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nothing beats homemade mac and cheese
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creamy cheesy and way better than the
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boxed stuff I grew up eating it straight
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from the pot and honestly I still do
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here's a tip use a mix of cheeses for
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the best flavor and always save some
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pasta water to adjust the sauce
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consistency start by boiling elbow
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macaroni until just Al Dente add a pinch
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of salt to the water for extra flavor
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stir occasionally to prevent sticking
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meanwhile in a pan melt butter for extra
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flavor use unsalted butter whisk in a
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little flour to make a rue make sure to
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cook the flour for a minute to remove
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the raw taste slowly add warm milk which
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helps prevent lumps stir until smooth
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and thick a whisk works best for a
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creamy texture now the best part the
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cheese I go for a mix of cheddar for
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flavor and mozzarella for extra
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creaminess tip grate your own cheese for
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a smoother melt and avoid pre-shredded
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cheese which can be coated with
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anti-caking agents stir it in until
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melted then season with salt pepper and
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a pinch of paprika for a little kick for
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extra creaminess add a splash of milk
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mix in the pasta and that's it want to
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take it up a notch pour it into a dish
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sprinkle with breadcrumbs and bake until
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golden and crispy on top for extra
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flavor mix some grated Parmesan with the
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breadcrumbs you can also add a dash of
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paprika for a bit of heat creamy cheesy
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and unbelievably good once you make mac
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and cheese from scratch there's no going
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back for an extra kick try adding a
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pinch of nutmeg or a dash of hot sauce
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enjoy your homemade masterpiece
