Easy Mac and Cheese for the Holidays

Mac and cheese recipes are every where and I have spent years looking for the ideal ratio of cheese to  noodle ratio. I have had the results either be too dense, and thick, or not enough cheese or overall flavor.

Now this basic recipe has the right mix of all, however I do offer some suggestions that will take it to the next level flavor wise and these are of course optional. 

*The real key is keep it simple. If you had too many steps too many ingredients you get overwhelmed, impatient and that is where errors live. This should not be rocket science and I am going to explain it in the simplest terms so you can enjoy the holidays and not get flustered. :)

Preheat oven to 350 degrees

You will need:

Colander

9 X 13 baking dish

Measuring cups

Primary ingredients

1 16 ounce box of elbow macaroni

(4 ) 8 ounce bags of any shredded cheese you love. This can be blends. In my recipe I used White Sharp Cheddar, Yellow Sharp Cheddar, PepperJack, and Mozarella.

2 sticks of butter

1/2 cup of flour

4 cups or so of Whole Milk

*Be sure to reserve some cheese for the top of the dish before baking :D

Optional add ins

One half diced large onion ( adds ton of flavor and you would add this in to your macaroni before you add your cheese sauce.

Chives to taste

Bacon Bits

Creole seasoning to taste

Instructions:

Cook a full 16 ounce box of elbow macaroni, for about 9 mins. Don't over do it, as it will cook further in the oven. We are looking for al dente here. Slightly undercooked. 

Use colander and strain, and put macaroni in baking dish. You can coat your 9 by 13 dish with a spray oil if you wish or coat with butter, or do none of the above..its up to you.

Add to your macaroni, Any of the "optional add ins suggested" I always put in onion.

Set aside.

In large preferably non stick sauce pan, melt one stick of butter and start adding in your flour. 

Note : We want to cook off the raw in the flour and you'll be there when you can smell that nutty smell cooked flour gives off. 

Cook on medium heat and once your flour is toasted start adding milk, I like to add in a little at a time, and stir constantly. 

Note : Make sure your flour has been toasted and smells nutty, adding milk too soon will give the dish a textured chalky flour taste that you do not want.

As it thickens add more milk as needed. 4 cups of milk is a suggestion, not a rule. You can add salt and pepper and seasonings here if you like. You're looking for a loose white gravy consistency, once this is achieved, add in cheeses and stir until all cheeses are melted. Adjust your heat as needed we are not wanting anything to burn or scald. This is about patience and stirring. 

As the mixture thickens, add in any milk left until it is to a pourable consistency. A lot of people like for it to be a thick doughy look but I dont do it this way. Let the mixture resemble a thick cheese sauce not a big mound of cheese dough. It should be pourable.

Pour into the baking dish with your macaroni and mix all of it thoroughly. Once this is done, smooth the top out and add a nice layer of cheese to the top. You can throw some Paprika on top if you're feeling all Gordon Ramsay.

Pop into your oven and cook until gold and bubbly. Which could be depending on your oven anywhere from 35 mins to 50 mins..do what I do, "eyeball it" if it looks good and the edges are starting to turn brown, its done!