homemade mac and cheese

Carbs have been included in my everyday quarantine diet therefore I have been finding new ways to indulge on them, which has resulted into lots of cooking. I’ve always been a fan of mac and cheese but Kraft and Velveeta never hit the spot like that one homemade mac and cheese you had that one time. I decided to dive in and make my own from scratch… because we got nothing but time! My process into cooking is always researching the recipes that are already out there and see what it entails. I’ll save my top 3 and then begin cooking! The recipe below is my concoction of all the yumminess I could combine into one mac and cheese goodness.

what you need:

  • elbow pasta
  • 1/2 cup unsalted butter
  • 3 tablespoons flour
  • 1 cup milk
  • 4 cups sharp cheddar cheese
  • 1 cup mozzarella cheese
  • 1tbs colemans dried mustard
  • 2 tbs minced garlic
  • 1tbs salt
  • 1 tbs paprika
  • 1 bay leaf

putting it all together:

  • preheat oven to 350
  • boil water for elbow pasta, cook pasta until tender
  • while pasta is cooking begin the cheese sauce…
  • melt butter and garlic in saucepan
  • whisk in flour until sauce thickens and turns a pale brown
  • slowly whisk in milk & continue to stir constantly until the sauce thickens
  • add in 3.5 cups cups of sharp cheddar & 1/2 cup of mozzarella
  • stir in the cheese until melted
  • once cheese has melted mix in paprika, dried mustard, and bay leaf – cover & let simmer for 3 min.
  • add the drained macaroni noodles to the sauce and mix around until noodles are covered in sauce
  • sprinkle the remaining cheese on top of macaroni
  • place pan into oven and bake for 15 min
  • remove and enjoy the deliciousness

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