Real Mac & Cheese
- About 6 cups grated sharp cheddar or whatever you have (I’ve used Mexican blend before…)
- ½ to 1 cup grated parmesan cheese
- 1 box small pasta (Rigatoni is my favorite)
- 4 cups milk
- ½ stick butter
- 4 T flour
- Preheat oven to 450 (for baked mac and cheese)
- Boil pasta to al dente in salted water and set aside
- Melt butter in a medium pot over medium/low heat
- Stir in flour and let cook 3-4 minutes
- Add in milk and whisk over medium/low heat until the milk thickens. Be sure to scrape the bottom and sides of the pot
- Take the pot off the heat and put in handfuls of cheese at a time stirring until combined
- Stop here if you prefer creamy mac and cheese without a baked crust. Just throw in all the cheese, mix with the pasta, and grab a fork
- If you want a baked top, reserve about 1 cup cheese for the top, stir in the pasta, and pour mixture into a low baking dish
- Sprinkle on the remaining cheese and bake until a nice crust forms on top-about 10 minutes
- Try to practice self-control and wait for it to cool a bit before you dive in
- If you take this to a party, be prepared to snag some for yourself or there won’t be any left
Recipe by Monique McBride at https://moniquemcbride.com/real-mac-cheese/
3.5.3239