Delmonico Mac & Cheese – Plain Chicken
Delmonico Mac and Cheese recipe– the most AMAZING macaroni and cheese EVER! We have made this recipe 3 times in the last month. This is simply the BEST!! Super easy to make and tastes delicious. You can make this casserole ahead of time and refrigerate or freeze for later. Elbow macaroni, milk, heavy cream, dry mustard, salt, black pepper, sharp cheddar cheese. One bite and you will be blown away. A new family favorite!
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Homemade Mac and Cheese
This Delmonico Mac and Cheese has been on repeat at our house. Elbow macaroni baked in an easy cheesy sauce. Comfort food at its best. This is super simple to make and tastes great! The hardest part about making this recipe is boiling the pasta! We ate this with some steaks for dinner and had the leftovers with grilled chicken for lunch. SO good! You could easily turn this into a main dish by adding some ham or broccoli to the casserole dish. Equally delicious!
How to Make Delmonico Mac & Cheese
This baked mac and cheese is super easy to make with only a few simple ingredients. The best part about this recipe is that there is no roux! Bring a large pot of water to a boil over medium-high heat. Cook pasta noodles in the boiling water to al dente. Drain and set aside. In a large saucepan, whisk together milk, heavy cream, dry mustard powder, salt, garlic powder, and black pepper over medium heat. Cook until the sauce starts to thicken. Add shredded cheese and cook over medium-low heat until cheese melts. Remove from heat. Add the cooked pasta to the cheese sauce and stir to coat. Pour pasta mixture into a lightly greased baking dish. Sprinkle the top of the casserole with some panko bread crumbs and grated parmesan cheese. Bake in the oven until bubbly.
Helpful Tips & Frequently Asked Questions
- I use elbow macaroni. You can use any short pasta you have on hand. Penne works good.
- I use sharp cheddar cheese in this dish. You can use any cheese that you enjoy – mozzarella, white cheddar, gouda, and gruyere are all delicious.
- Feel free to toss in some cooked chopped bacon. YUM!
- Can Homemade Macaroni and Cheese be made in advance? Yes! You can assemble the mac and cheese ahead of time and refrigerate overnight before baking.
- Can Homemade Mac and Cheese be frozen? Yes! Assemble the casserole and cool completely. Cover the pan with plastic wrap and aluminum foil and place in the freezer. When ready to bake, thaw and bake as directed.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Macaroni and Cheese
This Mac & Cheese is a great side dish or meatless main dish. Heck, we consider macaroni & cheese a vegetable in the South. LOL! We love to serve this yummy Mac & Cheese with grilled chicken, burgers, steak, pork chops, pork tenderloin, BBQ – basically everything! Here are a few of our favorite recipes from the blog to serve with this cheesy baked pasta:
Grilled Chicken
Awesome Sauce Chicken
Awesome Sauce Chicken – seriously delicious!!! Only 3 ingredients! Chicken marinated in honey mustard, teriyaki sauce, and hot sauce. It…
Beef
Melt in your Mouth Steaks
Melt in Your Mouth Steaks – the best steak marinade EVER! The steaks are so tender and juicy. They literally…
Pork
Ginger Ale Pork Tenderloin
Ginger Ale Pork Tenderloin – the BEST pork tenderloin I’ve ever made! SO good!! Pork tenderloin marinated in ginger ale,…
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Instant Pot Pulled Pork
Instant Pot Pulled Pork – seriously THE BEST pulled pork I’ve EVER eaten!! Pork shoulder/pork butt seasoned with brown sugar,…
Delmonico Mac & Cheese
Yield: 8 people
Delmonico Mac and Cheese recipe– the most AMAZING macaroni and cheese EVER! We have made this recipe 3 times in the last month. This is simply the BEST!! Super easy to make and tastes delicious. You can make this casserole ahead of time and refrigerate or freeze for later. Elbow macaroni, milk, heavy cream, dry mustard, salt, black pepper, sharp cheddar cheese. One bite and you will be blown away. A new family favorite!
- 8 -oz elbow macaroni
- 1 cup milk
- 1 cup heavy cream
- 1 tsp dry mustard
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 4 cups shredded cheddar cheese
- 2 Tbsp panko bread crumbs
- 2 Tbsp parmesan cheese
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Preheat oven to 350º F. Lightly spray a 9×13-inch pan with cooking spray.
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Cook elbow macaroni according to package directions for al dente. Drain and set aside.
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In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder and black pepper. Bring to a boil over medium-high heat. Reduce heat and simmer just until the sauce starts to thicken.
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Add cheese and cook over medium-low heat until cheese melts.
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Add pasta and stir to coat. Pour pasta mixture into prepared pan.
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Sprinkle bread crumbs and parmesan cheese over casserole.
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Bake, uncovered, for 25 to 30 minutes.
- I use elbow macaroni. You can use any short pasta you have on hand. Penne works good.
- I use sharp cheddar cheese in this dish. You can use any cheese that you enjoy – mozzarella, white cheddar, gouda, and gruyere are all delicious.
- Feel free to toss in some cooked chopped bacon. YUM!
- Can Homemade Macaroni and Cheese be made in advance? Yes! You can assemble the mac and cheese ahead of time and refrigerate overnight before baking.
- Can Homemade Mac and Cheese be frozen? Yes! Assemble the casserole and cool completely. Cover the pan with plastic wrap and aluminum foil and place in the freezer. When ready to bake, thaw and bake as directed.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
