Mac and Cheese Servings roughly 4-6 depending on appetites Ingredients: Salt (2 tablespoons) Mustard Powder (2 teaspoons) or (mustard if you’re out, couple of squirts) Milk (1 Cup, warmed) Onion 1/4 Garlic 3 cloves Flour Shredded Cheese (I’m using Gouda 1/4, Mozarella1/4, Colby Jack 1cup) Parmesan Reggiano (worth it ½ cup shredded) Elbow noodles (doesn’t matter what kind really, I use half of a 16-ounce bag) Bread Crumbs (wee bit if you’re into it) Olive oil (a turn of a pans worth) 3 tablespoons of butter (divided) Directions: Preheat your oven to 375. Fill a 2-quart sauce pan with water to boil and add a tablespoon of salt to the water. Dice onion, and garlic. I prefer to dice because this dish is for my son and he is PICKY af. You can substitute onion and garlic for a small shallot diced because it is equally as tasty. Set aside for a sec. Shred your cheese. I prefer to shred my own cheese because I recently read that pre-shredded cheese has an added ingredient to make it not stick together and that is GROSS. You can use any cheese; these are the cheeses my son loves and well, I live in fear. I would definitely not skip on the parmesan. Shred and set aside. When the water is boiling toss in your noodles. Set a timer and cook al dente. I use half of HEB’s large elbow noodles (16-ounce bag). Warm one cup of milk and set aside. Use a tablespoon of butter sprinkling a small amount of bread crumbs toasting until golden brown and set aside. Grab an 8-inch Sautee pan and add 2 tablespoons of butter and one tablespoon of olive oil. Sautee your onion and garlic until the onion is translucent. Sprinkle a tablespoon of flour over the onion and garlic. Make sure to mix and cook off the flour for a minute. Add a cup of WARM milk and slow pour mixing as you so. You’ve made a bechamel! Now to turn it into a cheese sauce. Next add your Gouda, Mozzarella, and Colby (or your cup and a half of cheese substitute. Mix together. You want the sauce to become smooth and cheesy. Drain your pasta and pour into an oven safe dish. Then pour the cheese sauce over the noodles, making sure to mix so that all of the noodles get the cheesy goodness. Grab your parmesan and evenly top your cheesy pasta. Grab those toasted bread crumbs and sprinkle. Don’t get crazy a little crunch is nice. Note: You can top with anything you like. Crumbled cooked bacon, crab, lobster, don’t matter. Whatever you like with your mace and cheese can get all bubbly together in the oven. This is for my picky kid, so I’m just putting the parm and a touch of bread crumbs.
Mac and Cheese
Servings roughly 4-6 depending on appetites
Ingredients:
Salt (2 tablespoons)
Mustard Powder (2 teaspoons) or (mustard if you’re out, couple of squirts)
Milk (1 Cup, warmed)
Onion 1/4
Garlic 3 cloves
Flour
Shredded Cheese (I’m using Gouda 1/4, Mozarella1/4, Colby Jack 1cup)
Parmesan Reggiano (worth it ½ cup shredded)
Elbow noodles (doesn’t matter what kind really, I use half of a 16-ounce bag)
Bread Crumbs (wee bit if you’re into it)
Olive oil (a turn of a pans worth)
3 tablespoons of butter (divided)
Directions:
Preheat your oven to 375. Fill a 2-quart sauce pan with water to boil and add a tablespoon of salt to the water. Dice onion, and garlic. I prefer to dice because this dish is for my son and he is PICKY af. You can substitute onion and garlic for a small shallot diced because it is equally as tasty. Set aside for a sec. Shred your cheese. I prefer to shred my own cheese because I recently read that pre-shredded cheese has an added ingredient to make it not stick together and that is GROSS. You can use any cheese; these are the cheeses my son loves and well, I live in fear. I would definitely not skip on the parmesan. Shred and set aside. When the water is boiling toss in your noodles. Set a timer and cook al dente. I use half of HEB’s large elbow noodles (16-ounce bag). Warm one cup of milk and set aside. Use a tablespoon of butter sprinkling a small amount of bread crumbs toasting until golden brown and set aside.
Grab an 8-inch Sautee pan and add 2 tablespoons of butter and one tablespoon of olive oil. Sautee your onion and garlic until the onion is translucent. Sprinkle a tablespoon of flour over the onion and garlic. Make sure to mix and cook off the flour for a minute. Add a cup of WARM milk and slow pour mixing as you so. You’ve made a bechamel! Now to turn it into a cheese sauce. Next add your Gouda, Mozzarella, and Colby (or your cup and a half of cheese substitute. Mix together. You want the sauce to become smooth and cheesy. Drain your pasta and pour into an oven safe dish. Then pour the cheese sauce over the noodles, making sure to mix so that all of the noodles get the cheesy goodness. Grab your parmesan and evenly top your cheesy pasta. Grab those toasted bread crumbs and sprinkle. Don’t get crazy a little crunch is nice.
Note: You can top with anything you like. Crumbled cooked bacon, crab, lobster, don’t matter. Whatever you like with your mace and cheese can get all bubbly together in the oven. This is for my picky kid, so I’m just putting the parm and a touch of bread crumbs.