Last weekend we had good friends over for dinner and games, so we decided to make a “grown up” mac’n’cheese recipe. Cuz let’s be real. Who DOESN’T like mac’n’cheese? Though now that I think about it, I know several people that don’t like cheese. I am not sure how that is possible. But moving right along, this recipe came from Wanna Bite…also, my friend made a DELICIOUS dessert, nutella and dark chocolate brownies. Paired with vanilla ice cream. Amazing.
The mac’n’cheese was a bit iffy…it was good, yes, but it was not creamy at all. I might have messed up a bit on the roux, as for some silly reason, I began to add the cheese before the milk. I had all of my ingredients out on the counter (except the milk), so it just was not in my head. Our friends tried to help salvage it with me, and it was still good, just not very creamy. Also, I used…um…two boxes of pasta (because I wanted to make sure there were leftovers), so we filled an entire baking dish AND loaf pan.
If anyone has tips on how to make the perfect roux, please let me know!!
Also, check out another gourmet mac’n’cheese I made awhile ago, Truffle Oil Mac’n’Cheese. That was truly decadent.
Parmesan Macaroni and Cheese
-2cu milk (for thinning)
-1cu white cheese (I used a blend)
-1/3cu Parmesan cheese (grated)
-1lb pasta noodles
-salt and pepper to taste
-Preheat oven to 400 degrees.
-Place a pot of salted water on to boil for pasta.
-When water comes to boil add in pasta until just al dente.
-Drain pasta from water and set aside.
-To make the roux: Equal parts butter and/or oil and flour to make a roux.
-Let the roux cook for 1-2 min to cook out raw flour taste. Slowly whisk in milk to avoid any lumps.
-Once you have the mixture to desired thickness add in cheese.
-Gently fold in pasta to the sauce and place in oven safe dish and cook at 400 degrees until golden on top and bubbly.