Saturday, November 30, 2013

Macaroni and Cheese


Homemade Mac and Cheese...yummy! This recipe is from my best friend Whitney's grandmother Pauline. It's simple, but delicious. It only calls for cheese, milk, pasta and butter  I've even left out the butter a few times and it's still delicious. 



The key to an amazing macaroni and cheese, is of course, the cheese.  I always use extra sharp cheddar, white or regular.  Sometimes I throw in a little bit of smoked gouda as well. You can't go wrong with the extra sharp Tillamook cheddar. Being from Oregon, Tillamook is my favorite. 


I always start with about a cup of shredded cheese and usually add more. It depends on how much pasta you're making and how cheesy you want it.


Boil your elbow macaroni until it's almost done.  The pasta will still cook a little bit more in the milk, so careful not to overcook. 


Drain the water and return the pasta to the pot. How Whitney described the amount of milk to add was to pour it in just until you can see it.  You don't want to cover the pasta, but you want enough so you can see it. If you're adding butter, add at this point. 


These next steps are crucial. Don't try to rush the process or else you'll end up with chunky, stringy mac and cheese. Turn the burner on low, no higher! Once the milk heats up, slowly add a handful at a time of cheese. Stir and continue to simmer. Keep stirring and adding cheese until the sauce thickens. Taste to determine if you want more cheese. 



You should be left with a creamy and delicious mac and cheese. Add salt and pepper to taste and enjoy!


Macaroni and Cheese
Elbow macaroni (1/2 cup dry per person)
Sharp cheddar cheese
Milk
Butter

Boil pasta until almost done.  Strain water and return pasta to pot. Turn burner to low.  Add milk to pasta, just until you can see the milk, but without covering the pasta. Add 1-2 tablespoons of butter. DO NOT BOIL MILK. Keep heat on low for the rest of the time. Once milk starts to simmer, slowly stir in a handful at a time of shredded cheese. Wait until cheese melts before adding more.  Taste sauce and add more cheese as desired. Simmer until sauce thickens.  Add salt and pepper to taste.



No comments:

Post a Comment