The BEST Mac 'n Cheese
The base mac 'n cheese recipe I start with every time I'm making mac. It's already two recipes in one!
Equipment
- Cheese grater or food processor with grating attachment
- Whisk
- Medium sauce pan
- Large sauce pan OR 3.5 quart dutch oven
- Wooden spoon
- Measuring cups and spoons
- Casserole dish
Ingredients
- 2 cups warmed milk 2% or whole, not skim
- 1 lbs hand grated cheese, I usually use 50/50 sharp cheddar and pepper jack You won't want to use pre-shredded cheese, the anti-clumping compound added will mess with the sauce
- 2 cups macaroni noodles
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon ground white pepper
- 1 teaspoon mustard powder
- 1½ cups cooked, chopped bacon optional
Topping for baked version
- ½ cup Italian seasoned breadcrumbs
- ½ cup grated parmesan cheese
- 2 tablespoons butter or olive oil
Instructions
- In a medium saucepan start water boiling for macaroni noodles.
- In a large saucepan or 3.5 qt. dutch oven melt butter until it starts to bubble.
- Whisk flour into butter a little at a time until a roux is formed.
- Cook the roux over medium - low heat whisking frequently until the color starts to darken just a little and it smells less like butter and flour and more toasty
- Whisk the white pepper and mustard powder into the roux until roux is homogenous
- While constantly whisking, slowly add the warmed milk to the flour (if you forgot to warm the milk, no worries, using a microwave safe vessel give it 1-2 30 second rounds in the microwave until it feels warm, do not allow it to boil) and let the mixture cook without boiling until it starts to thicken. It should be thick enough that when you dip a wood spoon in it the mixture coats the back of the spoon.
- Your water should be boiling now, if so add the macaroni noodles if not, wait for it to boil and add the noodles. Cook for 2 minutes less than package instructions. Once noodles are cooked, drain noodles and set aside.
- When the sauce is thickened, turn the heat off and slowly add all of the shredded cheese, about 1/2 cup at a time, stirring continuously until smooth before adding the next 1/2 cup of cheese.
- Stir in cooked macaroni, taste and add salt and/or pepper if necessary, and the bacon if you haven't already eaten it all.
- If you prefer a super creamy mac best eaten with a spoon your mac is ready, enjoy!
- If you prefer a hearty, casserole style mac best eaten with a fork follow the next three steps.
- If your sauce pan isn't oven safe, transfer the mac to a greased, oven safe casserole dish.
- Melt 2 tablespoons of butter in a microwave safe bowl, then add the breadcrumbs and parmesan cheese and stir together with a fork. It will take a little bit to get it all evenly combined, but it will happen.
- Sprinkle topping over top of the mac evenly.
- Bake in a 350 degree F oven for 15-20 minutes in the oven until the top is toasty and the edges of the mac are bubbling.
Notes
Things to remember:
- Warming the milk will help prevent a grainy texture to the sauce, don't skip this step!
- It’s key to never stop whisking or stirring until a new addition (milk, cheese, mac noodles, etc.) is completely combined.
- Don't not let the sauce come up to a boil. If you get a bubble, don't freak out, just keep stirring and manage your heat settings.
- Using a dutch oven or other oven safe vessel to make the cheese sauce will save you a dish if you choose to bake your mac.
Nutrition
Calories: 651kcalCarbohydrates: 43gProtein: 29gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 114mgSodium: 888mgPotassium: 294mgFiber: 2gSugar: 6gVitamin A: 1221IUVitamin C: 1mgCalcium: 733mgIron: 1mg
Tried this recipe?Let us know how it was!