I’ve been doing some mac and cheese just about every week since the holiday break and tonight made a batch that may possibly be the best mac and cheese I’ve ever had. I hate to brag folks, (well, not really), but this recipe is my idea of what mac and cheese should be like in terms of taste, texture and color. At the very least it’s a base upon which I will build all future attempts at a more sophisticated mac and cheese. Here it goes:
2 cups elbow mac
15 oz medium cheddar cheese (diced)
8 oz whole milk
8 oz heavy cream
6 tbsp butter
5 tbsp flour
1 tsp salt
Cook the noodles, set aside. In a large pot (or the same pot you cooked the noodles):
Melt butter over low temperature. Add flour. Stir frequently until roux has been bubbling for a minute or two. Add milk, heavy cream, cheese and salt. Continue to stir until all cheese has melted. The sauce should be very thick–but if it’s too thick you can just add more milk.
Add noodles until desired cheese to mac ratio is reached.
This is way better than my previous recipe.