Mac & Cheese is almost a cult classic in America. It has shown up in thousands of shapes and forms from home cooked meals to restaurants to straight out of the box. It has a certain kitsch element in restaurants saved as a nostalgic space for adults enjoying the luxuries of youth. And of course kids still love it. The history of the recipe is as old as our reputation for it in the roots of French cooking and making bechamel sauce. Today it is easier to enjoy with quality stuff being mass produced. However nothing can take the place of homemade Mac & Cheese with gooey goodness made fresh.
It seems like a lot of effort for something I can just buy
While it’s true that they have made it easy for us to enjoy, the Best Homemade Mac & Cheese really doesn’t take much longer than just plopping it out of a box. A lot of the time that goes into it is just boiling the pasta. Plus it’s pretty likely you already have all of the ingredients on hand to make it at home.
Seems pretty unhealthy?
Well let’s not kid ourselves, it isn’t the most healthy thing out there. But with some effort we can make it into a full meal with a little more reward. Here are some things we can do to make it a little better on the body and soul.
Add Vegetables:
- Caulflower goes great and almost dissipates into the bechamel
- Broccoli is a no brainer
- Peas work wonders
- Asparagus is a delight
- Leafy greens such as swiss chard and spinach add nutritional value
Add proteins to make it a complete meal:
- Seafoods work great. Tuna, shrimp, crab and lobster all are great
- Bacon, prosciutto, or pancetta
- Ham
- Roasted meats such as chicken or pork
Other decadent ideas:
- Add herbs and breadcrumbs and bake as a casserole
- Use truffle seasoning such as salt or oil, or even better yet fresh
- Serve with wilted spinach, watercress, or swiss chard on top
- Use for a stuffing inside turkey or chicken
- Pan fry the next day when cold
The Best Homemade Mac & Cheese!
Ingredients
- 2 cups Macaroni
- 1 tbsp All Purpose Flour
- 1 tbsp Butter
- 2 cups Whole Milk
- 1 tsp Sea Salt
- 1 cup Water
- 1 cup mozzarella
- 4 ounces Brie
- 4 ounces Cheddar
Instructions
- Start by gathering the ingredients. See in notes below for some suggestions on types of cheeses. For simplicity plan on 2 cups of grated cheese for this recipe. Cheddar is a great start.
- Bring a sauce pan with about 2 quarts of water to a boil, then add the pasta. Cook according to the instructions on bag, usually about 6-8 minutes. When the pasta has lost it's bite, carefully strain into the sink with a colander. Wipe the sauce pan clean with a towel and return to low heat.
- Make a roux with the butter and flour over very low heat. Melt the butter and stir in the flour. Gently toast for several minutes being careful not to burn. When the roux is a golden color and smells toasted, add the milk.
- When the milk has simmered, lower the heat and slowly cook for about 5 minutes while whisking being careful not to scorch. You should see it gently thicken and emulsify. Add the water and the pasta and continue to stir, then slowly fold in the cheeses. Continue to mix as they may initially seize then relax as they melt. Add more water, salt or milk as needed depending on cheese types. Serve immediately.
