📖 Instructions

1. Get Started: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. This prevents sticking and makes serving easier.
2. Cook the Pasta: Boil 1 pound of elbow macaroni according to package directions, but cook it *slightly* less than al dente – about 1 minute less. The pasta will continue to cook in the oven, and we don't want it to become mushy. Drain well and set aside. I once made the mistake of overcooking the pasta and ended up with a very sad, very soft mac and cheese.
3. Make the Cheese Sauce: In a large saucepan, melt 1/2 cup (1 stick) of butter over medium heat. Whisk in 1/2 cup of all-purpose flour until smooth. This creates a roux, which will thicken our sauce. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Don't skip this step, or your mac and cheese will taste, well, flour-y.
4. Add the Milk: Gradually whisk in 4 cups of milk (whole milk is best for richness). Continue whisking until the sauce is smooth and begins to thicken. This usually takes about 5-7 minutes. Be patient and keep stirring to prevent lumps from forming. If you do get lumps, don't panic! Just whisk vigorously or use an immersion blender to smooth them out.
5. Incorporate the Cheese: Reduce heat to low. Stir in 4 cups (about 1 pound) of shredded sharp cheddar cheese, 1 cup of shredded Gruyère cheese, and 1/2 cup of grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. The combination of cheeses is what makes this recipe so flavorful, so don't be afraid to experiment with your favorite blends!
6. Season the Sauce: Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and a pinch of nutmeg. Adjust seasonings to your taste. I like to add a dash of hot sauce for a little kick, but that's totally optional.
7. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until well coated. Make sure every noodle gets its fair share of cheesy goodness.
8. Prepare Red Pepper Stars: Wash and core 2 large red bell peppers. Slice them into thick rings (about 1/2 inch thick). Use a small star-shaped cookie cutter to cut out stars from the pepper rings. Don't worry about making perfect stars; imperfections add character! If you don't have a star cookie cutter, you can use a knife to carefully cut out star shapes.
9. Assemble and Bake: Pour the macaroni and cheese mixture into the prepared baking dish. Arrange the red pepper stars on top of the mac and cheese. This is where the patriotic magic happens! Get creative with your star placement.
10. Bake: Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is bubbly and the topping is lightly golden brown. Keep an eye on it to prevent burning. I sometimes like to sprinkle a bit of extra Parmesan cheese on top during the last few minutes of baking for a crispier crust.
11. Let it Rest: Remove from the oven and let it rest for 5-10 minutes before serving. This allows the mac and cheese to set slightly, making it easier to serve. It also gives you a chance to admire your handiwork!
12. Serve and Enjoy: Serve warm and enjoy! Garnish with a sprinkle of fresh parsley, if desired. This Memorial Day Mac & Cheese is sure to be a hit at your gathering. Remember to take a moment to reflect and appreciate the true meaning of the day.