Macaroni & Cheese

Base

1. Pot one, the sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour (roux'ed)
  • 2.5 cups of "milk" (bechamel'ed)
  • 1⁄2 teaspoon mustard powder (optional)
  • 175g cheese

2. Pot two, the Noodles:

  • 350g macaroni noodles

3. Combine and bake

Bake for 10 mins at 350, then broil until browned. The sauce will probably look a little thin and you'll think "what is this a noodle soup?" but it will thicken in the oven and be nice and creamy when it comes out.


Notes

  • Mix up the cheese types. Pick ones you like, it doesn't matter much. Just don't use all mozzarella unless you want to visit bland town. You can even use a slice or two of processed cheese if you have it. For best cheese mixes, try to vary the moisture % and stringiness.

  • The mustard powder doesn't add a taste it just helps emulsify. I'm still on the fence if it's worth it or not. It helps but it's definitely not an absolute must.

Extras

  • Add some no-salt vegetable bouillon to the sauce for a vege taste

  • Add 3/4 pumpkin puree and a pinch of cinnamon and half a pinch of nutmeg/cloves to the sauce for pumpkin mac and cheese

  • Top with breadcrumbs before baking. Mix the crumbs with oil / melted butter to get a better crispiness. Also can mix them with herbs. I've also topped with leftover ground-up pretzels from a bag of party mix 'cause I don't like the pretzels in party mix.

Last updated 2020-10-17