No woman in my family {or man for that matter} makes macaroni and cheese with a recipe. The only thing from the box are the elbows, because no one in their right mind would attempt to make elbow pasta from scratch. That’s stupid. I learned how to make mac ‘n cheese from watching, tasting, and dumping stuff into a bowl. My mother, grandmothers, aunts – they all do the same thing.
This batch was no different. Someone graciously volunteered me to make mac ‘n cheese {and spaghetti} for a fundraising fish fry. I, of course, never turn down the opportunity to cook for 100+ people. Why? Because my ingredients hoarding is at an all-time high and even though I live a Life of One, I always end up making enough food to feed a small country anyway.
Kids, there is no recipe. I’ll recount what I used and what I did, but you need to spread your wings and give comfort food sans rigid step-by-step guide a try. Your stomach will love you. your thighs will hate you. And all those people you feed will be in sweet creamy mac ‘n cheese heaven. Read on for the inspiration…
The Ingredients
What You Need {How Much I Used} – scale it to your own needs
Elbow Macaroni {3 lbs}
Butter {5 tbsp}
Flour {4 tbsp}
Heavy Whipping Cream {1 pint}
Evaporated Milk {2 cans}
Egg {One}
Extra Sharp Cheddar {3 – 8oz blocks}
Vermont Extra Sharp White Cheddar {8 oz block}
Pepperjack Cheese {8 oz block}
Ground Mustard {about 2 tsp}
Lawry’s Seasoned Salt {about 2 tsp}
Ground Black Pepper {enough}
Paprika {enough}
Boil your macaroni as normal until it’s just tender enough to pierce with a fork. Don’t over boil. Don’t let it sit in the water after you’ve cooked it. Otherwise, you’ll end up with macaroni bits & cheese because it will fall apart. Once it is cooked, rinse it, drain most of the water {reserve a little so it doesn’t dry out or stick together}.
In a bowl, grate 1 block of the extra sharp cheddar, the Vermont extra sharp white cheddar, and the pepperjack cheese.
Make a roux. {By the way, if you’ve never made a roux your life is incomplete}. Melt the butter in a saucepan, gradually add the flour stirring constantly.
To the roux, slowly add the heavy cream and evaporated milk {1 can}, whisking to incorporate.
In a bowl, remove some of the white sauce and add it to the egg. Mix it up. Then dump the egg mixture back into the larger pot of white sauce. This should prevent scrambled eggs ‘n cheese.
To the white sauce add the ground mustard, seasoned salt, and pepper. Add in grated cheeses slowly, mixing to incorporate and melt the cheeses in.
Stick your finger in it.
If the sauce is too thick, add that other can {slowly} of evaporated milk until it is the desired consistency. {This cheese sauce will thicken up as it bakes. Therefore, in order to keep a creamy texture, I am generous with the fatty liquids otherwise known as heavy cream & evaporated milk}.
Put the macaroni in a baking dish. Pour on the cheese sauce. Mix it up. Add more salt, pepper or whatever to taste. Sprinkle in some paprika.
Stick your finger it in again.
Grate the other pound of extra sharp cheddar. Mix half of it into the macaroni. Put the other half on top.
Bake at 350 until the top cheese is melted and yummy looking.
Now, stick a spoon it in. A big, giant spoon.
*This is the general, for-starters, basic mac ‘n cheese recipe I generally use. Then, you add stuff like bread crumbs, pepperoni, bacon, etc and it becomes that much more amazing. I’m sure those variations will end up on this blog at some point.
So this was what you were talking about when you said you ate a big bowl of Mac n Cheese today. I thought you ate some Kraft. Think about it: I was jealous then so I am infinitely more jealous now knowing the truth. I've never used evaporated milk in my mac – it must make it ultra creamy. Do you ever use nutmeg? a pinch of nutmeg does something special with the cheese.
Oooh! I've never used nutmeg, but I'm definitely going to try that. I should leave work, go home and try this right now. I think that's appropriate.
i agree with the nutmeg – just a touch goes a long way. this looks creamy and delicious!
Ok, so I'll admit that I ate a bowl for breakfast this morning – with the nutmeg – FABULOUS. 🙂
LOL – I love mac and cheese and this recipe looks amazing. I'm with Baking Barrister that I've never used evaporated milk but always use nutmeg. Next time I'm using both – and maybe a little white truffle oil – mmmmmmm.. Congrats on the top NINE!!! kateiscooking
I love mac and cheese!! I will have to try this recipe out. Your picture looks great! Congratulations on making the top 9! 🙂
That looks like some good mac-n-cheese. At 11:00 pm at night, I wouldn't mind a plate full. I would need a recipe to start 🙂 Like the use of heavy whipping cream and evaporated milk…must be deliciously creamy. Thx for sharing your ingredient list and recipe.