I don’t know many people who don’t like macaroni and cheese. I grew up eating the stuff out of the blue boxes and, while it was great as a child, my tastes have grown up just a bit, so I thought I would share how I make mac & cheese these days. I mean, honestly, who doesn’t love mac & cheese?
Once you start the water for the pasta (salted water, of course), melt butter in a small sauce pan.
|A trick I learned from Pinterest – putting a wooden spoon across a pot of boiling water will keep the water from boiling over. I have no idea why, but I have tried it and it does seem to work!|
As the macaroni cooks (and you want to make sure to keep it a little al dente), whisk in some flour to your melted butter while keeping it over low heat. I prefer to use Wondra flour for my sauces and gravies – I have learned that it blends into sauces better than regular flour. Keep whisking the butter and flour mixture until you are confident that there are no lumps, then simply let the mixture cook for a few minutes. You want the raw flour taste to be cooked out of the roux you are making.
This mac & cheese allows for some creative liberty – at this point you can add whatever kind (or kinds) of cheeses you like! I’ve seen recipes that add parmesan or a bleu cheese, or you could go for a creamier sauce and add ricotta. I tend to stick with cheddar. (What can I say? If it ain’t broke, don’t fix it, right??) Shred (or crumble) your cheese and mix it slowly into your sauce. Let the hot sauce melt the cheese until it has a smooth consistency, stirring as necessary. The amount of cheese you add is based totally on your tastes.