I love mac and cheese. OK, that was a misstatement. I FREAKING LOVE MAC AND CHEESE!!! You can ask anyone in my family. They’ll tell you that I love the cheesy goodness more than just about any other food. It’s just so delicious. Anyone can make the stuff from a box (the Kraft Mac is my favorite by far), but making you own is so much better for you and much more tasty. Natural food purists and foodies will argue til they are blue in the face about what cheeses to use. It’s true that processed cheeses tend to melt smoother and are creamier. “But it’s just not good for you!!!” you may say. YOU’RE EATING MAC AND CHEESE! IT’S NOT A FREAKING SALAD! You can indulge just this once. Come on, try it.
You can still make great and smooth mac and cheese without the processed stuff. You’ll want a higher ratio of soft cheese to harder cheeses in this case. The basic principle is the softer the cheese the easier it will be to melt and the smoother it will be. It’s a very versatile recipe as well. The key is getting the seasoning right. Tasting at every step is the best option. Without further ado, here is the recipe:
- 1 Medium Onion, finely diced and caramelized (optional, but you'll thank me if you do)
- 1 Pkg (1 lb dry) Elbow Macaroni Noodles, cooked and drained (DO NOT RINSE! It holds the sauce better)
- 2 Tbsp Butter
- 2 Tbsp Flour
- 3 Cups Milk
- 3 Cups Cheese (mix and match. I love Gouda, Provolone, and Sharp Cheddar)
- Seasonings (I use salt, pepper, paprika, garlic powder)
- Sautee the onion in a medium sauce pan.
- Add the butter and allow it to melt.
- Add the flour to make a rue.
- Stir that mixture until it turns a light brown color.
- Add the milk and continue stirring constantly. It will start to thicken fairly quickly. When it coats the back of the spoon when you pull it out and you can see a trail when you run your finger through it you know it's ready for the cheese.
- Add the queso and stir until it's well incorporated.
- Season it to taste.
- Mix it in with the noodles.