Creamy and delicious southern Mac and Cheese that you won't be able to put down.
Servings
9x13 baking dish
Prep Time
30 minutes
Cook Time
30 minutes
Method
- 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.
- In a sauce pan set to low, add half and half.
- In a large pot of boiling salted water, cook pasta until al dente.
- Set pasta aside and place the pot back on the burner and melt the butter.
- Add flour to melted butter and whisk continually for a few minutes until the roux obtains color.
- Add Salt and mustard powder.
- Slowly stream the warm half and half mixture (in batches) in to the roux while whisking, making a béchamel.
- 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.
- When the mornay sauce is throughly warmed and creamy smooth, add the pasta and stir to incorporate.
- The mac and cheese can be eaten straight from the pot if desired, but if baking pour into a 9x13 pan.
- Grate more sharp cheddar cheese ontop and then cover the dish with aluminum foil
- 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.
