This isn’t quite as easy as opening up a box of macaroni and cheese, but the work you put in makes it all worth it in the end, just wait and see what I mean. There are a few extra steps sure, but aren’t you willing to do a little more for a great big irresistible flavor? After I made this for my kids, they suggested that I stop buying the kind in the box anymore. Sure it will work in a pinch, but if you have the time and a little bit of energy, you are going to want to go this route without a doubt.
Check out what they are saying about this recipe over at NeighborFood:
“I love a good homemade mac and cheese! This looks perfect!”
Who doesn’t love a good homemade mac and cheese? I haven’t met that person yet!
Ingredients
For the bechamel sauce
1/2 cup Land O’ Lakes unsalted butter
1/2 cup Gold Medal all purpose flour
3 cups whole milk
1 1/2 teaspoons Kosher salt or 1 teaspoon table salt
1/2 teaspoon ground mustard powder
For the macaroni
8 ounces (2 cups) sturdy macaroni noodles
1 1/2 cups sharp aged cheddar cheese
1/2 cup shredded Pecorino Romano cheese
Salt and pepper, to taste
Instructions
Cook the macaroni noodles in a large pot of salted water according to package directions, draining them a minute before the “al dente” cooking time.
Heat the milk in the microwave or on the stove top until very hot but not boiling.
In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking constantly, until the mixture turns a light brown color. Remove from heat. Slowly start pouring in the milk, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the milk. Return the pot to the heat and cook the mixture, whisking continuously, another 3-5 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain. Stir in the salt and ground mustard. Remove 1 cup of the sauce and store it in airtight container in the fridge to be used for creamy soups or sausage gravy.
Return the remaining sauce to the stove. Over low heat, add the cheeses, stirring to melt. If you’re unable to melt in all the cheese, add a bit more milk, a Tablespoon at a time, until the cheese is melted completely. Add the cooked pasta to the cheese and stir until well coated and heated through. Taste and season with salt and pepper if needed or simply serve hot with a sprinkle of parsley.
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Quick Tip: Any pasta will work in this dish.
Thanks again to NeighborFood for this creamy classic recipe.
