So you wanna make mac and cheese and don't know how? Listen...mac and cheese isn't for the faint at heart. I'm kidding. It's not that intimidating at all. Even if you're new to the kitchen you can do this. You only mess it up if you overcook it. And we only overcook our food when we don't pay attention right? So pay attention, because today, you are going to learn how to make...
I dedicate this recipe to my beloved daughters because when they were growing up they refused to stay in the kitchen to learn how to properly make a pan of anything. Now I get texts all day asking how to make their favorite dishes. I even made a YouTube tutorial that they can follow, because even though they have the recipe...they still have to use proper cooking techniques to prepare the dish.
This macaroni and cheese recipe is simple enough. It doesn't require a ton of ingredients. And get this...there is no cheese sauce or egg custard involved. You read that right. No eggs, no flour, and only two types of cheese. My grandmother was a great cook from North Carolina, and I have never witnessed her make a bechamel sauce or an egg custard for mac and cheese. She in fact only used sharp and extra sharp cheddar cheese. She also never used pre-shredded cheese. EVER. I started using pre-shredded cheese for convenience when I moved on my own as a shortcut. The outcome is not the same as when you grate cheese fresh off the block. For this recipe it is highly recommended that you use blocks of cheese. As a matter of fact, let’s pretend pre-shredded cheese doesn’t exist.
When me and my older sister Stacey, branched out on our own, she became the pro mac and cheese maker in the family. Same recipe, but somehow she perfected that macaroni to cheese ratio to where you had creamy and gooey going on at the same time. There's a skill level here that comes with years of experience. It's a combination of trial and error and enhanced taste buds. It's real cooking and you know what? anyone can do it with time and patience, but you have to start with the basics first. With this macaroni and cheese for beginners recipe, once you get the basics down, then you can get all fancy and start experimenting with other pastas and cheeses. Eggs are a different story.
Ingredients:
1 1 lb. box of Macaroni (preferably elbows)
2 8-oz blocks sharp cheddar cheese ( grated)
2 8-oz blocks monterey jack cheese (grated)
1 1/4 cups "whole" milk ( evaporated milk is ok. It will be creamier)
2 Tbsp. Butter.
1 tsp. olive oil (vegetable oil is fine too)
Salt
Black Pepper
Paprika
Tools:
Med - Large Saucepan
Spatula
Cheese grater ( You can find these at the dollar store)
Bowl or pan to hold cheese
Collander to drain macaroni
Baking dish/pan (9 x 13 is the best size. A square dollar store pan is fine)
Directions:
Grate your cheese. Separate into thirds. set aside.
Preheat your oven - 350 degrees F / 180 degrees C
Fill a pot with water. Bring to a rapid boil.
Salt water.
Add a 1 tsp. olive or vegetable oil to water.
Add macaroni. Boil 6-7 minutes. No more than that. Use a timer if you have to.
Drain macaroni. Put 1/2 the noodles back in the pot.
Turn your heat on low.
Add 2 tbsp. butter / 1 cup of milk / 1/3 of the grated cheese
Fold ingredients into macaroni. Cheese will start to melt as you stir.
*Watch your heat! if you hear sizzling turn your heat down as low as it can go. You should only be hearing the infamous mac and cheese sound. You know that sound :)
Add 2nd half of macaroni and remaining cheese. Fold together gently.
Add salt and pepper.
I add seasoning here because some cheeses are saltier than others so I add it after the cheese. Also, if you need to add milk, add a little at a time to loosen it up.
TURN OFF THE HEAT! The mixture should be nice and melty but not too thick.
TASTE CHECK! It's hot so be careful! If it tastes good at this point, you can proceed. If you want to add some spiciness or other seasonings to it, go right ahead. Or...STICK TO THE PLAN.
This is for beginners remember? If you want it more cheesy add a little more cheese at a time. Just make sure you have enough cheese to cover the top.
Pour macaroni into your baking pan.
Top with remaining cheese.
Pour 1/4 cup of milk across the top.
The milk should seep through to the bottom of the pan. If it's sitting on the top take a knife and just poke a few crevices into the top and it will start to fall through to the bottom.
Sprinkle black pepper and paprika on top for color.
Put in 350 degree oven for 20-25 minutes.
Because we melt the macaroni mixture in the pot BEFORE putting it in the oven, it reduces the cooking time in the oven.
You don't have to cover it. But if you decide to, at the 15 minute mark, take off your foil and let it brown.
WARNING! Be careful when removing from the oven! Use an oven mitt. When it is done it is EXTREMELY HOT! Let it rest 5-10 minutes before spooning! Enjoy!