I present to you: my pretty-famous-among-friends-and-family mac & cheese recipe. :D
I've made it for tons of get togethers and holidays - it's normally the one thing that doesn't have any leftovers! This recipe is based on Fannie Farmer's classic baked mac and cheese, but I've edited it quite a bit over the years and found out all sorts of things that you should and shouldn't do.
This instructable will cover making a super easy mac and cheese, how to turn that into a baked mac and cheese, and also how to get the best mac and cheese that you can.
It really is pretty simple to make mac and cheese from scratch - and it tastes so much better than mac and cheese out of a box!
2 cups whole milk (room temp is best! - set it out a little before you begin)
4 tablespoons butter
4 tablespoons flour
1 pound elbow pasta (dried)
1 pound cheese of choice - go for sharp and/or stinky. I'm using an aged medium cheddar!
salt & pepper to taste
1 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne
I prefer to use whole milk - I've used lower fat milks in the past and it just tastes a little flat. You can even do one cup of milk and one of cream if you're feeling crazy!
This recipe is easily doubled, but I've found that when I double it I don't increase the flour/butter. 4 tablespoons of each still make enough roux to thicken additional milk/cream. :) The additional butter also made it greasy.
Use a high quality cheese - cheese that comes shredded and covered in cornstarch is bad. Velveeta is bad. Blocks of Kraft cheese is acceptable. The more processed the cheese is, the greasier it will get.
Sharp cheese is better! The flavor will be slightly diluted in the roux/milk mix.
You probably won't use the whole pound of pasta, but it's good to cook the whole thing so you get the right sauce/pasta ratio.
You can change up the seasonings as you like! I've just included what I use in mine.