Mac and Cheese

Mac and CheesePin this!

Creamy and delicious southern Mac and Cheese that you won’t be able to put down.

  • 9x13 baking dish
  • 30 minutes
  • 30 minutes

Ingredients

  • 1 stick (8 tablespoons/100g) of butter
  • 1/2 cup (60g) AP flour
  • 1.5 teaspoons (6g) mustard powder
  • 1 teaspoon (4g) salt
  • 32oz (1L) Half and Half
  • 16oz Sharp Cheddar Cheese + More for topping
  • 8oz Guyere Cheese
  • 4oz Mozzarella Cheese
  • 2oz Parmigiano Reggiano
  • 1lb Cellentani Pasta

Directions

  1. Hand grate all cheese in a large bowl. DO NOT use pre-shredded cheeses as they contain potato starch or cellulose powder to prevent clumping and will turn out gritting.
  2. In a sauce pan set to low, add half and half.
  3. In a large pot of boiling salted water, cook pasta until al dente.
  4. Set pasta aside and place the pot back on the burner and melt the butter.
  5. Add flour to melted butter and whisk continually for a few minutes until the roux obtains color.
  6. Add Salt and mustard powder.
  7. Slowly stream the warm half and half mixture (in batches) in to the roux while whisking, making a béchamel.
  8. Once the béchamel is completely smooth, turn the heat to low and slowly add cheese handful at a time, making a mornay sauce. Do not add more cheese until completely melted.
  9. When the mornay sauce is throughly warmed and creamy smooth, add the pasta and stir to incorporate.
  10. The mac and cheese can be eaten straight from the pot if desired, but if baking pour into a 9x13 pan.
  11. Grate more sharp cheddar cheese ontop and then cover the dish with aluminum foil
  12. Bake at 350°F/180°C for 30-40 minutes until hot and bubbly, you may broil on high for 5-10 minutes to brown the top.

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