There are few foods that are synonymous with being homemade. Macaroni and cheese is one of those. It tastes so good because of its simplicity. There are recipes out there that add all sorts of foreign objects into the dish, but I like it the old fashioned way. There are only 8 ingredients used when I make it, and two of them are cheese.
Macaroni and cheese
2014-02-06 18:44:08
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Ingredients
- 1lb macaroni - commonly use elbows, ditalini or shells
- 2tbsp butter
- 2tbsp flour
- 2cups milk
- 1/2lb sharp cheddar cheese
- 1/2lb fontina cheese
- salt and pepper to taste
- Seasoned Italian bread crumbs
Instructions
- Bring water to a boil and add macaroni
- While macaroni is boiling, melt butter in a 3 quart nonstick pan
- Add flour and stir thoroughly to create a roux. Cook until it starts to slightly brown
- Pour in milk and whisk until roux is evenly mixed in, cook until slightly thinckened
- Gradually add cheese and stir until melted and combined thoroughly - I usually add cheese in 3-4 batches
- After cheese is melted and combined, taste and add salt and pepper as needed
- Once macaroni is cooked to just under al dente, strain pasta
- Add 3/4 of macaroni to large mixing bowl and pour in cheese sauce
- Mix well and add more macaroni if mixture looks soupy.
- To get the right sauce/macaroni ratio, you will likely leave out about 1/2 cup macaroni
- Pour macaroni and cheese mixture into a buttered 2-1/2 quart casserole dish
- Top macaroni and cheese with bread crumbs and bake for 25 minutes
- Remove from oven and let rest for 5-10 minutes
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