Macaroni and Cheese
This creamy macaroni and cheese is easy and full of flavor. It can be served straight from the pot or baked with a crispy panko topping.
Ingredients
For the Sauce
- ½ cup butter
- ½ cup flour
- ½ med onion, grated fine
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 cups milk (3%)
- 2 cup heavy cream (or half and half)
- 3 cups grated cheese of choice (more if adding cheese to top of mid layer) * or combination of cheeses
- ⅙ tsp fresh grated Nutmeg (Optional)
- ½ tsp dry mustard
For the Pasta
- 1 tbsp salt
- 500 grams pasta of choice (scoobie doo is my preferred)
If making Baked Mac & Cheese
- ½ cup panko bread crumbs
- 1 tbsp butter
- 1 whole jalapeno (roasted or charred over open flame then diced fine-deveind for less heat* optional) * if making jalapeno Mac & Cheese
Instructions
For the Pasta
- Put a pot of water on to boil, once boiling add a generous amount of salt and the pasta, cook to package directions if not baking, if baking reduce time by 3 minutes. Drain sprinkle with a small amount of olive oil and set aside in the pot.
- Shred the cheeses and set aside while the pasta is cooking, then start the sauce.
For the Cheese Sauce
- In a pot, add butter and melt over medium heat, once melted add grated onion and cook for a minute until translucent.
- Add the flour, making a roux, cook the roux for 1-2 minutes, stirring constantly
- slowly, Add your warm (not cold) milk and cream and whisk constantly until smooth. Continue to heat of med-hi heat, until the mixture thickens. Remove from heat and start adding your spices and 1½ cups of the cheese. Stir until the cheese melts then stir in the remaining 1½ cups of cheese, stir until smooth. (Taste for salt and seasonings...adjust if necessary)
- Pour the cheese sauce over the drained pasta in the pot and stir to coat.
- If baking your pasta: Pour half of the pasta into the baking dish, top with some extra cheese then the remaining pasta.
- Sprinkle to top with either more shredded cheese, or the Panko and butter mixture if you want the crispy top.
- Bake at 350℉ for 15 minutes until top is crispy and light golden brown or the cheese is melty and bubbly.
Notes
A 16 ounce block of cheddar cheese should yield you 4 cups
Adjust seasonings to your taste
Vary the cheeses, think 3 cheese mac and cheese, 5 cheese mac and cheese etc. Whatever you have on hand will work.