Happy National Macaroni Day!
For the Fourth of July this past weekend, we had quite the spread. To me, nothing completes a good spread like macaroni & cheese! I’m so excited to share my recipe with you all! This recipe came from my mama, and it’s one of my absolute favorite comfort foods (and I’m not even the biggest mac & cheese girl)!
2 cups pasta
4 T butter
3 T flour
A dash salt & pepper
1 1/2 c milk
2 (2 cup) packages shredded sharp cheddar cheese
Mustard to taste
Notes about ingredients:
- I honestly use whatever pasta I have on hand. In this case, I wanted to get rid of our rotini becuase it’s not my favorite and this way other people would eat it too!
- Regarding cheese, you can put your own spin on it – I’ve used one bag sharp cheddar and one bag chipotle cheddar to give it a kick. In the future I want to try some white cheese / cheddar cheese combos!
Put your two cups macaroni in a pan, cover with water, and bring to a boil!
Note: YES, I put my pasta in the pan, THEN bring the water up to boil. I don’t bring the water to a boil first. My thought is as the water is warming up, the pasta starts cooking and it takes less time!
In a separate saucepan, melt your butter.
After your butter is melted, mix in the flour, salt & pepper to make a roux.
Note: This usually goes better with a whisk, but a spoon works too!
Second note: I LOVE MAKING ROUXS. I do not know why.
Combine your chicken bouillon with the recommended mix of water. Dissolve thoroughly.
Note: You can use your preference of bouillon. Cubes, better than bouillon, powder – anything works!
Stir in your milk and bouillon mixture to your roux.
It’s time for the CHEESE. Mix in and stir until it gets all good and gooey!
Add your mustard to your mixture to taste. YES, mustard! This will MAKE the taste of the dish and it adds just the right flavor. Add a bit, taste a bit, and repeat this pattern until it’s as mustard-y as you like!
Drain your pasta!
Mix your cooked pasta with your cheese mixture and stir it all up!
Note: It’s okay if it’s REALLY cheesy. It will set up a bit as it bakes.
Sidenote: Top with crushed croutons if you’d like!
Bake at 350 degrees until it’s warmed through and the cheese is extra melted.
For the Fourth of July, we actually purs on the smoker and in the chaos of setting up, I forgot to get a picture of it on the smoker OR of the finished product! I will improve on my next foodie post!