I’ve grown up eating this version of mac n’ cheese and so much nostalgia hits me whenever I take a bite of this dish. A staple in my house growing up, I wouldn’t dare try another recipe. I know many versions of mac n’ cheese with breadcrumbs on top, but mum never added them, and I like it better that way. It allows the cheese and noodles to get a nice golden-brown color. She sometimes modified the dish to enhance the flavors by topping with ground beef & onions, but I’ve always preferred the original recipe. Give this a try and it’ll surely have a home in your weekly rotation.
Serves: 3 Generous Servings – Prepare Time: 45 minutes +/-
MAC N’ CHEESE:
- 9 Ounces Macaroni
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2 Cups Milk
- 12 Ounces Shredded Cheese, Mix of Cheddar & Pepper Jack
- Dash Cayenne Pepper
- Dash Salt & Pepper
1.) Preheat oven to 350°F. Begin the cheese sauce by first adding butter to a microwave safe bowl, I prefer a Pyrex. Melt butter in microwave, about 30 seconds. Split flour in half. Add 1/2 the flour into bowl and microwave for 1 minute. Repeat with remaining flour. This will create a roux. The roux is finished once the flour is bubbling and mixture is thick and pasty.
2.) Cook pasta in a pot of salted water. Drain and set aside. Add half of milk to roux, whisk, and place in microwave for 90 seconds to 2 minutes. Remove from microwave and whisk. Repeat with remaining milk. Cook until mixture is thick and bubbling.
3.) Split cheese in half and add to cream sauce. Mix to melt. Place in microwave for 1 minute. Remove from oven and whisk well. Repeat with remaining cheese. Add cayenne, pepper, and salt to sauce.
4.) Place pasta in an oven-safe casserole dish and top with cheese sauce. Mix together and place in oven for 30 to 35 minutes, until golden and bubbling. Let sit for 5 minutes before serving. Top with additional black pepper and enjoy!