Macaroni Cheese from Scratch
So this is one of my favourite recipes. One year in high school I cooked this for every exam in cooking class. When the teacher told me I couldn’t make it anymore I simply made a “cheesey pasta bake.” So this mac n cheese, baked with breadcrumbs on top. I still passed! And I still remember the recipe so can share it with you all!
I like this dish as its simple to make, tastes way better than any store bought mac n cheese, and the flavour is easy to change by simply adding different cheeses. You can also sneak in some vegetables and turn it into a tasty vegetable pasta bake.
It’s a really versatile sauce so looking forward to seeing what you can do with it. Add some bacon pieces and it becomes a masterpiece. Share your variations on social media, it would be great to see what changes you can make to this recipe. #datewithmykitchen
Servings
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Ingredients
Amount
Ingredient
1
cup
Pasta
1
tbsp
Oil
8
cup
Water
1
tbsp
Butter
1
tbsp
All purpose flour
1
cup
Milk
1
cup
Cheese, grated
Method
1.Place pasta in large saucepan with oil and water. Bring to boil and lower to rolling boil. Once al dente drain and place in cold water. Drain cold water once pasta has cooled.
2.While pasta is cooking, place butter in medium saucepan and melt over medium heat.
3.Remove saucepan from heat and add flour. Whisk until combined. Return to heat and whisk for 1 minute.
4.Lower heat to ensure sauce won't boil and add 1/4 cup of the milk whisking until no lumps remain. Add remaining milk 1/4 cup at a time, whisking well each time you add milk to ensure there are no lumps.
5.Add half the cheese and use spoon to stir until melted and combined. Add the rest of the cheese and stir well.
6. Take drained pasta and add to saucepan with cheese sauce. Stir to coat.
7. Serve with cheese sprinkled on top to make it extra cheesey.
Place pasta in large saucepan with oil and water. Bring to boil and lower to rolling boil. Once al dente drain and place in cold water. Drain cold water once pasta has cooled.
While pasta is cooking, place butter in medium saucepan and melt over medium heat.
Remove saucepan from heat and add flour. Whisk until combined. Return to heat and whisk for 1 minute.
Lower heat to ensure sauce won't boil and add 1/4 cup of the milk whisking until no lumps remain. Add remaining milk 1/4 cup at a time, whisking well each time you add milk to ensure there are no lumps.
Add half the cheese and use spoon to stir until melted and combined. Add the rest of the cheese and stir well.
Take drained pasta and add to saucepan with cheese sauce. Stir to coat.
Serve with cheese sprinkled on top to make it extra cheesey.