Homemade Mac and Cheese
Recipe for homemade Mac and Cheese using a three-cheese sauce, is great to pair with a lot of meals and the sauce is a basic cheese sauce.
Equipment
- Large Pot
- Sink Colander
- Whisk
- Cutting board
Ingredients
- 10 oz Elbow Macaroni
- 4 Tbsp Butter
- 1/4 cup Flour
- 2 cups Starchy Pasta Water
- 1-2 cups Milk
- 1 cups Mozzarella shredded
- 1/2 cup Asiago shredded
- 1/2 cup Parmesan cheeses shredded
- 2 Garlic Cloves minced
- 1 Tbsp Dill
- Salt & Pepper to taste
Instructions
- In a 6-Quart pot on the stove, boil water and then cook the elbow macaroni according to the package directions.
- When the pasta is cooked, collect 1-2 cups of the starchy pasta water and then strain the rest in a sink colander.
- Shred cheese in a Cuisinart food processor.
- Make sure to use block cheese and not pre shredded as the pre shredded will not blend well into the sauce.
- Melt 4 Tbsp unsalted butter in the 6-Quart pot and then add 4 Tbsp flour and whisk the flour into the butter well, making sure to cook the flour for 2-3 minutes.
- Add 1 tsp chicken broth base per 1 cup of starchy pasta water, whisk to blend and then slowly add the water to the flour mixture and then whisk well to combine.
- Then add 1-2 cup milk to the sauce in the pot and whisk together well.
- Add the shredded cheese, one handful at a time, and whisk to blend until all of the cheese is blended well into the sauce.
- Add the drained pasta back to the 6-Quart pot and then use a large spoon to mix well.
- Finally, serve the Homemade Mac and Cheese and enjoy!
Notes
Make sure to use block cheese and not pre shredded as the pre shredded will not blend well into the sauce.