Y’know..I originally thought this would be listed as a Thanksgiving recipe but I gotta tell ya…
I really do believe that everyone should have a killer mac & cheese recipe up their sleeve!
I don’t mean adding things to your everyday mac in a box…I mean real deal homemade. Three or four kinds of cheese…a pot so full of cheese sauce it is hard to pick up…and mac with a kick! People have all sorts of secret things they use to step their mac & cheese game up…well, today… I am going to share my secret weapon to killer mac.
What you need:
1 lb of macaroni
1/2 stick of unsalted butter
2 cups of whole milk
1/2 cup of half & half
1 stick of cream cheese
1 tbsp of dijon mustard
1 tsp of Worcheshire
4 cups of White Cheddar
1 cup of Parmesan
1 cup of Romano
Pinch of black pepper
2 tbsp of all purpose flour
Boil water, add macaroni, cook till al dente.
In separate sauce pan, melt the butter, milk and half & half
Add all of the cheeses, worcheshire, dijon and a pinch of black pepper…mix well.
Whisk in 2 tbsp of all purpose flour.
Combine macaroni with cheese sauce.
You can eat it just like that…or your can bake it a bit! Scatter some extra grated cheese (I used a yellow cheddar for a color difference) across the top and bake for 10 minutes at 350 degrees.
Don’t just pour the macaroni back in to the sauce pan. In a separate bowl, add the cheese sauce to the macaroni instead. Then you can gauge how much of it you actually want to use!
Just trust me on the worcheshire!
Grate the cheese yourself! I don’t know why, but it makes a difference. I know it is annoying. You can thank me later.