I have tested countless recipes for homemade mac and cheese. I FINALLY came up with this one that is perfectly creamy, customizable, easy, and tastes amazing. This is a family favorite for sure! Enjoy!
Ingredients
1 box Reggano Penne Rigate (or 1lb noodles of your choice)
1/2 stick Countryside Creamery Sweet Cream Butter, Salted
1/4 C Bakers Corner All Purpose Flour
3-4 C Happy Farms 2% Milk
Sea Salt TT
Pepper TT
Stonemill Garlic Powder TT
2lb Happy Farms Mild Cheddar Cheese, divided
1lb Happy Farms Finely Shredded Colby Jack
Sprinkle of Reggano Parmesan & Romano Grated Cheese
Recipe:
Melt butter over medium-low heat in a saucepan.
Gently stir in flour and whisk together over low heat for 1-2 minutes.
Add milk. Start with 3 cups and add more when your sauce gets too thick. Whisk until smooth.
Whisk often to prevent milk from burning on the bottom.
Simmer and season white sauce with salt, pepper, and garlic powder to taste. (Hint: A tiny bit too salty is perfect)
Strain sauce into large bowl.
Gently stir in most of the cheddar (reserving some for the top), and all of the colby jack until just melted. (Add more or less to your taste). Reserve sauce.
Meanwhile, boil pasta according to the directions on the box.
Strain and reserve 1C pasta water.
Combine cheesy sauce with cooked noodles.
Add dashes of milk and pasta water until it looks perfectly creamy and not too thick.
Transfer to a baking dish and top with remaining shredded cheddar and parmesan.
Bake at 400 just until bubbly and slightly crispy on top.
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