Mac n cheese is a childhood favorite of most kids I know, but we had advanced from the Kraft Mac n cheese (even if it's good) to a true cheesy baked Mac n cheese. This is an excellent side dish, entree served with a protein or just because you wanted it on its own.
I used a blend of 3 cheeses. I used jarlsberg (my trusty jarlsberg wedge but you can substituted Gouda or Swiss since it's kind of a hybrid of both. I used sharp cheddar and mozzarella. There's never too much cheese, it especially doesn't exist in Mac n cheese.
Pasta, you can use any type you want, and don't let anyone tell you otherwise. Traditionally, it's a tube shaped pasta, so the cheese sauce can get inside of it, but you do whatever pasta you want!
You can easily eat this as is before the bake, or you can do what I did and layer additional cheese on the middle of this and baked it for a little longer. Either way, you have delicious Mac n cheese. If you're doing the baking method, I under cook my pasta slightly, I went 2 minutes under al dente (check your package for instructions), and it finishes baking in the oven.
1 lb pasta, cooked just under al dente
1 stick butter (salted butter always for me)
1/3 cup flour
3 cups whole milk
2 cups sharp cheddar
2 cups mozzarella
2 cups jarlsberg (Gouda or swiss)
1/2 -1 tablespoon chicken granules bullion
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
350°F for 30 minutes
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Music: The Way Home
Musician: ZakharValaha
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19 май 2024
