Golden Corral Mac and Cheese Recipe
Let me tell you about this amazing Golden Corral Mac and Cheese recipe that I absolutely swear by!The secret to nailing this dish is starting with a creamy béchamel sauce as the base.I always add a mix of sharp cheddar, mozzarella, and a bit of Parmesan for more depth of flavor.One of my favorite tips is to stir in a little Dijon mustard for just a hint of zing.My go-to pasta is cavatappi because its ridges hold onto the cheesy sauce beautifully.
Ingredients
- 1/4 cup Butter
- 2 tbsp All-Purpose Flour
- 2 cups Milk
- 2-3 cups Elbow Macaroni
- 2 cups Cheddar Cheese shredded
- 1/2 cup Other Cheese of Choice shredded
- Salt to taste
- Black Pepper freshly ground, to taste
Instructions
- Cook the elbow macaroni in a pot of boiling salted water until al dente.
- Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour to create a smooth paste.
- Gradually add milk, whisking constantly, until the mixture is smooth and thickened.
- Season with salt and pepper.
- Stir in the cheddar cheese and other cheese until melted and fully integrated.
- Combine the cheese sauce with the cooked macaroni and mix thoroughly.
- Transfer to a baking dish if desired and bake at 350°F for 15 minutes for a baked version.
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