I love mac and cheese like a fat kid loves cake. I have tried every boxed variety, and nothing compares to my grandma’s recipe. Every week during my summer stays with her, we would sweat together in the kitchen making this dish. While it takes a couple extra minutes more than adding milk, butter and powder to pasta, the result is a creamy, homemade taste that satisfies those blue box blues. Kraft can kiss my…apron.
Here’s what you need:
- 2 tblsp butter
- 2 tblsp flour
- 1/2 cup milk (I use 1%)
- 1/2 tsp dry mustard
- 1/2 block of sharp cheddar cheese, shredded
- Salt & Pepper to taste
- 1 box cooked rotini pasta, 3/4 if broiling, or just enjoy lots of sauce
- 1/3 cup Parmesan cheese
- 1/2 tsp paprika
Step 1: Take large saucepan and melt 2 tblsp butter over low/medium heat. Add flour and mustard and mix until butter takes on a thicker, milkier appearance.
Step 2: Add milk, 1/4 cup at a time into the heated pan. Increase the heat VERY slightly. The milk needs to bubble NOT boil. Like this:
Step 3: Begin to add the shredded cheese, constantly stirring. It will be normal for your sauce to look like, or slightly more disturbing than this.
Yes, I know that it looks like a total potentially regurgitated mess. Trust me, just keep stirring. The cheese will be melt, the lumps will disappear and voila, you have cheese sauce, almost.
Step 4: Let the sauce begin to bubble (again, not BOIL) a little bit, stirring occasionally every minute or two. This will allow the sauce to thicken up. After five minutes, add your pasta to the saucepan and mix.
Or…if you enjoy a casserole style Mac and Cheese, broil the mac and cheese in an oven-safe dishes with 1/3 c. Parmesan cheese and 1/2 tsp. paprika spriknled over the top. Cook at 450 degrees for 3 to 5 minutes, or until brown.