#BEST CHEESE FOR MAC AND CHEESE HOMEMADE MAC#

#BEST CHEESE FOR MAC AND CHEESE HOMEMADE MAC#

Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top.īake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Creamy, curly, picky-eater-pleasing mac & cheese, served with one kids-sized side and drink. Remove from the heat.Īdd the drained cavatappi to the cheese sauce and stir well to coat. 1 pound pasta, I like to use Barilla Cellentani, cooked and drained 5 tbsp butter 5 tbsp flour 3 cups 2 or whole milk this works best for creamy mac n. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.Īdd the mustard powder, salt and white pepper to the sauce and stir to incorporate.

Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Make a roux by sprinkling the flour over the butter and whisking to incorporate.

Bake uncovered for 20-25 minutes, until top is golden and sauce is bubbling. Pour into a 9x9 casserole dish, and top with reserved cheese. Stir drained, cooked macaroni noodles into the sauce. Melt the butter in a large, wide pot over medium-low heat. Remove from heat and stir in all cheeses except 1/4 cup cheddar.

Add the cavatappi and cook until just firm to the bite, 8 minutes. 1 lb elbow macaroni 6 tbsp unsalted butter 5 tbsp all purpose flour 2 1/2 cups milk 2 cups grated cheese ((sharp cheddar cheese & mozzarella cheese make a. Grease an 8-by-8-inch baking dish with butter.īring a large pot of salted water to a boil over high heat.

Best cheese for mac and cheese homemade