The Best Homemade Mac and Cheese Recipe

I've been MIA when it comes to blogging this past month, but for good reason: I landed a long-term sub job teaching English! I absolutely love it. I interviewed to have the position for the rest of the year this past Friday, so now I wait anxiously.

In the meantime, here is a recipe Mike had been asking me to do for a few weeks now, and it turned out great. We substituted vanilla almond milk instead of regular dairy milk. I'm sure the consistency would have been slightly creamier, but we loved it as it was, and it was creamy enough. I also added 2 tsp black pepper to see what would happen. It added a little bit of spice. I'll definitely be making this again.

The Best Homemade Macaroni and Cheese

- 8 ounces of your favorite macaroni pasta
- 8 ounces of sharp cheddar cheese
- 8 ounces of jack cheese
- 2 T unsalted butter
- 2 T flour
- 2 C milk

1Preheat oven to 350°F
2Boil the pasta until cooked, drain and pour into a greased or foiled 9x9 casserole dish
3Cut the cheeses (ha!) into small cubes, or shred
4 - Melt butter in a medium or large saucepan
5With a fork, mix in flour
6Stir in the milk, and cook until warm (not boiling)
7Once warm, add in cheese and continue cooking until cheese is melted, stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan. Do not prepare this and let it cool, as it will harden)
8Once cheese is melted, pour over the pasta; use a fork to move the noodles around to get the cheese mixture to the bottom
9Bake at 350°F for about 30 minutes, or until you see some brown on top
10Let it sit out for about 10 minutes before eating

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