Wednesday, December 21, 2011

Homemade Mac N' Cheese

Who doesn't love a good macaroni and cheese? It's personally one of my favorite things to eat. I recently went to visit my grandmother and she requested I make this. It's super easy and pretty quick. You have to try it! If you do, make sure to use sharp cheddar and not mild. 


1 1/2 cups (12 ounces) small elbow noodles, uncooked
4 tablespoons butter, unsalted
4 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1 cup milk
2 cups sharp cheddar cheese, shredded (plus more to top the breadcrumbs)
1/2 cup bread crumbs, unseasoned

Yields 4 servings (I usually double it when cooking  for more than my husband and son)

Time: 15 minutes prep (includes cooking the noodles) and 35 minutes cook time.
*If you are a good multi-tasker you can save time by cooking the noodles while you make the cheese sauce. 


Preheat your oven to 400 degrees F. Cook noodles as directed on box. Drain and rinse with cold water. Noodles should be slightly more al dente then you usually like. They will continue to soften when you bake them in the oven later.

In a medium saucepan melt butter over medium high heat. Add flour, salt and pepper, whisking constantly. This makes a roux.

Lower heat to medium. Add cream and milk. Whisk constantly as the mixture thickens to desired consistency, 5-10 minutes. 
Don't step away during this part, it can burn quickly. 

Add cheese into mixture. Stir well and allow cheese to fully melt, about 3-5 minutes. 

Add noodles to cheese mixture in saucepan.  Make sure cheese sauce is evenly coating all noodles. Pour into a baking pan. Top with breadcrumbs and then with a thin layer of cheese.

I topped half with sliced fresh tomatoes, per my grandmother's request. 
Bake for 20 minutes or until bubbling and breadcrumbs are golden. 

I cheated and finished browning the breadcrumbs via the broiler.
Freezing and storing: This dish is great to make ahead of time and freeze. Follow all steps up to the part where you top with breadcrumbs and cheese. Simply pour the cheese/noodle mixture in an airtight container and freeze. It's good for up to 1 month in the freezer. The night before you want to make it, place the frozen mixture in the fridge. When it is defrosted top with breadcrumbs, cheese and bake normally. 

1 comment:

  1. The Mac n cheese is the best I have ever had!!!!