I am always encouraging people to try making mac and cheese from scratch; it’s really easy, and employing the methods of making it (like making a roux) are really good and versatile skills to have as a home cook. For example, you will now know how to make alfredo (or any other cream sauce) as well as nacho cheese sauce, which I made a while back [click here for the recipe].
Anyhow, I figured I should post on how to make it once and for all!
Two things you should know going into this post:
1. I made this on Sunday night before we ripped out the kitchen, and most of my kitchen utensils and food items were already packed. I didn’t buy anything special for it; I only used what I had (that’s how great this recipe is!) I also didn’t want to turn on the oven, meaning I never baked this, and it was still delicious!
2. I have never made this the same way twice; I’ll try to point out when you can get creative in the recipe.
I’m going to start you with a printable basic recipe that is a good one, from my idol Martha Stewart:
Martha Stewart’s Macaroni and Cheese
1. melt butter
2. Your first chance to be creative: you can saute finely chopped onions in the butter, garlic, or mustard powder. I chose garlic. Make sure to cook it for a very short amount of time. In fact, I think Gordon Ramsey would scream at me for the brown-ness of the butter in this pan…but it’s the stove! Not me!
3. Add flour (you’re getting measurements from the recipe, no? I didn’t measure anything, but you should if this is your first time. Also, I’m sure no one cares, but I use whole wheat white flour in ALL of my cooking, in case you were interested.
3. Add your milk and/or cream. Sometimes I use heavy cream and milk, sometimes just heavy cream or half and half, and at home, just 1 or 2% milk. This is the part of the roux that freaks people out. The flour is clumpy and looks weird, but just whisk it!
Mmm this is making me hungry!
You can, of course, stir add-ins if you like them. Suggestions: chicken, bacon/ham, peas…