Today is National Macaroni & Cheese Day… and what better way to celebrate, then to finally release my long sought after Mac & Cheese recipe. This Mac & Cheese is legendary, and award winning! Trust me, you will never eat a Macaroni and Cheese as good as this one. You’re welcome.

Mark’s Famous Mac & Cheese

Half box of Medium Size Shell Pasta (8 oz.)
2 cups finely shredded Sharp Cheddar Cheese
1/2 cup finely shredded Pepper Jack Cheese (Jalapeno Monterey Jack works also)
5 tbsp All Purpose Flour
6 tbsp Butter
Pinch Cayenne Pepper
2 tsp Salt
2 tsp Pepper
2 3/4 cups 2% Milk
Handful of Italian Breadcrumbs

Boil noodles slightly firmer than al dente. Set Aside. Grease baking dish with butter or spray. Preheat over to 350 degrees.

Create a Bechamel Sauce:

Melt butter in skillet over medium heat. Slowly add the flour stirring constantly and continue whisking for two minutes until all flour is in. Next, slowly whisk the milk into the mixture. Once the mixture is smooth, stir occasionally for about four minutes. Then, stir in 1 1/2 cups of the Sharp Cheddar and all of the Pepper Jack. Finally, add the remaining ingredients.

Once the Bechamel is ready, combine with the cooked noodles and stir well. Pour into greased baking dish and top with remaining cheese and breadcrumbs. Bake for 20-25 minutes.

Filed under: #mark mckenzie, cheese, dinner, famous, food, mac and cheese, macaroni