Tuesday, February 21, 2012

Homemade Mac n Cheese

Sorry I am a day late!
I was running late, so I purchased pre-shredded cheese . . . it simply melts quicker . . .
Start pasta water, salted, about the same time that you start melting butter.

4 Tbsp of butter
 Melt butter on low heat

Add 4 Tbsp of Unbleached white flour
Stir, allow the flour to absorb the butter.  You will need to keep it warm on low. (If you add too much flour, your sauce will be kinda grainy). Stir until clumped up. Grab a whisk and your milk.

Add 3 cups of milk. Whisk milk and roux (your flour and butter mixture), until smooth and milk steams slightly.

Add 4 to 5 cups of shredded cheese, 1 cup at a time, whisking as it melts.  About halfway through 1 to 2 tsp (to taste) of brown mustard, ground pepper.  Wait until cheese sauce is finished to salt, as your cheeses may be saltier than others.

Drain pasta when cooked and return to larger pot.  Pour Sauce over.  Note: The "shaped" pastas tend to hold cheese better.
Fold over with wide spoon or spatula.

At this point, you can choose to bake it in a cast iron dutch oven or serve.
Plate, salt to taste. Enjoy!

Enjoy this perfect "Fat Tuesday" dish!  
Since it is so calorically dense, this is a special occasion dish that I make once or twice a year.