Mac & Cheese

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Course
Serves 4 servings
Prep time
15m
Cook Time
20m

I never used to make mac & cheese because I could never find one where the cheese texture wasn’t bad or didn’t separate. This one turned out great though!

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Ingredients

  • 1 1/2 Cup
    Vermont white cheddar, shredded
  • 1/2 Pound
    medium pasta shells, or elbow macaroni
  • 2 Tablespoons
    butter
  • 2 Tablespoons
    flour
  • 1/2 Cup
    heavy cream
  • 1 Cup
    milk
  • 1/4 Teaspoon
    salt
  • 1/4 Teaspoon
    black pepper
  • 1/2 Teaspoon
    ground mustard, can substitute Dijon mustard
  • 1/4 Teaspoon
    hot sauce (optional)

Instructions

  1. Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.

  2. Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.

  3. Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.

  4. Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.

  5. Add the seasonings and hot sauce. Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so. Whisk continuously until smooth and thickened.

  6. Remove from heat. Add boiled pasta and stir to combine.

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