Classic Mac & Cheese

There is little in this world that I find more comforting than a hot bowl of macaroni and cheese. Long gone are the days of neon-yellow Kraft Macaroni & Cheese Spirals, for I no longer have the “Blue Box Blues“. As much I love a box of Annie’s in a pinch, all of these boxed mac and cheeses are loaded with sodium, regardless. (How I’d come home from school in my teenage years and down an entire box without exploding is still beyond me…) Of course, like many, I love to experiment with different cheeses, noodles, vegetables, and methods when it comes to mac and cheese creation. Still, in my opinion, it’s the simplest method that works the best for me. In just an extra five minutes compared to ripping open a box of dried noodles and questionable powder in a packet, you can make a perfectly satisfying bowl of mac and cheese with the full knowledge of what ingredients you’ve put into it.

mac and cheese

Slate counter top and old metal measuring cups. Instagram ready! 

Classic Mac & Cheese
(Serves Two if you’re generous, Serves One if you’re selfish)

Ingredients:
– 1 cup dried pasta of choice (I prefer a whole-wheat elbow or rotini pasta)
– 1 tablespoon all-purpose flour
– 2 tablespoons salted butter
– 1/3 cup milk
– 4 ounces shredded cheese (I prefer 3 ounces of sharp cheddar with an ounce of Colby Jack; feel free to switch it up!)
-A few generous shakes of garlic powder (optional)

Before We Get Started…

This recipe involves making a roux, since you’ll essentially be making a Béchamel sauce. Some rouxs can be made darker than others, but we’re making a simple white roux in this case. Make it with a whisk, if possible, but I find it just as good to use a fork to mix a roux.

…and if you don’t have a clue what I’m talking about when I say “roux”, this is a pretty good introduction.

Directions:

1.) Fill saucepan with water and bring to boil; cook pasta according to directions on box. Drain when finished, rinse, and set aside.

2.) Place additional saucepan over medium heat; add butter and slowly melt. Once melted, add flour. Whisk for approximately 2 – 3 minutes to create a roux ; once flour and butter are combined, add milk and whisk. Bring mixture to a slow boil. Once bubbles begin to break the surface, add cheese and stir quickly to form cheese sauce. Remove from heat. Add garlic powder, if desired. Add pasta and stir.

cheese blind
My future, and I’m okay with this.