Recipe by CrystalA
This is the recipe I came up with after trying different recipes. This is the one I always use now.
Top Review by nyc4me03
This mac and cheese was creamy and cheesy but it still lacked the comfort and "it" factor that any good comfort food captures. I made changes as follows: I used whole wheat spirals and doubled the recipe. While melting the butter, I added some minced garlic. I ended up adding 6 more tablespoons of flour- my rue just wouldn't thicken up. I only did six cups of milk (remember, I doubled my recipe) and I think that was too much liquid to pasta ratio. I added 4 tablespoons of mustard and a dash of cayenne at the end for a little kick- this really helped add depth to the dish. I did not broil because like the previous reviewer, I don't like crunchy pasta. Not a bad recipe but not the mac and cheese of my childhood memories (and I'm not referring to the blue box!).
- 2 cups dry elbow macaroni
- 3 tablespoons butter
- 2 tablespoons flour
- 3 1⁄2 cups milk
- 8 ounces sharp cheddar cheese, shredded 2 cups
- 4 ounces monterey jack cheese, shredded 1 cup
- 1⁄2-1 teaspoon salt
Directions See How It's Made
- Cook macaroni until almost done.
- Preheat oven to 350.
- Melt butter in pan and add flour.
- Cook for a few minutes.
- Gradually add milk and cook on med.
- heat for about 10 minutes.
- Stir occasionally to prevent any sticking.
- The end result will be slightly thicker than milk.
- Add salt, pepper, and cheeses.
- Add macaroni.
- Pour into baking dish and bake for 20 minutes.
- I then broil mine for about 3 minutes more.
- Let sit about 5 minutes before serving.