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Classic Macaroni and Cheese Recipe

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This recipe for Classic Macaroni and Cheese is from Blessed Be the Sugar Cats , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (1 lb) box elbow macaroni
1 level Tbsp table salt
5 Tbsp unsalted butter
6 level Tbsp all purpose flour
1 1/2 tsp powdered mustard
1/4 heaping tsp cayenne pepper (optional)
4 cups milk
8 oz Monterey Jack cheese, shredded
8 oz sharp cheddar cheese, shredded
1 tsp table salt
Directions:
Directions:
Bring 4 quarts water to a boil. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

In now-empty pot, heat butter over medium heat until foaming. Add flour, mustard, and cayenne pepper and whisk well to combine.

Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk. Bring mixture to boil, whisking constantly. Mixture must reach full boil to fully thicken.

Simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.

Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
Personal Notes:
Personal Notes:
I omit the last teaspoon of salt when adding the cheese. The cheese has enough salt for my taste.

 

 

 

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