Hands-on Time: 15 minutes
Total Time: 20 minutes
8 oz pkg elbow macaroni
2 Tbsp buter
2 Tbsp all-purpose flour
2 c milk
8 oz block sharp Cheddar cheese, shredded
1 tsp salt
½ tsp pepper
½ tsp cayenne pepper
Prepare macaroni according to package directions. Keep warm. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir shredded cheese into thickened milk mixture until melted. Stir in cooked pasta, salt and peppers, serve immediately.
Ah, yet another macaroni and cheese recipe. And technically it’s just ‘Classic Macaroni & Cheese’ as there was no baking with the one-pot version. This comes from the Gooseberry Patch Homestyle Family Favorites cookbook. In fact, it is the recipepictured on the front cover. Which is the reason this book was gifted to me – it was known I was on the hunt for THE mac n cheese recipe and this picture screamed promise.
Well, I can say it is the best homemade macaroni and cheese I’ve made to date. Unfortunately, I wasn’t able to make it exactly like the the cover picture. I don’t have ramekins. But they did give a one-pot recipe to use in place of ramekins. So I served it up with a side of salad with homemade croutons.
So is this THE mac n cheese recipe? Is my search over? No. I’m still looking. The noodles came out all mushy, which I realize is mostly user error. But it was also very peppery. So continuing on the hunt I go. Maybe if I ever get some ramekins I’ll give this recipe a go the way it looks like it should be done.