There’s something about a bowl of mac and cheese that just feels like a warm hug, isn’t there? When I first tried this recipe, it was like rediscovering an old song you forgot you loved—familiar, yet exciting. The creamy sauce clings to every twist and turn of the pasta, making each bite an absolute delight. It’s like a symphony of comfort, with cheddar playing the lead role, and a hint of nutmeg providing a surprising solo.
Steps
- Begin by shredding an 8-ounce block of sharp cheddar cheese. Gather all the necessary ingredients for the recipe.
- Cook 8 ounces of macaroni according to the package instructions, boiling for about 7-8 minutes until tender. Drain the cooked pasta using a colander.
- To start the cheese sauce, melt 3 tablespoons of butter in a medium pot over medium heat. Add 3 tablespoons of all-purpose flour and 1/2 teaspoon of onion powder, whisking until the mixture bubbles.
- Gradually whisk in 2 cups of milk into the butter and flour mixture, continuing to whisk as it heats. Allow the milk to reach a gentle simmer until it thickens to a consistency similar to heavy cream or gravy.
- Turn off the heat and season the sauce with 1/2 teaspoon of salt and 1/2 teaspoon of hot sauce or your preferred seasonings. Stir well to incorporate the flavors.
- Slowly add the shredded cheddar cheese to the sauce, one handful at a time, whisking until fully melted before adding more. If needed, briefly reheat over low heat to aid in melting, but avoid boiling.
- Taste the cheese sauce and adjust the seasoning if necessary to ensure it’s flavorful. Remember, the flavor will slightly dilute when mixed with the pasta.
- Combine the drained macaroni with the cheese sauce in the pot, stirring to ensure the pasta is well-coated. Allow it to sit briefly to thicken up as the pasta absorbs the sauce.
- Serve the mac and cheese hot, and enjoy its creamy, cheesy goodness!
Ingredients
- 8 oz. macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 2 cups whole milk
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 8 oz. block sharp cheddar, shredded
Nutritional Values
Calories: 2448kcal | Carbohydrates: 216g | Protein: 100g | Fat: 132g | Sodium: 3168mg | Fiber: 8g
FAQ
- What is a roux and why is it important in mac and cheese?
- A roux is a cooked blend of flour and fat, typically butter, used to thicken sauces. In mac and cheese, it ensures a smooth and creamy cheese sauce by preventing the cheese from clumping.
- What type of cheese is recommended for making mac and cheese?
- Sharp cheddar is a popular choice due to its strong flavor, but you can also experiment with other cheeses like Gruyere, smoked Gouda, or Monterey Jack for different tastes.
- Can I use pre-shredded cheese for this recipe?
- It is best to avoid pre-shredded cheese, as it is often coated in starches that prevent it from melting smoothly. Shredding your own cheese ensures a creamier sauce.
- How can I store and reheat leftover mac and cheese?
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until heated through, keeping in mind the sauce may thicken as it cools.
- What are some variations or add-ins for mac and cheese?
- You can customize your mac and cheese by adding proteins like bacon or chicken, vegetables like broccoli or spinach, or flavor boosters like pesto or buffalo sauce.
Tips
- Shred Your Own Cheese: Always shred your own block of cheese rather than using pre-shredded varieties. Pre-shredded cheese often contains additives that prevent it from melting smoothly, which can affect the texture of your sauce.
- Avoid Overheating the Cheese Sauce: Once the milk thickens, turn off the heat before adding the cheese. Overheating can cause the cheese sauce to break and become grainy, so it’s important to melt the cheese gently.
- Experiment with Cheese Varieties: While sharp cheddar is a classic choice, consider mixing in other cheeses like Gruyere, smoked Gouda, or Monterey Jack for a unique flavor profile.
- Customize with Add-ins: Enhance your mac and cheese by adding proteins like bacon or cooked chicken, vegetables such as broccoli or spinach, or even spicy elements like pickled jalapeños or sriracha for an extra kick.
Equipment
- Medium Pot
- Colander
- Whisk
- Casserole Dish (if trying the baked version)
