Tag: mac n cheese

Home-cooked Mac N’ Cheese

Yes, this is the 3rd home-made macaroni and cheese recipe I have on this website, but I refuse to delete one because they are all delicious. Each one is different in its own way. This one adds a kick of spice to it with the addition of peppers.

Picture of my daughter with San Francisco in the background.

Ingredients:

3 TBS butter

3 TBS flour

3 cups milk (warmed)

5 ounces cheddar cheese (shredded)

5 ounces gouda cheese (shredded)

5 ounces American cheese (diced) – get this item from the deli, not the packaged stuff that tastes like plastic.

1/2 tsp white pepper

1/2 tsp onion powder

1/2 tsp paprika

1 bell pepper (red, yellow or orange)

1 diced jalapeño pepper with seeds

Diced ham is desired

1 lb pasta of your choice (you want a short noodle like macaroni or fusilli)

Directions:

Get some water boiling and start cooking the pasta while you make the cheese sauce.

Combine butter and flour until it is a paste, add spices.

Add warmed milk and stir with a whisk until smooth and creamy.

Add cheeses one at a time, allowing each to melt before adding the next.

Add diced peppers.

Drain cooked pasta, combine the cheese and pasta together, add diced ham is you are using.

Serve and enjoy!

Homemade Mac n’ Cheese

My daughter and I came home tired and hungry from a day of traveling home from Canada a few weeks back and we opened the fridge and found this delicious baked mac n’ cheese inside; comfort food was just what we needed. My oldest child found this recipe on the website http://www.momontimeout.com and made a couple alterations.

Ingredients:

  • 1 16 oz elbow macaroni, cooked
  • 1 TBS extra virgin olive oil
  • 6 TBS unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded (they used cheddar in place of Gruyere)
  • Salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 TBS butter, melted
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp smoked paprika

Directions:

Preheat oven to 350 degrees. Lightly grease a large 3-4 quart baking dish. Combine shredded cheese in a large bowl and set aside.

Cook the pasta 1 minute to al dente. Drain and place in a large bowl. Drizzle pasta with olive oil. Set aside to cool.

Melt butter in a deep saucepan, dutch oven or stock pot. Whisk in flour and continue  whisking for 1 minute until bubbly and golden. Gradually whisk in milk and heavy cream until smooth. Whisk until bubbles form on the surface and then an additional 2 minutes. Add salt and pepper. Add 2 cups of shredded cheese and whisk until smooth and thick. Add 2 more cups of shredded cheese and whisk until smooth and thick.

Stir in cooled pasta and fully coat with cheese sauce. Pour half of the pasta into baking dish, top with remaining 2 cups of shredded cheese and then add the remaining pasta on top.

In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle this mixture over the top and bake until bubbly and golden brown, about 30-35 minutes.