Have you been searching for the easiest, cheesiest Macaroni and Cheese recipe? Well, you're in luck! Here's what you've been waiting for. Whether you're looking for a creamy mac and cheese or, a baked mac and cheese recipe, this recipe has got to be the simplest, cheesiest mac and cheese on the planet! Here's what you'll need:
2 cups Elbow Macaroni
3 cups Whole Milk
1 cup Shredded Yellow Cheddar Cheese
1/2 cup White Cheddar Cheese
1/2 Tsp Freshly Grated Nutmeg
1 Tsp Paprika
1 Tsp Salt
1 Stick of Butter (half cup)
1/4 cup Flour
1/4 Tsp Black Pepper
Bring Pot of water to simmer, add some salt, as you would when cooking pasta. Give it a quick stir, then, add the macaroni. No need to add any oil here, as we want the sauce to stick to the macaroni.
Boil for 7 minutes, then strain in colander. Set aside. In a heavy bottom pot, add the stick of butter, with the stove on medium to medium-high heat, and stir to melt. Once it begins to sizzle, this will signify moisture escaping. Listen for it to stop. Once it stops sizzling, add the flour, and stir vigorously, using a whisk. Once the flour and, butter have combined to form, what is known as a blonde roux, then gradually add the milk, half a cup at a time, to start with. Once the mixture thickens, add in the rest, continuously whisking. Then, add the grated nutmeg. Stir, then, add the salt. Give it another stir, then add the Paprika, and Black Pepper. Stir once more.
Now, comes the fun part! It's time to add...the cheese!! Make sure you add it in gradually. A handful, at a time will do. You must keep whisking. During this time you can choose to either turn off the heat, or, turn the burner to the lowest heat setting. Trust me, as long as you don't stop whisking, the mixture will continue to thicken without burning, or crusting underneath.
Continue adding the cheese until it is completely melted. Finally, turn off the heat, and get ready to add in the cheese sauce to the macaroni. It's best to use a spatula, so that you can scrape the entire pot of sauce. Once the sauce is transferred into the pot of macaroni, begin mixing gently until entire mixture is evenly incorporated. I used a wooden spoon for this part.
If you prefer a creamier mac and cheese, feel free to stop here, and enjoy! However, if you're like me, and want to add more cheesy goodness to this, you can start by spraying your casserole dish with non-stick cooking spray, or brush with vegetable oil. Make sure you aren't excessive on the oil here. Next, transfer the macaroni and cheese, into your casserole pan, or, baking dish. Give it a few gentle taps in order to settle the mixture evenly. Next, top with more shredded yellow and, white cheddar mixture, and place it into a preheated oven at 425 degrees Fahrenheit. Mine baked for 25 minutes until golden brown. As I've mentioned before, since most ovens vary based on the manufacturer, use the 25-30 minute time frame as a marker, then give or take more, or less baking time, as needed. After all, if you don't learn the importance of heat control, you aren't baking effectively. Please make sure to watch the video recipe below, so that you can learn more about just how to make this recipe. It is full of my personal pro. tips!
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