Home made mac n cheese is infinitely better than kraft. I made this batch and it was gone in 15 minutes. I swear to god, if I dont save some for myself before I serve it I don't get any.
Ingredients:
- one box of pasta (a shape that will hold the cheese)
- kosher salt
- mustard or mustard powder
- heavy cream (optional)
- butter
- flour
- milk
- cheeses (whole cheese that you shred yourself is better--it doesnt have the chemical in it that keeps the cheese separated) I used mozzarella, romano, and shredded cheddar. And it was perfect.
- buffalo sauce (optional)
Boil your pasta in heavily salted water. You should use a lot of salt to season the noodles-they need it. Add the amount that seems outrageous then add a little more.
Here I had to pause so matt could empty some boiling water for me....I got a new pasta pot and I'm bad at math and it overflowed.
In a small pan, heat 2 cups of milk. If its skim milk, you need to add some fat.
You can add a few pads of butter or some heavy cream. Then put in 1-2 tablespoons of flour and stir over medium low heat.
Fat (butter, milk, cream) + flour = "roux." roux is the base for many sauces.
grate your cheese. This was way harder than I thought it would be--I just got my first cheese grater.
Blended and ready. Set aside.
Stir your milk/butter/cream/flour mix til it starts to thicken.
Add some mustard. Mustard is an emulsifier and helps everything blend together well.
Slowly mix in your cheeses.
Add some salt. again.
Stir for a few minutes, until the cheese melts, but not too long--if you stir for too long, the sauce will break and turn into a gross lump. Here is where you can add the buffalo sauce (franks red hot, for example)
perfect.
dump it on your pasta.
Devour.
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