How to Make Your Mac & Cheese from Scratch
I've been tweaking my homemade mac & cheese for a while now and there always seems to be something missing ... until last night that is! I love restaurant mac & cheese so my standard for my homemade version is set pretty high.
Homemade Mac & Cheese16 ounces noodles of your choice (elbow, bow-tie, shells, cartwheels, penne)
1/2 cup butter (1 stick)
6 tablespoons flour
3 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 ounces of cheese cheese, cubed
2 cups shredded cheese (I used cojack last night)
1/2 cup grated Parmesan cheese
Cook noodles according to box directions. While noodles are cooking, melt butter in a saucepan over medium-high heat. Whisk flour into melted butter until smooth and bubbly. Add milk, salt, and pepper. Cook until milk is almost boiling stirring frequently to keep it from burning on the bottom of the pan. At any point after the milk has been added tend to the noodles as needed, strain and rinse with cool water when ready. Reduce heat to medium and add cream cheese. Stir frequently until cream cheese is melted. Once noodles are cooked, strained, and rinsed add the sauce and both shredded cheeses to the noodles. Stir until noodles are well coated. DEVOUR!
I have in the past, tossed this into a cassorole dish and baked it, but last night there really wasn't any need to ... it was delish right off the stove! If you haven't been pleased with the homemade mac & cheese recipes you have tried, take a test run with this one and let me know what you think.