Creamy Homemade Macaroni and Cheese

I bet when you think of Macaroni & Cheese, you think of a bright blue box with yellow.  Kraft Macaroni & Cheese was invented in 1937, in an attempt to create an easy dinner during war rationing.

Many of recipes I've tried for Macaroni & Cheese have been less than successful.  They tend to turn out bland, clumpy, dry, or otherwise unappetizing.  

My kids, who moan and groan about any type of homemade dish in general were not impressed.  "Mom!"  They whined, "We want Kraft!"

And while I admit that Kraft has it's place, sometimes you want something a little more refined.

So basically, I've cobbled together several different parts of recipes to come up with this.  It's like Frankenstein Mac & Cheese, without the green hue.

Creamy Homemade Macaroni and Cheese

1 lb Macaroni Noodles
8 oz of Sharp Cheddar shredded
approx 3 1/2 cups milk
1/2 cup butter
1 teaspoon paprika
1 teaspoon ground mustard
1/4 teaspoon black pepper
1/4 teaspoon salt

For topping
2 cups breadcrumbs
2 tablespoon butter

In a large pan, cook macaroni noodles to al dente
In a large sauce pan at low heat, melt butter, then add flour while whisking continuously.  This creates a roux.
Then add milk slowly while whisking, you are trying for a creamy and smooth sauce.  Make sure it is not overly thick.  You may need more or less milk depending.
Once sauce has reached the desired consistency, you can add the shredded cheese a handful at a time, stirring until melted on low heat.

Then add the spices, stirring in with whisk.
Your noodles should be about done,  drain off noddles in strainer.
Put noodles a 9x13 baking dish..  A round casserole dish with high sides also works very well.
Pour cream sauce over the top, then stir to incorporate.
Melt 2 tablespoons butter, then toss with breadcrumbs.  Spread over the top of your casserole.
Bake under your broiler for a few minutes until breadcrumbs are nicely browned.

Enjoy, just don't be surprised if your kids come back for seconds!