Just the facts, Ma'am. Use this recipe for basic Mac & Cheese. Then build onto it to take ordinary to extraordinary.
Put 4-6 quarts of water in a pot to cook the pasta. Put water on stove with high heat but no salt until the water boils. Once the water boils, add 2-3 tablespoons of salt in the water and add the pasta. Use directions for cooking pasta on package, but cook approximately 2 minutes less than the directions indicate. The pasta should be al dente. The pasta will continue to cook after it is mixed with other ingredients. When draining, reserve approximately 2 cups of cooking liquid to smooth out sauce later.
Once you add the pasta to the pot to begin cooking, in a saucepan, melt the butter over medium heat and add the floor to begin a roux. Cook the roux until the flour and butter begin to toast. Increase the heat, add the heavy cream and milk to the roux, and stir constantly with a wire whisk or handheld blender so there are no lumps. Once incorporated, add the white pepper and stir occasionally until the mixture begins to boil. Reduce heat to medium, and slowly incorporate the cheese in small batches, allowing each batch to melt. Use a wooden spoon (the cheese will eventually start sticking to a whisk), and make sure to scrape the bottom of the pot often to loosen any cheese on the bottom before it burns. Use pasta water to adjust the consistency, you will want it a little on the runny side, because the pasta will soak up the liquid after it is mixed.
Once all of the cheese has been incorporated, add the drained pasta and mix. Add other items at this time to individualize this basic recipe:
Crumbled Crispy Bacon
Panko Bread Crumbs to the top and bake
Steamed Broccoli
Roasted Grape Tomatoes (I've made it with grape tomatoes and some toasted ground coriander and ancho chili powder - it rocked!)
Diced Tazo ham
Cooked, Sliced Polska Kielbasa
The list is endless, this is actually the base of a cheese fondue as well. Make 2-3 times the sauce recipe, add beer or wine instead of pasta water (enough to still allow cheese to stick to the back of a wooden spoon), and dip cubes of baked bread, slices of sausages or apples, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (288g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 497 | ||
Calories from Fat: 314 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 34.9g | 47 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 152.9mg | 47 % | |
Sodium 119.1mg | 4 % | |
Potassium 156.7mg | 4 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 38.1g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 497
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.