When I told my mom I would be cooking her macaroni and cheese she said, “Oooh from scratch?!” Glad to know that I can make her excited about small things like good ol’ home made mac and cheese! This recipe is really so simple and makes fantastic leftovers. Perfect for leaving with my mom after I head back home to Fort Worth.
Little tip I recommend: buy blocks of cheese and freshly grate it yourself; it’s so much better than buying the grated cheese in a bag — trust me!
- 3 tbsp. butter
- 2 tbsp. flour
- 1 tbsp. mustard powder
- 1 tsp. cayenne powder
- 2 cups whole milk
- 1/4 cup heavy cream
- 200 grams elbow macaroni
- 1 1/2 cups aged cheddar, grated (I like white & orange)
- 1/2 cup Parmesan cheese, grated
- salt & fresh cracked black pepper
- olive oil
- 3 tbsp. butter
- 1 cup fine bread crumbs
Preheat oven to 425 degrees F.
Cook your pasta according to directions, but undercook by a minute or two. Once baked, the pasta will be cooked perfectly.
In a medium saucepan, melt the butter and add in the flour, mustard powder and cayenne. Whisk continously for 3-5 minutes and until mixture is smooth. Add in the milk and cream and bring to slow simmer. Season with a good pinch of salt and pepper.
In a mixing bowl, add and mix the cheese varieties together. Add half to the hot milk mixture and combine well.
Drain pasta and add in with cheese/milk mixture, combining until pasta is well coated.
Butter all sides of casserole dish or individual ramekins and add in the pasta mixture. Top with remaining cheese.
Using a saute pan, melt the butter and fold in the bread crumbs until mixed well. Sprinkle on top of the cheese and put on a baking tray and into the oven.
Bake for 12-15 minutes or until browned and bubbling. Remove and let rest five minutes before serving.