This week I wanted to make something that was warm and comforting since it’s getting a little chilly here in Wisconsin. I’ve always wanted to make homemade macaroni and cheese so I figured this was the perfect time. There’s a million recipes on Pinterest for mac and cheese but for some reason this one stuck out to me the most (probably because of the three different cheeses). This recipe is from the Food Network so I knew it had to be good.
The recipe was pretty easy to follow but of course I had a few set backs. With my limited college cooking supplies, I had to buy a cheese shredder to shred all the fancy cheese. I also had to borrow a bigger pot from a friend because this recipe was pretty big and could probably serve a whole family.
The end result was amazing. The mac and cheese was so ooey and gooey and so cheesy and I was very impressed it turned out as good as it did. Since the recipe yielded up to six servings, I had a few friends help me eat it all. They all said it was the best homemade macaroni and cheese they’ve ever had so I would definitely make it again.
Next time I would try and make it a little healthier though since the recipe may be little fattening, So I researched some alternatives you could substitue in. For the heavy cream, you could replace it with Greek-style yogurt, evaporated milk or sour cream. I would also use less butter.
- 1 tablespoon salt, plus more for pasta water
- 1 pound large elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon freshly ground black pepper
- 1 pound white Cheddar, shredded
- 4 ounces Romano, shredded
- 4 ounces Asiago, shredded
- 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
- 2 tablespoons chopped fresh parsley, for garnish
Preheat oven to 325 degrees F.
In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.