Bone Crusher Macaroni and Cheese Recipe
Bone Crusher Macaroni and Cheese is a classic comfort food with layers of creamy, cheesy goodness. The dish originated in the United States but has become popular all over the world. It's the perfect meal to enjoy on a cold winter night or for a cozy family dinner. The key to making the best macaroni and cheese is to make sure all of the ingredients are high quality and that you don't skip on any of them.
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Servings: 3 people
Calories: 446kcal
Ingredients
- 1 1/2 cups cheddar cheese Shredded
- 1 1/2 cups buttermilk or whole milk
- 1/2 lb Elbow macaroni
- 6 tsp All-purpose flour
- 2 tbsp Parmesan cheese Grated
- 1 tsp Ground Black Pepper To Taste
- 6 tsp Melted Butter
- 1 tsp Dried oregano
- Salt to taste
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
- Cook elbow macaroni in boiling salted water according to package instructions. Drain and set aside.
- Melt the butter in a large saucepan over low heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, stirring continuously until thickened. Add salt, pepper, oregano, and cheese and stir until melted and combined.
- Add the cooked macaroni to the cheese sauce and stir to combine. Pour into the prepared baking dish. Sprinkle it with parmesan cheese.
- Bake at 375°F for 25 minutes or until golden brown and bubbling. Allow to cool slightly before serving.
Notes
- Use good quality cheddar cheese for the best flavor.
- For an extra cheesy dish, add 1 cup of shredded mozzarella cheese to the sauce.
- To make it spicier, add a pinch of red pepper flakes or hot sauce to the macaroni and cheese before baking.
- If you like your macaroni and cheese extra creamy, add an additional 1/2 cup of milk to the sauce.
- To make it even more flavorful, add some diced cooked bacon or ham to the macaroni before baking.
- If you want a crunchy top, sprinkle some bread crumbs on top of the macaroni and cheese before baking.