This Mac n’ Cheese Recipe will not only keep your guests going back for seconds; but will also earn you a solid reputation of being the one to bring the cheesy dish to all the family gatherings.
The Secret to the Creaminess
I grew up in the south, and a lot of the time, they make a mac n’ cheese with crackers on top and no roux-even though I enjoy this kind too, the ultimate secret to having a creamy, gooey, and crispy mac is: the roux.
Making a roux is both simple and complex, the key is to never stop stirring and keep the heat on low! I remember the first time I made one, I burned it and was exceptionally disappointed in my gumbo and could feel my late cajun grandfather rolling over in his grave seeing what I created haha!
Essentially, a roux is a mix of flour, butter, and milk until you create the depth that you want. In this case, it is the base for the creamy, thick sauce we are going to create.
To make it, melt 3 TBSP of butter, mix in half of the seasoning mixture (down below), and 3 TBSP of flour. Keep whisking until its a smooth, but slightly clumpy consistency and then add your milk while continuously stirring– you got this, and if you don’t, have extra ingredients ready just in case!
“Thou shalt not use pre-shredded cheese in this house!”
-The Mac n’ cheese Commandments
Just don’t do it, ever. Especially when you are melting down cheese or making cheese sauces. Pre-shredded bagged cheese is covered in powdered cellulose or potato starch, which is great to keep the cheese from clumping in the bag; but is no fun for when it comes to melting down.
So, invest in a cheese grater, or hit up your local Olive Garden and become a thief, I don’t judge.
What’s Needed
- 1lb pasta (I use the cellentani)
- 1lb Colby jack
- 1lb mozzarella
- 8oz cheddar cheese
- 1 can condensed milk ( 12oz)
- 2 cups heavy cream
- 1 tbsp Dijon
- 3 tbsp flour
- 3 tbsp butter
- Salt
- Pepper
- Chili powder
- Garlic powder
- Chicken bouillon
- A large pot
- A Large baking dish
- A bowl for the cheese
- Cheese Grater & a lot of enthusiam
The Recipe
To start, you can use traditional macaroni pasta, I prefer the cellentani (or Cavatappi) because the Sauce gets all up in the groves and makes for a perfect bite.
Alright let’s get into it!
- Shred all of your cheese and set aside, if it makes it easier for you, split the mixture in half in two bowls, you will use half for the sauce, half for the baking.
- Boil pasta noodles in chicken bouillon, don’t even think twice about it, everyone should have this in their house–if you don’t get right with it.
- Once noodles are done set aside and start on your roux.
- Melt 3 tbsp of butter and mix in half of your seasoning mixture of salt, pepper, chili powder & garlic powder—once smooth add flour and make a roux.
- From there, add your can of evaporated milk, mix together til no clumps, let it thicken a bit before adding the 2 cups of heavy cream. Add remaining seasoning, 1 tbsp of Dijon mustard (It’s important) and keep stirring, letting it thicken.
- Once it’s to a good thickness, gradually add in HALF the cheese.
- Once sauce is made, add in noodles and stir.
- Layer half the noodles in a pan, put 1/4 of the remaining cheese and then layer noodles again.
- Top with remaining cheese & bake.
- I bake at 350 for about 10-15 minutes until the cheese is melted and then broil for about 5 minutes.
Broiling is what really completes it for me, that crispy top…. oh, man, that is the dream.
If you give this recipe a try, let me know!