OG Mac N Cheese
Well heeeyy guysss! Today I wanna share my original mac and cheese recipe. The classic. My ol' faithful. My "Oh sh*t I forgot to take something out to cook for dinner... mac and cheese it is!"
This is the recipe that I've made time and time again over the years, and the recipe I've perfected I guess.
Alright let's get this beauty started...
If you've got some cheddar cheese (preferably old cheddar cheese), some milk, some butter, and some macaroni kickin' around, you've got all the stuff you need for the perfect mac and cheese.
I do what I always do. Start with melting 2 tablespoons of butter or margarine in a good sized pan. I like the ones with high sides, because then you can basically do everything in one (except for the macaroni). Once you've got your butter (or margarine) melted, add 2 tablespoons of flour. I always use all-purpose flour, since it's used for all purposes. I like to get the flour mixed into the butter and cook it for a little bit. Here's what it looks like, along with my favorite pan for making mac and cheese.
Once your mixture kinda looks something like this, I think you're good. I like to cook it until it's a little more golden.
Now that we're finished with our base (I think the technical term is roux?), we add the milk. Slowly, about 1/2 a cup (maybe even less) at a time. I used 2% milk for this recipe, but I've used skim milk to 18% (coffee cream) for this in the past. (Note: The 18% cream is a lil too heavy for me, in my opinion.) You'll have to whisk the milk in each time you add a little more.
Yeah... It looks a little funny. I've always said it kinda looks like mashed potatoes, but I find this works best for me to ensure that I get a smooth sauce with no flour lumps in it. Don't worry if yours looks like this.
It'll be pretty thin once you get all of the milk incorporated. That's ok. Let it go. It'll simmer and thicken up. I have my stove on like med (between the number 5 and 6). Be sure to stir the mixture from time to time to make sure it doesn't burn on the bottom (wrong pan, high temperature - it's happened to me lots of times). I usually stir it when it starts to bubble in the middle, then let it go and do other things (like get my pot of water on for macaroni, and grate my cheese) while stirring the sauce when I see it start to bubble again. Very technical instructions here...
Put the macaroni on of course, while you wait for your sauce to thicken. Otherwise you'll be waiting for what feels like an eternity for your pasta to cook after everything else is done.
I'd say I have about 2 cups of macaroni (I measured but then I spilled some), and about 2 cups of old cheddar cheese here.
Once I've got my sauce thickened up to my liking, throw in the cheese!! This.... right here.... is my favorite part. Hands down. I don't know why. Maybe it's because I like watching things melt.
Wow, look at that! Cheese sauce is done! I usually taste it here to make sure it's as good as it looks.
Around this point, if your timing is right, your macaroni should be ready. Strain it and throw it into the pan with your cheese sauce (this is my second favorite part).
Seriously, this is so good, you could just take it and eat it out of the pan right now.
And now for the finale!
So the final part here is completely and totally optional. In my opinion, the macaroni and cheese is good enough to eat already as is. But if you really wanna impress your friends & family with a f***ing amazing mac and cheese, you GOTTA do this.
Sprinkle enough of the leftover cheese to cover the top (it doesn't have to be completely covered - I never COMPLETELY cover the whole thing). Then sprinkle some breadcrumbs over the top. As much or as little as you like. I like to use Panko breadcrumbs (if you're reading this and you're not familiar with Panko. They're Japanese style breadcrumbs. I've found them in every big chain supermarket I've shopped in - usually in the Asian/Ethnic section). They're a little bigger and crispier than normal breadcrumbs. I like the texture.
Here's what mine looks like before it goes in the oven.
Aaaaaand here's after! Hot! (Literally!!)
Alright, so that's all there is to it. I think it took me longer to write this post than it did to make my mac and cheese!
Dig in!
Recipe:
2 tbsp butter (or margarine)
2 tbsp flour
2 cups 2% milk
2 cups uncooked elbow macaroni
2 cups (or more depending on taste) grated old cheddar cheese
Panko breadcrumbs (to cover top)
Leftover cheddar
Method:
1. Melt butter or margarine in a pan. Add flour and cook until slightly golden. Gradually add milk (about 1/2 a cup or less at a time) and whisk until all the milk is added. Let this thicken
2. Add macaroni to boiling salted water while sauce is thickening.
3. Remove thickened sauce from heat and add cheese. Stir.
4. Add cooked macaroni to cheese sauce. Transfer to oven safe baking dish and add leftover cheese and panko breadcrumbs to the top.
5. Place under broiler (on high) for 5 minutes or less (just until the cheese melts and breadcrumbs become toasted).