Ingredients
8 oz Block Extra sharp cheddar
8 oz Block Cheddar gruyere
1 stick butter
¼ cup all-purpose Flour
1 cup heavy cream
1 cup Milk
Cayenne pepper 1/4 tsp
Granulated garlic 1/4 tsp
Mustard powder 1/4 tsp
Salt to taste
Pepper to taste
1 box elbow macaroni
Directions
Step 1: Boil Macaroni
Bring a pot of water to a boil salt the water
. Cook elbow macaroni until al dente, about 8 minutes. Pre heat oven to 350
Step 2: Make a Roux
While the macaroni is cooking, go ahead and start on the roux. A roux is a thickening agent made of one part fat and one part flour that makes up the base of this creamy mac and cheese yum 😋
To make the roux, start by melting butter in a saucepan over medium heat. Add flour, salt, pepper, cayenne, granulated garlic, and mustard powder and stir until smooth. Slowly ! pour in milk and heavy cream and stir until the mixture is smooth and bubbling. Be careful to not let the milk burn , it happen to me it was a disaster 🤪
Step 3: Add Cheese and Macaroni
Finally, the most crucial step!!! Add cheese! Slowly stir in cheese until smooth and melted yum . I recommend you grate your own cheese because pre-shredded cheese won't incorporate into the mixture as well as block cheese does . It’s just not the same !
Once the macaroni is finished cooking, drain and stir into cheese sauce until coated. I make my Mac and cheese in a oven safe coated cast iron and bake in the same pan.
You can also bake in a 8x13 baking dish. You may also top this Mac and cheese with breadcrumbs or extra cheese for added yumminess! But not both it won’t taste right !
Bake
Bake at 350 degrees F (177 degrees C) for about 15 minutes or bubbling. Enjoy 😉
You can also use this recipe for cauliflower mac
I would use 3 whole cauliflowers that have been cut up .Just boil in salted water ,cook cauliflower for 5-10 min depending on how big you cut them ..
add cauliflower a little at a time to ensure you don't add to much , you don't want it dry .
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