Macaroni and Cheese
About the Recipe
The dish that makes all meals great. It can be refrigerated days before the meal, or vacuum sealed and frozen and enjoyed up to months later.
There are many types and many different recipes. I hope you enjoy this one.
This recipe makes 2 quarts so there will be plenty for those that want 2nds and 3rds.
It can be refrigerated days before the meal, or vacuum sealed and frozen and enjoyed up to months later.
Variations
You can use this recipe as a base for many different styles of macaroni and cheese. If you want it more soupy, simply add Half and Half, .5 Cups at a time. Remember to adjust the salt as you add non-salted liquid.
You can add ham chunks, langostino lobster, or sauteed smoked sausage.
Try it with different noodles. I personally like it with rigatoni noodles instead of macaroni elbows.
Equipment Needed
Simple tools for a simple dish
- Mixing Bowl
- Stock Pot
- Baking Dish or Cast Iron Skillet
- Utensils
- 1 lb Macaroni Noodles
- 4 cup Half and Half
- 4 oz Butter (Grass Fed, Salted)
- 2 tbsp Flour (All Purpose)
- 1 tbsp Salt (Morton Coarse Kosher Salt)
- .5 lb Colby Jack Cheese
- .25 lb Sharp Cheddar Cheese
- 1 lb American Cheese
- .5 tsp Dry Mustard (Ground)
- 1 tsp Worcestershire Sauce
- .75 cup Mild Cheddar (Cheddar)
- Noodles
You can cook the macaroni noodles several days in advance and keep them in a ziplock back in the fridge.
To cook the noodles, in an 8-10 quart stockpot bring 5 quarts of water to a boil, and add 1/8 cup of Kosher salt. Add noodles and stir until the water comes to a boil again. Cook noodles to the time on the package for an al dente doneness. That is usually about 2 minutes less than the full time to cook the noodles.
Drain and cool the noodles with cold water to stop the cooking process of the noodle. If this is not done, the noodles will become too soft and not provide the desired texture in macaroni and cheese.
- Cheese Sauce
To prepare the cheese sauce you start with a roux and make a bechamel sauce. In a 3-4 Qt pot melt the butter, add the flour, and stir for 5 minutes on med-low heat once the flour is completely dissolved. Be careful not to burn the roux.
Turn off the heat, then add the half and half while vigorously whisking the mixture until the roux and liquid are thoroughly mixed with no lumps. Turn the heat back up to med-high and whisk until the sauce thickens. You now have a bechamel sauce.
Turn the heat to low, add the Worcestershire sauce, mustard, and cheeses, and stir until the cheeses are well melted. Remove from heat.
While the cheese sauce is warm, combine with the noodles in a large bowl.
If you are serving this on Thanksgiving Day and preparing it a few days ahead as I do, grease an ovenproof casserole dish or cast iron pan with butter, and when the macaroni and cheese has cooled down to room temperature fill the casserole dish or pan, cover, and refrigerate until ready to reheat. Fill another dish with the remaining amount as your guests may want 2nds and 3rds.
I use Corningware Casserole dishes and cast iron pans.
To re-heat pre-heat the oven to 350 degrees and when the oven is ready, place the casserole dish in the oven covered with the top for 20 minutes and uncovered for an additional 10 minutes until the cheese is golden yellow or brown.
