One more thing – Jack has tried lots of different cheese combinations over the years, and we found that a good-quality brand name sharp cheddar, and a quality American cheese (not cheese food), and (believe it or not) creamy brie are the perfect combination of cheese to make the most delicious, macaroni and cheese.
(Going into the oven, it will look very loose and soupy but the pasta will absorb much of that liquid while it finishes cooking in the oven, and it comes out twenty minutes later moist with a nice crunchy top.) We think that ratio is the perfect amount of liquid to partially-cooked pasta and it bakes up perfectly creamy with tender noodles. There is nothing worse than dry over-cooked pasta! So Jack’s version uses about six cups of sauce to one pound of dry noodles to make the perfect macaroni and cheese. Sharing our Perfect Macaroni and Cheese recipe here on A Family Feast is long overdue! It is really such a simple recipe, and we just kept pushing it aside in favor of sharing many other recipes instead.īut macaroni and cheese is a classic and an especially beloved recipe in our family – our nine-year-old is crazy for it! And my husband Jack’s recipe is also extremely good, so we figured it’s about time we shared it.
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