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Mac and cheese

Introduction

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Macaroni and cheese is a classic dish that everyone loves. It’s always great to try something different though. This macaroni and cheese recipe uses elbow macaroni instead of standard spaghetti, which gives it a more rustic texture. If you don’t have any cayenne on hand, feel free to leave it out—it’s not necessary here!

Mac and cheese

  • 2 cup elbow macaroni
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 11/2 cup whole milk or half-and-half
  • 3/4 tbsp salt
  • 1/8 tbsp freshly grated nutmeg
  • 1/4 tbsp cayenne
  • 3 cups sharp cheddar cheese

Ingredients:

Mac and cheese is a great dish for any occasion, but it’s especially delicious when you make it yourself. There are many different ways to make mac and cheese, but this recipe uses the most basic ingredients—dry milk powder, flour and butter—to create an easy-to-make dish that will have your family asking for more!

Ingredients:

  • 4 cups of milk (whole or skim)
  • 1 tablespoon of salt
  • 2 tablespoons of dry milk powder (or 2 teaspoons regular powdered milk)

8 ounces (2 cups) elbow macaroni

Macaroni is a type of pasta that’s made from wheat flour and water, with additional ingredients added to give it flavor. It can be made from semolina flour or durum wheat flour. Macaroni typically has a cylindrical shape and may have different diameters depending on the manufacturer; however, they all have similar thicknesses when cooked and serve as an excellent base for soups, sauces and casseroles alike.

2 tablespoons butter

In a small saucepan over medium-high heat, melt the butter until it turns golden brown.

This will take about 5 minutes. Don’t let it burn!

Now add your milk and whisk until combined (you can use either whole or 2% milk). If you’re adding cheese to this recipe, add it now too!

1/4 cup all-purpose flour

It’s a good idea to have some all-purpose flour on hand. Flour is a key ingredient in mac and cheese because it helps thicken the sauce and make it creamy, but it can also be used to thicken soups and sauces.

You’ll find many different types of flour at your local grocery store: wheat, barley, corn or rice (sometimes known as polenta). All four are made from grains that are ground into small particles so they can be used to create breads like pizza crusts or pastas such as spaghetti.

1 1/2 cups whole milk or half-and-half (or combination of the two)

1 1/2 cups whole milk or half-and-half (or combination of the two)

It’s best to use a milder cheese for this dish, so I recommend sharp cheddar. But if you want to go all out, try something like Gruyère or even Parmesan. If you’re feeling extra ambitious and have some leftover bread from dinner last night, toast it up in the oven before adding it to your pan with your cheese mixture. You’ll probably need about 2 slices per serving after baking—but don’t worry too much about cutting them into nice round pieces; they’ll still melt together nicely.

3/4 teaspoon salt

Salt is an essential mineral that helps the body maintain healthy levels of sodium, potassium and chloride. It also helps to keep your blood pressure steady and keeps your muscles from losing too much water when you sweat.

Salt is a preservative and can help preserve food by preventing spoilage while adding flavor at the same time. It also plays an important role in proper digestion by helping with protein absorption and aiding in protein synthesis within cells during digestion itself!

1/8 teaspoon freshly grated nutmeg (optional)

Grate nutmeg with a microplane grater. Or you can use an old-fashioned mortar and pestle, but be careful not to overdo it. The key here is not to make the first batch too fine; if you do, it will lose its flavor quickly and become bitter tasting.

As for how much nutmeg you should use in your macaroni and cheese recipe: It depends on what kind of cheese you’re using! Camembert has a strong flavor that needs some help from the grated zest; Gruyere or Emmental would be better served with less zest and perhaps some freshly ground black pepper instead (or both).

Few grinds black pepper

Black pepper is an ingredient in Mac and cheese. It is a spice that comes from the pepper plant, and it has been used for cooking for centuries. Black pepper comes in many different forms, including flakes, grains and peppercorns (the fruit of the plant).

Before we get into how to make Mac and cheese with black pepper you should know that there are two main types of black peppercorns: white or brown. White peppercorns have a milder flavour than brown ones do; however they’re still quite strong since they’re ground into fine powdery form. Brown peppercorns are much more pungent than their white counterparts so if you want something less spicy then stick with using only white or mix both together at different times during preparation!

1/4 teaspoon cayenne (optional)

Cayenne pepper is a spice that comes from a hot pepper. It is used to add heat to recipes, and is usually added in small amounts at the end of cooking.

10 ounces sharp cheddar cheese, grated (about 3 cups)

To make the cheese sauce, you’ll need 10 ounces sharp cheddar cheese, grated (about 3 cups) and 2 tablespoons butter. You can grate this yourself or use a microplane to get it done quickly and easily. If you’re using a block of cheese, use scissors to cut off some of the rind before grating; then just break apart each piece as needed for your macaroni-and-cheese needs!

Instructions

  • Preheat oven to 350 degrees F. Butter an 8-inch square pan and set aside.
  • Cook pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite (slightly undercooked). Drain, reserving 1/3 cup cooking liquid and transfer the pasta back into its own cooking pot; keep warm over low heat on stovetop or in microwave until ready to use as directed below.

Preheat the oven to 350 degrees F and butter an 8-inch square pan. Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite. Drain the pasta and place in a greased baking dish. Melt 1 tablespoon of the butter in a medium saucepan over low heat. Add the flour and stir with a wooden spoon for 2 minutes. Increase the heat to medium and add the milk, salt, nutmeg, pepper, and cayenne if using. Whisk until smooth, then simmer, stirring often, until slightly thickened, about 3 minutes. Remove from heat and add 2 cups of the cheese; whisk until melted. Pour over the noodles and stir well to combine. Sprinkle with the remaining cheese, dot with the remaining butter, and bake until bubbly and golden brown on top, 30 to 35 minutes.

Preheat the oven to 350 degrees F and butter an 8-inch square pan. Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite. Drain the pasta and place in a greased baking dish. Melt 1 tablespoon of the butter in a medium saucepan over low heat. Add the flour and stir with a wooden spoon for 2 minutes. Increase the heat to medium and add 1 cup plus 2 tablespoons milk; whisk until smooth, then simmer, stirring often (if you like your macaroni extra creamy), until slightly thickened, about 3 minutes.

Remove from heat and add 2 cups cheese; whisk until melted.

Pour over noodles, stir well to combine all ingredients together.

Conclusion

You can serve this dish straight from the oven or let it cool and store it in the fridge for up to a week. Reheat right before serving.

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