroni has more than 350 different shapes. My mind went a little crazy here. As a past pre-school teacher, I can only imagine the fabulous artwork from those shapes, glue, construction paper, paper plates, and paint. The teacher sprays the varnish. 😊

And! Some restaurants offer special pricing for July 14^th, Mac & Cheese Day. Check your area!

What is your favorite Mac & Cheese? Let’s share!