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!
Step 1: Ingredients:
- 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!
- bread crumbs
- 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.