Mac & Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb elbow macaroni
1/2 cup salted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half& half
4 cups medium sharp cheddar cheese
2 cups mozzarella, gruyere or quesadilla cheese (NOT ALL, choose one)
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
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Directions: |
Directions:Preheat oven 325º. Grease pan or baking dish and set to the side.
While waiting for noodles to boil mix all of your cheese in a bowl.
After noodles have boiled (al dente meaning firm but NOT MUSHY). Drain them and leave them in the colander. Drizzle some olive oil or butter over them so they don't stick while they cool.
Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. (Its like youre making gravy...it will look like wet sand). Cook for about 1 minute whisking often.
Slowly pour in 2 cups of milk/half half while whisking constantly until smooth. Then whisk in the remaining milk/half half and stir til smooth.
Continue to heat over medium heat whisking often until it has a thick consistency (Like thinned can tomato soup)
Remove from heat and stir in spices and 1 1/2 cups of the cheese mixture until melted. Stir in another 1 1/2 cups of cheese mixture until melted and smooth.
In large bowl combine cooled pasta & cheese sauce mixture. Mix well. Place 1/2 of this in your pan. then top with 1 1/2 cups of shredded cheese mixture. Place remaining pasta mix in pan and top with the rest of the shredded cheese.
Bake for about 15 - 20 mins until cheese is golden bubbly brown
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Personal
Notes: |
Personal
Notes: When it comes to cheeses for this....don't use Sharp cheddar, its too bitter. The best is medium cheddar and then 2 cups of some type of lighter cheese. Of all the mac n cheese recipes I have made....this is a favorite!!!!!
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