I am eating this macaroni and cheese wondering how I could make my own from scratch and have my homemade cheese sauce be better.
I'd like to use Mezze Penne or the tiny bowties for pasta. It's the cheese part that I always struggle with. Thoughts?
Velveeta is for chavs. Anything but that infernal substance.
Here are my personal two most used mac & cheese recipes. One is for 'baked' style M&C, and the other is an 'instant' style of M&C.
1/2 pound elbow macaroni (2 cups dry)
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Easy Mac & Cheese
2 Cups Dry Elbow Macaroni (1/2 lbs.)
2 Eggs
6 oz of Evaporated Milk (1/2 can)
1 tsp. Salt
3/4 tsp. Dry Mustard
Dash of Hot Sauce
Black Pepper to taste
4 Tbls. Butter
12 to 16 oz. Cheddar Cheese
In medium-large mixing bowl, stir eggs, milk, hot sauce, salt, dry mustard and pepper together. Boil macaroni in salted water and drain. Return to pot. Stir in butter until melted. Add egg mixture and cheese. Stir until cheese melts and is well mixed. Serve and eat.
Oh, BTW, I just had a corned beef sandwich with homemade rye bread and homemade corned beef. I'll never make or purchase corned beef again. I no longer like it.
I decided to make my own because the store bought stuff is too horrible (low grade cuts of beef). But making it myself wasn't any better (tasted too much like 'chemicals' than lunch meat).
