In the same saucepan, melt your butter over medium heat and add your flour. To cook the macaroni, in a large pot boil just before al dente, strain, and set aside. For your cheese mixture, in a second bowl mix your shredded cheddar and gruyere. Mix all together until combined and mix in your melted unsalted butter. Finally, add back your cooked pasta and toss to coat each noodle with the sauce.įor your family-style macaroni and cheese, start by mixing your bread crumbs, za’atar, and fresh chopped thyme. Finish off by whisking in a little bit of creme fraiche. Introduce your cheese to the saucepan and whisk until velvety smooth. Now, slowly add your whole milk and keep whisking on medium heat until it thickens. Once melted, add an equal part flour and mix for about 45 seconds. Drain the pasta and set it to the side.Īdd your butter to a medium saucepan on medium heat. Add your pasta of choice and cook just until al dente. You can change up the seasonings as you like! I've just included what I use in mine.For the first Mac and Cheese, season your boiling water generously with salt. You probably won't use the whole pound of pasta, but it's good to cook the whole thing so you get the right sauce/pasta ratio. Sharp cheese is better! The flavor will be slightly diluted in the roux/milk mix. The more processed the cheese is, the greasier it will get. Use a high quality cheese - cheese that comes shredded and covered in cornstarch is bad. :) The additional butter also made it greasy. 4 tablespoons of each still make enough roux to thicken additional milk/cream. This recipe is easily doubled, but I've found that when I double it I don't increase the flour/butter. You can even do one cup of milk and one of cream if you're feeling crazy!

I prefer to use whole milk - I've used lower fat milks in the past and it just tastes a little flat. 2 cups whole milk (room temp is best! - set it out a little before you begin)ġ pound cheese of choice - go for sharp and/or stinky.

How to make mac n cheese homemade