Mac and Cheese
Yields 6 generous servings
To Make the Mac and Cheese
1. Bring 3 cups of whole milk to a boil in a large pan.
2. Add 2 tablespoons of cornstarch or flour to the milk and blend well.
3. Add 24 ounces of shredded Monterey Jack and Colby mix cheese. Add the cheese in small quantities, making sure to blend it into the milk until it is melted and fully incorporated into the sauce.
5. Once all of the cheese is mixed into the milk, add uncooked elbow macaroni. I have tried doing the macaroni both ways...cooked and uncooked...but I think the sauce holds up a little better when I add cooked macaroni.
7. Put the mac and cheese in a casserole dish and top with 8 more ounces of shredded cheese.
Whenever I find a recipe sucks... I look for a brand new one! :P
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ReplyDeletei start by making a rue... in a pan melt butter and add flour (preferably Wondra fine flour). mix together the melted butter and flour in pan and before it starts to brown add milk. let that mixture get thick, while stirring constantly to prevent from burning on the bottom. the milk and rue mixture should get to the same consistency as you want the final cheese sauce to be. once the milk has thicken add a lot of shredded cheddar cheese to the pot. I also like to add a splash of Worcester sauce at this point. cook and stir until the cheese sauce is thick, and consistently smooth.
meanwhile boil pasta until al dente. when both parts are done mix together in a large bowl or pot. pour the mac and cheese into a butter baking dish and top with toasted bread crumbs and more shredded cheese. cook in a 350 oven for at least 30 mins. and serve
i didn't give measurements of ingredients because i dont measure. i eyeball it based on the quantity to make and from experience making this. if i were you i would experiment a few times with the quantities until you can better estimate and figure out the proportions of cheese to pasta that you prefer. that is the beauty of this recipe, you can make it as cheesy or not as you like.
Sawah :)
Hehe definitely looking for a new recipe! Thanks for the tips Sarah! I definitely think I should not skip the roux...sometimes I do it, sometimes I don't! I do think I used waaaaaay too much cheese too! Al dente pasta is has definitely been a crux for me...I usually go one extreme or the other...gonna have to try the al dente!
ReplyDeletehaha come on Christin if I can't make it so can you. The above comment is correct as you need to make a white sauce before adding the cheese. Melt 2 tablespoons of butter on low heat then whisk in 2 tablespoons of flour to thicken it up then add 1 cup of milk. Stir until it is thickened a little then add the cheese to let it melt. I actually just made this tonight. It took me forever to get the white sauce to work but once I did it was easy! The white sauce is good to know as it is the base for a lot of other things. Hope that helps!
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