Food

Unforgettable Mac and Cheese

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1 pound of macaroni or cellentani pasta

3 teaspoons of salt

Pasta Sauce

4 tablespoons of butter

4 tablespoons of all purpose flour, or almond flour

1 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon of cayenne pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

3 tablespoons of chopped green onions

2 cups of milk

1 cup of Sharp Cheddar Cheese

1 cup of Vermont Cheddar

1/2 cup of Parmesan Cheese ( optional)

Topping

1 cup of panko bread crumbs

1/2 cup of Parmesan Cheese

5 tablespoons of butter, melted

1 teaspoon of oregano

1 teaspoon of basil

1 teaspoon of black pepper

 

  1. Boil the pasta in a large pot for 8 mins with 3 teaspoons of salt to prepare it to be baked. Boil for 10 mins or until al dente, if you plan to serve it without baking.
  2. Drain the pasta and put it aside.
  3. Melt the butter for the sauce in a sauce pan, over medium heat.
  4. Whisk in flour and salt.
  5. Continue to whisk over medium heat until the flour and butter form a roux, and it starts to bubble.
  6. Slowly whisk in the milk.
  7. Continue to cook and whisk, until the sauce thickens.
  8. Then add the cheese, black pepper, cayenne pepper, onion and garlic powders and green onions, and whisk until the cheese melts.
  9. When the cheese melts and sauce thickens, turn off the flame and add the pasta.
  10. Stir the pasta and sauce together.
  11. Serve without baking, or transfer to a baking dish to bake.
  12.  If you choose to bake, combine the ingredients for the topping in a bowl.
  13. Sprinkle evenly over the pasta that you poured into in a baking dish.
  14. Bake for 15 mins on 350 degrees, or until the top is golden brown, and the cheese begins to bubble.

 

Hey Everyone,

I could eat a huge bowl this mac and cheese. It’s cheesy and filled with lots of flavor. Each bite is warm, smooth, and scrumptious. The sauce is velvety and I’d eat with chips, veggie sticks, or add it to a sandwich. It’s very versatile. I think you’ll find many creative uses for this sauce outside of using it on pasta.

The topping adds a nice crunch and flavor to each bite. The next time I make this dish I’m going to add a 1/2 cup of cooked and chopped bacon, to the topping mixture. Bacon is always a great addition to any meal.

Please give this recipe a try, and let me know what you think. Also, if you find any other uses for the cheesy sauce, please share them with me. Talk to you soon.

 

Trav

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44 thoughts on “Unforgettable Mac and Cheese

    1. So, Cheddar Cheese tends to have color addictives which give it a yellow color, and it comes from New York. However, Vermont Cheddar is white in color and comes from Vermont. I could be wrong, but the main difference for me is the color and taste. Cheddar cheese tends to be yellow and not as sharp as Vermont Cheddar, which is white in color. I like the combination of the two. The color is more appealing to me, but any white cheese could work. I hope this helped you.

      Liked by 1 person

    1. Also, since you’re baking making sure u boil the pasta for less than the suggested cooking time. I usually boil it for 5 to 8 mins and then run it under cold water. This will prevent the pasta from being too soft.

      Like

  1. Also, since you’re baking making sure u boil the pasta for less than the suggested cooking time. I usually boil it for 5 to 8 mins and then run it under cold water. This will prevent the pasta from being too soft.

    Like

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