Cheesy Mac 'n Cheese
Cheesy Mac ‘n Cheese
Comfort Food to the MAX!! Mac ‘n Cheese is everyone’s favorite! Not from a box… this super creamy, cheesy dish is sure to please everyone in your family! Choose your favorite pasta… So easy to make and homemade is healthier for your family too!
Cheesy Mac ‘n Cheese
Yield: 4 entree portions or 6 side or lunch portions
Ingredients:
3 cups uncooked macaroni or pasta of choice
1 tablespoon kosher salt
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, finely diced
1/3 cup all-purpose or gluten free flour (if using gluten free flour, add 2 extra tablespoons)
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon ground mustard
Scant dash Worcestershire sauce
3 cups low fat (non fat or 1%) milk
2 cups shredded regular or 2% milk cheddar (1-8 ounce package) or combination of grated cheeses
1 ½ cups assorted other cheeses, Velveeta cheese, shredded or block… 1-inch cubed
Butter or vegetable spray for pan
**For a crumb topping:
1/2 cup bread crumbs
2 tablespoons parmesan cheese
3 tablespoons butter, melted
**Can substitute: 1 ½ teaspoon onion powder or 1 tablespoon dried onion for fresh onion
** 1/4 – 1/2 teaspoon garlic powder for garlic cloves
**Optional: Add chopped prosciutto, bacon, ham, lobster, shellfish, or sliced hotdogs, etc.
Equipment:
Large 6-8 quart pot
Colander
Measuring spoons
Liquid & dry measuring cups
2 quart saucepan
Rubber spatula
Wire whisk ( optional)
13 x 9 baking pan or large casserole dish
Isn't Macaroni and Cheese the all time fav of every man & women, and especially children! My youngest daughter ate mac ‘n cheese at every restaurant growing up too! If a place didn't have it, we didn't eat there…believe it! She had her favorite places so finding the best recipe was a must. Teaching kids about food always involved making cheesy homemade Mac ‘n Cheese… so easy and not from a box too! Will be your family’s new favorite dish… Mmmmm! Uses many ingredients you always have (or should have) in your pantry… Grab your stuff and let’s cook!
Pasta/ Macaroni prep:
To make the final dish you first need to first boil the pasta!
Use what ever shape you like! I often use fun, colored rotini made with vegetables. Easy way to get nutrients into my children. When the sauce is finished the two are combined. Then it is baked so the cheese and pasta can ‘become one’. In other words, the sauce melds into the pasta to complete the creamy combination.
First…
1) Fill a 6-8 quart pot about ¾ full with water and add 1 tablespoon salt and place on stovetop on high heat, covered. Bring the water to a full boil. Add pasta and return to a boil. Remove lid to reduce boil over. I often add a touch of oil to water to reduce surface tension and boil over.
** Pasta will cook depending on size and density of noodle. Average time is 8-10 minutes if not on the package, but testing after 8 minutes is advised. Resist the temptation to over cook pasta or final product will be gummy and compact. Pasta should be al dente, which I've heard means ‘with tooth’ in Italian. This means when you chew it it should still have a bite to it and not be mushy in texture. Drain pasta in colander when cooking is finished and hold until sauce is ready.
Preheat oven to 350 F
Cheese sauce prep:
Efficient cooking is all about dovetailing your preparation… So, while water is boiling & pasta is cooking you will have plenty of time to make your cheese sauce. The basis for the cheese sauce is a basic white sauce starting with melting the butter in the olive oil and sautéing onions and garlic. Butter is yummy, but olive oil is healthier. Combining them gives you the best of other! Onions and garlic are considered aromatic vegetables and provide a wonderful flavor and smell to whatever dish you add them to. Many people dislike onions mostly due to their texture in cooked foods. By chopping the onion finer and making sure you cook them sufficiently, you can ensure you won't even know they are in there, but will enjoy the essence they provide the dish. Give it a try or at least use onion powder to add flavor.
2) Sauté the onions and garlic until they become translucent in appearance and light yellow in color, about 5 minutes.
Making a roux is the next step.
The roux is what will thicken the cheese sauce. Gluten free flour can also be substituted, but you will need a few extra tablespoons.
3) Add flour and seasonings to the buttery onion mixture and mix thoroughly until a paste is formed. Allow mixture to cook in pan for starches to activate. Depending on fat present, mixture may vary from thinner and bubbly to a loose paste. As starch and butter do burn, be careful not to allow your paste to cook too lone… couple minutes will do the trick .
Cheese sauce time!!
4) Add milk gradually to roux and stir. You may want to switch to a wire whisk to agitate milk and roux and disperse flour evenly in milk. Stir until flour clumps have dissolved. Continue to heat on medium low heat while stirring. Use a figure eight pattern in saucepan, stirring about every 30 seconds.
**Be patient as mixture will start to thicken after milk starts to steam, which might take 5 minutes. Mixture will also lose its shiny appearance as it thickens and becomes more opaque… kinda looks like a dull, plastic milk carton in appearance as it thickens.
5) Reduce or turn off the heat, add the cheeses and stir until melted. Reserve about 1/2 cup cheese for topping. I started to use bagged Velveeta sometimes too. It melts quicker and adds extra creaminess to the final product… add extra cheddar or any other cheeses you have on hand! To reduce the calories and fat, select 2% milk cheeses.
6) Prepare pan for completed dish by buttering or spraying lightly with vegetable spray to make cleanup easier.
Almost done!!
7) Combine the drained pasta and sauce. Place in prepared casserole dish. Top with extra cheese.
** I often add a crunchy crumb topping. Combine bread crumbs, parmesan cheese and butter. Toss with a fork to coat. Sprinkle lightly over casserole.
Macaroni and cheese can be made so many ways too! I added chopped prosciutto to this recipe, but have added cooked, crumbled bacon or ham, as well. Make an elaborate dish with cubed lobster , shrimp or a variety of shellfish. Plain is great too!
When pasta and cheeses are combined in casserole dish, sprinkle ½ cup reserved cheese over top of casserole. I have been know to add extra… who doesn't like extra cheese?
Your meal is almost ready! My family has been known to eat the mac ‘n cheese without baking it but I prefer it with a crispy crust and melted cheese. Bake casserole for about 35 – 40 minutes in preheated 350 F oven or until cheese is lightly browned and bubbly.
Your dinner is ready! Serve along with your meat of choice… (our favorite is the Homemade Chicken Strip recipe posted earlier) Add a green vegetable and your balanced meal is complete… Enjoy!!
