Macaroni and Cheese
Try this Macaroni and Cheese recipe, or contribute your own.
Try this Macaroni and Cheese recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 stick unsalted butter
- 2 cups half and half
- 1/2 teaspoon ground pepper white or black
- 12 cups grated cheese (a mixture of extra-sharp white ched sharp cheddar, and extra-sharp cheddar or gruyere--if using the kraft cracker barrel blocks that i highly recommend, you will need six 8 oz. blocks. i use two of each.)
- 1 pound macaroni cooked and drained
- Carbohydrate 10.9881966570968 g
- Cholesterol 64.9110000343348 mg
- Fat 21.9185915524731 g
- Fiber 0.173111461528585 g
- Protein 5.12685719201635 g
- Saturated Fat 13.6385142982931 g
- Serving Size 1 1 -12 (208g)
- Sodium 139.513241817587 mg
- Sugar 10.8150851955682 g
- Trans Fat 1.4180690423316 g
- Calories 258 calories
Step-by-step
- Preheat oven to 375.
- Lightly grease a 9x13 inch baking dish, and spread foil inside a large cookie sheet for the dish to sit in. Or you could just plan to clean your oven.
- Grate all the cheese into a large bowl.
- Remove six cups of cheese to another bowl and set aside. This is for the sauce.
- Melt butter completely in a large skillet or Dutch oven over medium-high heat. (I use the same stockpot in which I cooked the noodles.)
- Slowly whisk in flour until smooth.
- Cook, whisking continuously, for about two minutes.
- Slowly whisk in half-and-half and milk and whisk continuously for about 8 minutes until thickened.
- Remove pot from heat.
- Stir in salt and pepper.
- Stir in 6 cups of grated cheese and continue stirring until cheese is completely melted and sauce is creamy.
- Add cooked macaroni noodles to the cheese sauce and mix well, until noodles are incorporated into sauce.
- Slowly mix 3 cups grated cheese into the noodles.
- Pour noodles and cheese sauce into the prepared baking dish.
- Sprinkle the remaining 3 cups of grated cheese on top of the noodles.
- Bake at 375 for 30-40 minutes to develop a nice, browned, crusty top.
My Go-To Macaroni and Cheese Recipe
As a busy working mom, finding time to cook a delicious and comforting meal can be challenging. But even amidst the chaos of daily life, there are some dishes that just make everything feel better. This macaroni and cheese recipe is one of those dishes. It’s simple, satisfying, and always a crowd-pleaser, whether I'm feeding my family or bringing it to a potluck. This recipe has become a staple in our household, and I'm thrilled to share it with you.
The beauty of this recipe lies in its simplicity. It doesn't require a lot of fancy ingredients or complicated techniques. The key is in using high-quality cheese – I'm a big fan of a blend of sharp cheddar and Gruyere for that perfect balance of sharpness and creamy richness. The slow whisking of the cheese sauce ensures a smooth, velvety texture that coats every noodle perfectly. And the baking adds that irresistible golden-brown crust that makes every bite even more satisfying.
Beyond the recipe itself, making macaroni and cheese is a therapeutic process for me. The rhythmic stirring of the sauce, the comforting aroma filling the kitchen, it's a small act of self-care amidst the whirlwind of my day. It’s a dish that connects me to simpler times – to cozy evenings spent around the dinner table with my family. And every time I make it, I'm reminded of the importance of taking time to create something delicious and comforting, even if it's just for myself.
Ingredient Notes:
While I’ve provided specific cheese recommendations, feel free to experiment! Different cheese combinations will create unique flavor profiles. For a spicier kick, try adding a pinch of cayenne pepper to the cheese sauce. For a richer, creamier sauce, use whole milk instead of 2%.
Tips for Success:
- Use freshly grated cheese for the best flavor and texture. Pre-shredded cheese often contains cellulose, which can prevent the sauce from becoming as creamy.
- Don't rush the cheese sauce! Slow and steady whisking ensures a smooth, lump-free consistency.
- If the cheese sauce becomes too thick, add a splash of milk to thin it out.
- For extra flavor, consider adding a teaspoon of Dijon mustard or Worcestershire sauce to the cheese sauce.
- To make this a complete meal, add some cooked vegetables, like broccoli or peas, to the cheese sauce before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Macaroni and cheese is more than just a recipe; it's a comforting hug in a bowl, a celebration of simple ingredients transformed into something extraordinary. It's a testament to the power of food to bring people together and create memories that last a lifetime. So, go ahead, try this recipe – and let the deliciousness transport you.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out.
