Rich Mac and Cheese (Printer-Friendly Version)
# What You'll Need:
→ For the Pasta
01 -
2 cups plain macaroni (8 ounces), uncooked
→ Making the Cheese Sauce
02 -
2 tablespoons of soft, room-temperature butter
03 -
2 tablespoons regular white flour
04 -
1 cup fresh milk
05 -
1/2 cup thick cream
06 -
1 and 1/2 cups sharp cheddar cheese, shredded at home for the best melt!
→ Seasonings
07 -
1/4 teaspoon onion powder
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1/4 teaspoon table salt
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1/4 teaspoon cracked black pepper
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1/2 teaspoon mustard powder
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1/2 teaspoon a spicy hot sauce (like Frank's or Texas Pete)
# Method:
01 -
Bring a big pot of water to boil, toss in a lot of salt, and then stir in your macaroni. Cook it just as the package says, and don’t forget to set a timer so you don’t overdo it. Once it’s done, drain it, and set it to the side.
02 -
While the pasta’s cooking, grab a big saucepan and melt your butter using medium heat. Once it’s melted and bubbling, stir in the flour and keep mixing for a minute or two. This little step thickens the sauce later on!
03 -
Slowly pour in the milk and cream as you whisk nonstop. Avoid dumping it all at once—go slow so your sauce stays smooth and rich. Stir until it begins to bubble, then drop the heat down to a simmer.
04 -
This is where the magic happens! Add all the seasonings, including the hot sauce (it’s for flavor, not a punch of heat, I promise). Turn the heat as low as it goes, and mix in the cheddar cheese one handful at a time. Stir until the sauce is creamy and silky. Finally, gently stir in the pasta, making sure it’s all covered in cheesy goodness.
# Cook's Tips:
01 -
For the creamiest result, use a block of cheddar and shred it yourself. Pre-shredded cheeses just don’t melt as well!
02 -
Don’t skip the mustard powder or hot sauce—they switch up the flavors without being overpowering.
03 -
If you’d like, you can find this recipe on page 190 of the cookbook 'Let’s Eat!'