Thursday, 10 April 2014

Classic Mac n' Cheese

Know why this one took too long? Because Miss Busy Bee is not a patient woman and always screwed up making the cheese sauce. But Finally got those kinks worked out!

Classic Mac n' Cheese


About 2 Cups dry pasta
1 Cup shredded Cheddar
1/2 Cup shredded other cheese (Mozza, Gouda, Swiss. . . )
1/2 Cup Milk
2 Tablespoons Butter
1-2 Tablespoons Flour


Bread crumbs or extra cheese to bake over top.

A spice blend of;
1 Teaspoon Garlic powder
1 Teaspoon Onion powder
1 Teaspoon Paprika
1 Teaspoon Turmeric
Can help make the color Kraft Dinner Orange and add extra cheesy flavor to the final meal.


In a large pot bring well salted water to a boil and cook the macaroni according to package directions. Drain, return to empty pot and set aside. Or cook the pasta  while making the cheese sauce if you can handle multi-tasking.

In a large skillet over medium heat melt the butter until it is all melted but not quite browning yet. This is an art and takes a keen eye and attention. Once butter is melted and just beginning to maybe bubble sprinkle 1 tablespoon of flour over the melted butter evenly. Whisk the melted butter and the flour together over heat. If the butter is still very very runny add another tablespoon of flour. Continue to whisk and reduce heat to medium-low for about 5 minutes. Or until you have a nice even paste in the pan and it doesn't smell like raw flour.

Season with salt and pepper.

Pour the milk slowly into the skillet, while still whisking. Continue to whisk for what might seem like forever (10-15 minutes) until everything is smooth, no lumps or bumps and the sauce is beginning to bubble and thicken.

Allow the sauce to continue to thicken for a few minutes. (2-3 minutes)

Add the shredded cheeses and continue to whisk until the sauce is smooth and all the cheese has melted.

Pour the cheese sauce into the pot with the cooked pasta. Stir well to evenly mix everything.

Lightly oil a casserole dish or the stoneware from a slowcooker with cooking spray.

Pour the prepared mac n' cheese into the baking dish.

If using this recipe to make ahead, cover the stoneware or casserole and refrigerate until about 1 hour before serving time or a casserole or 3-4 hours for slowcooker. Then remove from fridge and let stand about 20 minutes on counter to warm up.

If desired, top mac n' cheese with shredded cheese or bread crumbs.

For oven, preheat oven to 350°F, and bake room temp casserole for 30-40 minutes until heated through.

For slowcooker, place insert into slowcooker and turn to high for about 3-4 hours. Or until bubbly and warmed through.



Ps: Do your kids only like the boxed and processed mac and cheese? Try adding roughly:

1/2 Teaspoon Garlic powder
1/2 Teaspoon Onion powder
1/2 Teaspoon Paprika
1/2 Teaspoon Turmeric

These were the spices I used in my cheese crackers and I found it gave them that extra tang that processed cheese snacks have, without adding any chemicals or processing. I highly recommend it.

Other Places:

Something easy and sweet:

Berry Sauce

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