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MAC 'N CHEESE

3/31/2016

7 Comments

 
Guys. This is my no-fail, go-to, melty mac & cheese. I make it for every holiday, so I guess it's become my "signature dish." I bake it in the oven just long enough that the top layer gets a little crispy and seals in all the oozing, gooey cheese underneath. Y'all all know you love mac & cheese, so I'm not gonna even try to sell this one to you. Just keep reading if you want to learn how to make perfect mac & cheese EVERY time.
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First, you gotta make a roux. This is what will make your mac & cheese niiice and rich and creamy. In a large sauce pan, melt your butter until it starts bubbling, then add in your flour and whisk vigorously to remove all clumps.
No Fail Mac & Cheese
Once your flour is totally incorporated and has gotten nice and brown (a process that takes no more than a minute), you'll start whisking in your milk and cream. I like to add just a few tbsp at first, which makes it easier to blend. Whisk til smooth, then add the remaining milk and cream slowly, while whisking quickly and continuously.
No Fail Mac & Cheese
No Fail Mac & Cheese
Thennnn, you're gonna add the cheese. I like to use several different kinds.
No Fail Mac & Cheese
No Fail Mac & Cheese
Once your cheese has melted and your sauce has thickened, you'll pour it over your pasta (which will already be waiting for you in a greased dish), and then pop it in the oven!
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While it cooks, your kitchen (or entire 1 bedroom apartment) will be filled with the intoxicating smell of warm, bubbly cheese. It is torture. Praying for you.

But when it's done, you'll have this. A beautiful, crisp top layer covering miles and miles of melty cheese and pasta. Ugh. I just love it so much.
No Fail Mac & Cheese

Ingredients (makes approx 4 servings. I usually triple this to serve 8-10 for holidays..shown above):
• 1.5 cups elbow macaroni
• 3 tbsp butter
• 3 tbsp all purpose flour
• 2 cups milk and half & half combined
• 1/2 tsp salt (or more, to taste)
• 1/2 tsp ground black pepper (or more, to taste)
• ***secret ingredient*** 1/2 tsp mustard powder (trust me! it adds this bite that you just can't get with anything else)
• 2 cups shredded cheese (I use cheddar, colby jack, and 6 blend Italian)

Directions:
• Preheat oven to 350 degrees, and bring a large pot of salted water to a boil. Cook pasta for 10 minutes (just under al dente). Once cooked, drain and transfer to a greased dish (about 8" x 10")
• Over low/medium heat, melt butter
• Add flour by the tbsp and whisk until totally incorporated. Let cook until browned and bubbly (no more than a minute)
• Gradually pour in milk/cream and whisk continuously to avoid clumps
• Add in your cheese, salt, pepper, and mustard powder, and stir to combine. Allow cheese to melt and sauce to thicken, stirring occasionally
• Once thickened, *carefully* taste the sauce to make sure it's seasoned well, add more salt and pepper if necessary, and then pour sauce over pasta, and bake for about 25-30 minutes, until bubbling and golden brown

That's all, folks!

Note: you'll bake your mac & cheese for more or less time, depending on how deep your dish is. About 25-30 for a 2 inch dish.
Note: feel free to manipulate the bake times depending on how funny you like your mac & cheese. I personally like mine a little firmer.


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7 Comments
True fan
3/31/2016 04:13:23 pm

This is sensational but everyone knows your spicy Asian shrimp is your signature dish. Don't play.

Reply
Linda
4/2/2016 04:37:22 pm

Your future mother-in-law is a friend; she suggested I start following your blog. I'm looking forward to making this for dinner tomorrow. She says it's the bomb.

Reply
Shantal
4/2/2016 04:42:37 pm

Aunt Linda I love you!

Reply
Sharon
4/4/2016 08:38:51 pm

Shanty-girl you ain't playin!! Auntie Sharon sees ya!!! Mamma Melville told me to check out your blog and I'm so glad she did😋 I'll be following you!!! Yum Yum

Reply
Shantal link
4/6/2016 07:27:19 am

Thanks Aunt Sharon! xoxo

Reply
Ant
4/10/2016 04:36:24 pm

Ster comes down here in a couple of weeks. It would be only right to make some for him to being here.

Reply
Shantal link
4/11/2016 08:17:59 am

LOL I got you Ant!!!

Reply



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