Mac n’ Cheese is an all time fav’ for many, especially kids. I found this recipe really easy to follow and time saving, not to mention, REALLY TASTY .
INGREDIENTS:
1 packet of elbow macaroni/the normal straight cut macaroni
½ cup (113g) unsalted butter
¼ cup + 2 tablespoons (53g) all-purpose flour
5 cups (1.2 liters) whole milk
700g sharp cheddar cheese, shredded
250g Gouda cheese, sliced and chopped
Salt and pepper, to taste
DIRECTIONS:
Cook the pasta according to the instructions on the packet, then drain; set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden brown colour and beginning to emit a nutty smell.
Reduce the heat to medium-low and slowly whisk in the milk until smooth. Simmer until slightly thickened, about 5 minutes, whisking occasionally.
Add the cheese, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Season to taste with salt and pepper.
Add the drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For those who like more of a meaty taste, add some chopped fried bacon and mushrooms then mix in.
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