Mac and Cheese
The most basic staple comfort food, but dang is it good. Everyone needs a good mac and cheese outline in their arsenal: this is mine. It’s meant to be adapted to what pasta and cheese you have on hand. But by following it, you’re sure to make a delicious side dish no matter what you have on hand.
Mac and cheese was once again something my mom made that I still do love, but had to adjust to fix what my family eats. While I’ll still cherish any time my mom makes me her mac and cheese with Velveeta, I enjoy at home this outline to fit the cheese I keep in our house.
First, you need a creamy cheese to make the sauce, well, creamy. An obvious choice is cream cheese here. But when I’m feeling fancy, I’ll use soft goat cheese. Add grilled chicken and spinach to a goat cheese based mac and cheese and man, it’s “chef’s kiss!”
Then you need your other cheeses. I had on hand a sharp cheddar blend, colby jack, and parmesan when I made this for the blog. Had I remembered to pick some up, I probably would have opted for a smoked cheddar, havarti, and maybe a gruyere. But it was still delicious with my more basic cheese.
This is a blue print recipe. Create it however you like it and with whatever you have on hand!
Mac and Cheese
Serves 6
Ingredients
1 pound short cut pasta (elbows, penne, rigatoni, whatever. I used chickpea shells)
4 tablespoons butter
4 tablespoons flour (I used gluten free)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon pepper
pinch of red pepper flakes (optional)
2 1/2 cups of milk plus more as needed
8 ounces of cream cheese
2 1/2 cups shredded cheese of choice
Cook pasta as directed on box. Remember to generously salt your water!
Meanwhile, make the cheese sauce. Melt the butter in a medium sauce pan over medium heat until melted. Then whisk in the flour and cook for a few minutes. Whisk in all the seasoning then immediately whisk the milk into the roux mixture until smooth. Add both the cream cheese and the shredded cheese to your milk mixture. cook stirring frequently until melted and well incorporated.
Mix the drained pasta with the cheese sauce. If the sauce is too thick, add extra milk until it reaches the consistency that you desire. Serve and enjoy!
