Macaroni and cheese is made at least once a week in our home – as it is one thing Andrew will definitely eat and Jim loves it as well. After posting these photos in our Share Your Dish event in the group, several folks insisted that I share the recipe. People-pleaser that I am — here you go. Some notes….use your common sense with measurements – the measurements here are what I used today and it worked beautifully — it was just as creamy as the photos show — sometimes for whatever crazy reasons – you may need to add a little more milk or cream or cheese.
- 1 pound of shaped pasta of your choice, cooked 3 minutes short of package instructions, drained and rinsed - set aside
- 1 pound of shredded Kerrygold Reserved Cheddar (or a combination of your choice - sometimes I use horseradish cheddar, buffalo cheddar, pepper jack, etc.)
- 4 tablespoons of butter
- 1/4 cup of flour
- 1 quart of warmed whole milk
- Freshly grated nutmeg
In a heavy bottomed sauce pan melt butter and added flour to make a roux.
Cook it for at least five minutes.
Warm one quart of whole milk in the microwave for three minutes.
Add 1/2 teaspoon of salt, freshly ground pepper and freshly grated nutmeg to taste
Slowly add warmed whole milk to roux while whisking --- cook until thickened about 10 minutes.
At this point I add ground mustard or Dracula's Nightmare (garlic) seasoning or whatever extras I wish.
When sauce is thickened -- add almost all the shredded cheese and combine until cheese has melted.
Add the cheese sauce to the cooked macaroni and transfer to a baking vessel (9 x 13 is what held this mixture). The sauce should look a little excessive - if for some reason your sauce isn't loose enough or seems like it will be dry -- slowly add a little more warmed whole milk or cream.)
Sprinkle with remaining cheese or make a panko bread topping with butter and top.
Bake uncovered for 30 minutes at 350 (because this is a saucy, creamy recipe -- if it looks like the cheese sauce doesn't cover the pasta wholly - cover with foil and bake for 25 minutes - remove foil and bake for last five remaining minutes).
I’m making a pumpkin cake (real pumpkin) with brown butter icing!