One significant downside of loving so much a mysteriously created product of food science is that it can be incredibly difficult to replicate at home. What the hell is that orange powder anyway? I theorize it must be fairy dust, for I have searched for years for a mac and cheese recipe that, if not identical, could at least be a satisfactory homemade replacement to the mac and cheese of my childhood.
Total Time
30min
5.0
8 Ratings
Author: 30 Pounds of Apples
Servings:
4
Ingredients
•
4
Tbsp
All-Purpose Flour
•
1
tsp
Salt
•
as needed
Dry Mustard
•
as needed
Paprika
•
as needed
Ground Black Pepper
•
4
Tbsp
Unsalted Butter
•
2
cups
Milk
or I used 1 percent
•
2
cups
Cheddar Cheese
•
1
lb
Elbow Macaroni
Cooking Instructions
1.
In a small bowl, combine All-Purpose Flour (4 Tbsp), Salt (1 tsp), Dry Mustard (as needed), Paprika (as needed), and Ground Black Pepper (as needed). Mix well with a fork and set aside.
2.
Measure out Milk (2 cups) and grate the Cheddar Cheese (2 cups). Set aside.
3.
Add Unsalted Butter (4 Tbsp) to a large skillet or frying pan and heat over medium-low. While the butter melts, begin heating a large pot of water to a boil for the pasta.
4.
Once butter has melted, add the flour mixture to the butter. Use a roux whisk or a large fork to mix, whisking constantly. The mixture will begin to smooth out. Once it has cooked for about 3 minutes, slowly add the milk.
5.
When the water begins to boil, add the Elbow Macaroni (1 lb) and cook to al dente.
6.
Once all of the milk has been added to the roux, increase the heat slightly to just below medium. Whisking constantly, the mixture will begin to thicken to a consistency closer to cream than to milk.
7.
When the pasta is cooked to al dente, drain into a colander but do not rinse. The starch from the cooking water will help the cheese sauce to stick to the noodles. Return noodles to the pot and cover until the cheese sauce is ready.
8.
Turn off the heat under the sauce mixture and add the cheese. Whisk for another minute or two until cheese has melted completely and the sauce is smooth.
9.
Pour over the drained noodles and mix well. Serve immediately.
Nutrition Per Serving
CALORIES
832
FAT
34.5 g
PROTEIN
32.9 g
CARBS
97.6 g
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