Nothing seems more appetizing than the classic comfort meal of mac and cheese no matter what time of year. This recipe reminds me of the homemade mac and cheese that I ate as a kid, but has since been replaced by the boxed and microwavable alternatives. This recipe is simple to follow, and will unfortunately (or fortunately) turn you into a mac and cheese snob, unable to eat any kind coming from an artificial powder packet.
Prep Time: 11 minutes
Cook Time: 18 minutes
Total Time: 29 minutes
½ pound dried elbow pasta
1½ cups grated, extra sharp Cheddar cheese
½ cup grated Pecorino Romano cheese
3 cups whole milk
½ cup unsalted butter
½ cup all-purpose flour
2 teaspoons kosher salt OR 1 teaspoon table salt
1. In boiling water, cook the pasta until a little less than al dente.
2. Drain and then rinse the pasta in cold water. Then drain it again.
The cheese sauce
1. Heat up the milk in a pot over medium heat until it just starts to bubbly, about 3 or 4 minutes. Remove From heat.
2. Heat the butter in a separate pot over medium heat. Once melted, add the flour and whisk continuously for about 3 minutes, or until the mixture turns a light brown. Remove from heat.
3. Slowly pour the warm milk into the butter and flour mixture, whisking the entire time.
4. After the milk has been added, bring the pot over medium-high heat and continue to whisk for 2-3 minutes. Add the salt.
5. Add in both the cheeses, and stir for about 3 minutes, or until it is just barely melted.
6. Measure out two cups of sauce, and store the last cup in the fridge to heat up for later.
7. Slowly add the pasta.