Homemade mac, cheese elevates the appeal
I’ve been asked for ‘my’ homemade mac and cheese recipe a few times.
Technically, I don’t make mac and cheese. I make rotini and cheese because rotini crushes macaroni as a superior pasta shape to deliver maximum gooey cheese goodness in every bite..
‘But Dan,’ I hear you asking, ‘I’ve got all these blue boxes in my pantry that are easy to make. Why would I make mac and cheese from scratch?’
Because of one simple fact: shredded cheese beats cheese powder every day of the week, and twice on Sunday.
Insights
A short ingredient list with dry mustard as the most exotic item means this dish could be made most nights without a trip to the store.
As much as I like rotini for this recipe, don’t let me stop you from experimenting with other pasta shapes or using traditional macaroni. Just know that 16 ounces of pasta when cooked will yield slightly different volumes, which will affect the sauciness.
The first time I made this dish was my first time making a roux. The dish was a hit from the first serving.
Here’s what to expect when making the sauce:
❚ Work over medium to mediumhigh heat.
❚ Lumps are your enemy.
❚ Stir the flour mixture and butter until it forms a paste, vanquishing lumps.
❚ Add a splash of milk, just enough to cover the bottom of the pot, and stir until it forms a smooth paste again.
❚ Add another splash of milk and stir. Repeat this sequence a few more times.
❚ Once you’ve added milk and have a smooth, thick liquid instead of a paste, slowly pour in the rest of the milk while stirring.
❚ Keep stirring as the mixture heats until it seems a bit thicker.
❚ Always stir while heating.
❚ If you’re not sure if it has ‘thickened slightly,’ keep heating and stirring.
I haven’t found a magical blend of cheeses that I like better than sharp cheddar. However, customizing the cheese blend to your family’s taste is one of the biggest advantages to making this dish. Downgrade to medium or mild cheddar for those with overactive taste buds or add pepper Jack to the mix for heat freaks.
Regardless of the mix, cheese melts best when grated off a block.
Let me know if you have a favorite blend of cheese for your homemade mac and cheese. Email photos to dphiggin@gannett.com or tag @higginseats on Instagram.
Serves: 12-16
4 tablespoons flour
2 teaspoons dry mustard
2 teaspoons salt
16 ounce package rotini pasta, cooked
4 tablespoons butter
5 cups milk
4-5 cups sharp cheddar cheese, shredded
Combine flour, mustard and salt in small bowl, set aside.
Follow package instructions to cook pasta to al dente and drain.
Heat oven to 375 F.
Melt butter in the same pot used to boil noodles. Stir in flour, mustard, and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly. (Saucemaking tips to follow.)
Set aside about 1 cup of cheese. Add remaining cheese to milk mixture and stir until melted.
Stir in rotini.
Pour into greased 9x13 baking dish.
Top with remaining cheese.
Bake 20-25 minutes.
Homemade rotini noodles and sharp cheddar cheese bake has become a Higgins Eats family favorite.
Allow to cool 5-10 minutes before serving.