Mac and cheese is one of those foods that’s hard to screw up – even the box mix with Rugrats shapes and cheese dust is pretty good. On the flipside, if you make it from scratch with actual shredded cheese, it will haunt your dreams.
I made this mac and cheese in September and I am still. thinking. about it. Yes, this mac ‘n cheese keeps me up at night. Yes, I get visited by food ghosts. Yes, I am watching too many scary movies and TV shows.
The key is to create a roux – or a mixture of butter, flour and milk, with some seasonings tossed in. This is what makes the mac and cheese creamy. This is the secret to your happiness.
Then pick a block of cheese you’re craving. (Pro tip: Slice off a sliver or two and eat it while you're cooking.) For me it was white cheddar. Next time it might be pepper jack. You could go wild and mix TWO types of cheeses. Woah, woah, woah.
Here’s the other thing I did to make sure this mac and cheese was seared in my memory – I added little bites of sausage and asparagus. It was so good it made me want to say something stupid like yum central.
It was perfect. And even better the next day. And the day after that… You get my point.
Make-from-Scratch Mac and Cheese
Ingredients
1 package (16 ounces) small pasta shells
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon ground chipotle pepper
1/2 teaspoon pepper
1/4 teaspoon salt
4 cups 2% milk
4 cups shredded cheese (your choice)
In a large pot, cook pasta according to package directions. Drain; return to pot.
Meanwhile, in another large pot, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk.
Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes.
Remove from heat; stir in cheeses until melted. Add pasta; toss to coat.
Test Kitchen Notes
Optional: Take it up a notch by adding in a protein (sausage, chicken, etc.) and some kind of cooked greens (asparagus, green beans, spinach, etc.).
The mac and cheese may seem soupy at first. It definitely thickens the next day – one of those meals that makes for great leftovers.