by Katrina Hall
Member since:
January 19, 2006

How to Make the Best Mac n' Cheese

April 03, 2008 07:39 PM UTC (Updated: April 03, 2008 08:29 PM UTC)
views: 0 | comments: 47

I was shopping this evening and came across this cutest little macaroni......

 How could I resist it !  ( and no, Barillia isn't paying me - I usually buy Prince, because I'm from New England - remember, "Wednesday is Prince Spagetti Day?"), but as soon as I saw this I had to buy it !

Macaroni and cheese, here I come!

 So you take a nice pot, and fill it with water.

 bring it to a boil, and add 2 cups pasta.  Throw in a pinch of salt.

While it's boiling, grate some cheese you like ( My granddaughter and I like Cabot cheese, from Vermont, extra-sharp). I grate an 8 oz bar.

When the macaroni is tender, drain it.  Return empty pot to stove.  Heat should be on medium.

Melt 2 tablespoons unsalted butter and one tablespoon olive oil in the pot.

Add 3 tablespoons flour and whisk quickly.  Add one and a half cups milk.  Continue whisking.

The flour will thicken the mixture.

Add the grated cheese.

 

Switch to a spoon and turn heat off.  Stir until cheese is melted and blended.  Add pasta to sauce.

From start to finish, it takes maybe fifteen to twenty minutes.

Lovely - creamy, cheesy, yummy!

Comments: 47

Katherine M. Apr 3, 2008, 7:44pm UTC
That looks absolutely yummy! thanks for a great recipe!
☃ Shannon K. Wendt Apr 3, 2008, 7:50pm UTC
I love mac and cheese! I like adding several different kinds of cheese.
Katrina Hall Apr 3, 2008, 7:56pm UTC
Simple stuff, Katherine, but it works for me! Thanks for stopping in!
Katrina Hall Apr 3, 2008, 7:58pm UTC
Shannon, my mother always did the same thing! I stick to the extra-sharp cheddar, because I have no leftover cheeses ( cheese fiend here) - but it's a great way to use up your leftovers and have a different tasting sauce every time. Ummmm, cheese! Thanks!
Elsie Duggan Apr 3, 2008, 8:00pm UTC
I always make the sauce while the pasta is cooking, add the two together, mixing in the sauce with the cheese, and then put in baking dish with bread crumbs on top, dot with butter or margine, give it 45 minutes in 375 oven, and out comes a baked macaroni and cheese, have been making for years, make a rue of course first like you did, and add cheese, I have never stopped without baking it, but I bet it would be good like that too. sounds good to me and I always use the Vermont extra sharp cheese too but usually stick with elbows, will have to try it with the small straight ones you show. Thanks.
Madame Donna C. Apr 3, 2008, 8:04pm UTC
Such a lovely comforting meal! Always works, doesn't it Katrina?
Apryl Just Apryl Apr 3, 2008, 8:14pm UTC
Looks great! I think I'll make this over the weekend. It will make my hubby smile
Penny G. Apr 3, 2008, 8:14pm UTC
Flour...hmmm, maybe that's what's been missing from my Mac N Cheese. My sauce is always clumpy. I love it with sharp cheddar as well, and the penne makes its seem more "grown up".
Quirky Jessi Apr 3, 2008, 8:18pm UTC
Oooo...that looks delicious! I love how you used so many pictures and step-by-step instructions like that. <3
Katrina Hall Apr 3, 2008, 8:19pm UTC
Elsie, I've seen pictures of the mac n cheese with bread crumbs, but never tried it. I guess I'm a traditionalist! Since I have only one favorite pot, I just use the same pot, but it would work, time-wise, to use two. I've never seen these cute little mini-pastas, but Barilla hit it right that it would appeal to me - and my granddaughter! Thanks for coming by!
Katrina Hall Apr 3, 2008, 8:20pm UTC
Deed it do, Mme. D! Thanks, sweets!
Katrina Hall Apr 3, 2008, 8:21pm UTC
Hi Apryl - long time, no see! I am SO delighted you liked this simple recipe! Thanks!
Katrina Hall Apr 3, 2008, 8:23pm UTC
Penny! Penne! ( um, that's a little joke.) ( I know a dog named Penne, pronounced Penny) Don't know about clumpy, but I always do the roux and then the rest.....hope it helps! Thanks!
Faith H. Apr 3, 2008, 8:23pm UTC
Looking good, Katrina, love that mac 'n cheese. My kids lived off of Kraft and wouldn't touch the homemade, but heck, they are gone and grown now!
Katrina Hall Apr 3, 2008, 8:24pm UTC
Thanks, Quirky Jessi! I didn't know any other way to show what I was doing to novice cooks! Delighted you approve........
Katrina Hall Apr 3, 2008, 8:25pm UTC
OMG, Faith, really? My kids wouldn't touch the Kraft, but were sort of ok with the Annie's. Oh. That was before Casey, my son, decided he hated cheese. Ah...now you can make your own private batch! Thanks!
Gree J. Apr 3, 2008, 9:30pm UTC
Yum! Everyone's favorite comfort food. I like to add a little goat cheese or cream cheese to the suace...and some squash, which you can't taste but adds extra vitamins.
kitchenMage (blog.kitchenMage.com) Apr 3, 2008, 9:33pm UTC
What?! You don't make the stuff out of the blue box? I am shocked!

Oh wait, this is you. I thought it was someone else. grin
Dalal A. Apr 3, 2008, 11:11pm UTC
Wow Katrina! This is gourmet Mac au fromage!
Dorine H. Apr 4, 2008, 1:32am UTC
I take the next steps: Put the mixture into a buttered casserole and layer the top with additional grated cheddar. Bake in moderate overn until the cheese on top is starting to brown.
Cristina S. Apr 4, 2008, 2:32am UTC
Katrina, this sounds delicious - especially with that good sharp cheddar!
I love penne and have them often - usually whole meal, made in Italy... they are good with any sauce you might care to try...
I will save this one for my next trip to the US - not the right kind of cheese here...
Jane C. Apr 4, 2008, 8:46am UTC
I will definitely try this!!
Katrina Hall Apr 4, 2008, 1:32pm UTC
Hi honey - I have to say, when it comes to macaroni and cheese, I don't change the recipe - I love the creamy/sharp taste, and I don't like it baked - but that's what makes the world go round, isn't it? Differences are the spice of living....
Katrina Hall Apr 4, 2008, 1:33pm UTC
You're a hoot, KM! I'm a pretty ordinary person, actually - I even eat McDonald's cheeseburgers twice a year............
Katrina Hall Apr 4, 2008, 1:34pm UTC
Dalal - I don't know, to ME this is ordinary - a little pasta, a little cheese, and voila! Hey - thanks for reading! haven't heard or seen you lately!
Katrina Hall Apr 4, 2008, 1:36pm UTC
thanks for your recipe, Dorine - I have to say I like it creamy and straight out of the pot, rather than baked, but I bet lots of folks like it either way.
Katrina Hall Apr 4, 2008, 1:38pm UTC
REALLY, Cristina? I'm amazed Germany doesn't have cheddar or something similar! What I learn on Gather! Too bad - but I bet you have tons of fabulous foods to choose from...........thanks!
Katrina Hall Apr 4, 2008, 1:38pm UTC
Thanks for coming by, KATIE and Jane! Delighted you enjoyed this recipe!
que.e.duck . Apr 4, 2008, 8:05pm UTC
Now you KNOW
I want some!
Good article.
Katrina Hall Apr 5, 2008, 7:13am UTC
Thanks, Susan! Nothing hits the spot some days than good old mac n'cheese, it's true!
Linda K. Apr 6, 2008, 11:39am UTC
This reminds me of my mom. She always made mac and cheese with a big pot of pinto beans with chilies and cornbread. This is a wonderful, comforting photo.
Katrina Hall Apr 6, 2008, 1:04pm UTC
Yup, Linda - it's definitely a Mom recipe! The younger set might be a little less traditional ( see my daughter ( Gree J) 's recipe above in comments - but me, I want that big, creamy, cheesy bowl of mac n'cheese. Chili and cornbread ranks right up there with mac n' cheese! Thanks for coming by, Linda!
j - Frugal Mom - r. Apr 8, 2008, 6:56pm UTC
Oh My, this one I have to do. My sons are very Danish in the sense of food, although my youngest is quite the cheese lover. They tried a sample of mac n cheese (Kraft), but they weren't thrilled, and I weren't completely comfortable serving it to them either. This one I will have to do though. Mac n cheese from scratch, I love it!
j - Frugal Mom - r. Apr 8, 2008, 6:56pm UTC
Your photos are great by the way. It really helps me memorize everything.
Katrina Hall Apr 8, 2008, 7:19pm UTC
delighted, j r! My kids wouldn't touch Kraft! ( not that I'd buy it)......Kinda heavy on the carbs and fat, but I'd just feed my kids salads and soups and lowfat for a few days......thanks!
jessie voigts Apr 9, 2008, 10:57am UTC
yumola. we love mac&chz...sometimes i use olive oil in my bechamel.
Katrina Hall Apr 9, 2008, 6:08pm UTC
Does it work, jessie? I have never tried that....hummmmmm
j - Frugal Mom - r. Apr 12, 2008, 12:38pm UTC
I'm trying your recipe right now Katrina. Thanks again!
Katrina Hall Apr 12, 2008, 12:58pm UTC
Oh, let me know how the recipe went for you, j r! Thanks for trying it out!
Barilla Mini Penne - great stuff - we do this too, though also baked afterwards, and the mini penne is good also for stir fries with lots of veggies and a little olive oil.
Katrina Hall Apr 16, 2008, 7:21am UTC
What a good idea, Marilyn! This arrived in our supermarket just in time - it's almost warm enough for wonderful pasta and veggie salads with torn basil...........yummy! Thanks for reading!
Sarah G. Apr 16, 2008, 5:33pm UTC
Awesome!
Peter Joseph Swanson Apr 16, 2008, 5:38pm UTC
Oooooooooohhhhhhhhhh

YUM
Kim A. Apr 16, 2008, 5:41pm UTC
Looks delicious,yum yum.
Katrina Hall Apr 16, 2008, 6:00pm UTC
Thanks, Sarah, Peter and Kim! Looks like I hit the "comfort food zone" for you! Ummmmm, love it, love it!
Laurun M. Apr 17, 2008, 8:34am UTC
That looks delicious Katrina. I make mine very similar but I've never used olive oil in it. I'll have to try it. Thanks for the recipe.

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