Mac and Cheese:
Smoked Cheddar
Regular Cheddar
Gouda
Mozzarella (can be smoked if you can’t find smoked cheddar)
Elbows or similar pasta
Cayenne Pepper
Garlic Powder
Pepper
Salt
Parsley
Flour
Butter
Milk
Breadcrumb (of you decide to bake)
Some notes:
I actually like to use smoked mozzarella cheese a lot since its easier to get by me, but either cheese can technically be the smoked one.
The butter and flour are for the rue.
I don’t really measure things and the amount you’ll need is dependent on how many you cook for, so I’ll try and do ratios.
1. Put your water to boil for your pasta. Monitor that while you work on your sauce
2. Make your rue with equal parts butter and flour. I like it a bit darker than blonde. Once it is the desired color, you can add some milk. Everything should be cooked on low heat. Stir to incorporate everything.
3. When everything is warm, start adding your cheese. Do it in small amounts so the sauce doesn’t clump. My ratio for the cheeses tends to be: 60% cheddar, 20% smoked mozzarella and 20% gouda. If you do smoked cheddar, you can do 50% cheddar, 20% smoked cheddar, and however much gouda and mozzarella you want.
4. If the sauce gets a little thick, add some milk. If it gets thin, add some cheese. You can always do a milk/flour solution to make your sauce thicker, but remember it gets thicker as it sets.
5. As you cook your sauce, add your garlic powder, parsley, cayenne pepper, and pepper, and salt to taste.
6. Once you finish melting your cheese, you can either bake your mac and cheese or eat it out of the pot. Both are amazing. If you’re baking, it’s always good to make more cheese sauce then if you’re just eating it off the stove.
7. If you decide to bake: place your pasta and cheese sauce in a baking dish. You can toast bread crumbs with butter as a topper. Throw a little parsley, seasonings and your smoked cheese on top. Bake at 350 for about 35 minutes or until the top is melted and the crumbs are crunchy goodness.
Hope that's good! If you have any questions, please let me know!
Smoked Cheddar
Regular Cheddar
Gouda
Mozzarella (can be smoked if you can’t find smoked cheddar)
Elbows or similar pasta
Cayenne Pepper
Garlic Powder
Pepper
Salt
Parsley
Flour
Butter
Milk
Breadcrumb (of you decide to bake)
Some notes:
I actually like to use smoked mozzarella cheese a lot since its easier to get by me, but either cheese can technically be the smoked one.
The butter and flour are for the rue.
I don’t really measure things and the amount you’ll need is dependent on how many you cook for, so I’ll try and do ratios.
1. Put your water to boil for your pasta. Monitor that while you work on your sauce
2. Make your rue with equal parts butter and flour. I like it a bit darker than blonde. Once it is the desired color, you can add some milk. Everything should be cooked on low heat. Stir to incorporate everything.
3. When everything is warm, start adding your cheese. Do it in small amounts so the sauce doesn’t clump. My ratio for the cheeses tends to be: 60% cheddar, 20% smoked mozzarella and 20% gouda. If you do smoked cheddar, you can do 50% cheddar, 20% smoked cheddar, and however much gouda and mozzarella you want.
4. If the sauce gets a little thick, add some milk. If it gets thin, add some cheese. You can always do a milk/flour solution to make your sauce thicker, but remember it gets thicker as it sets.
5. As you cook your sauce, add your garlic powder, parsley, cayenne pepper, and pepper, and salt to taste.
6. Once you finish melting your cheese, you can either bake your mac and cheese or eat it out of the pot. Both are amazing. If you’re baking, it’s always good to make more cheese sauce then if you’re just eating it off the stove.
7. If you decide to bake: place your pasta and cheese sauce in a baking dish. You can toast bread crumbs with butter as a topper. Throw a little parsley, seasonings and your smoked cheese on top. Bake at 350 for about 35 minutes or until the top is melted and the crumbs are crunchy goodness.
Hope that's good! If you have any questions, please let me know!
