Macaroni & cheese is probably my all time favorite comfort food, so much so that if I died drowning in a swimming pool of pasta and cheese sauce I would die happy. I make this probably too much, but I don’t care. I will not deny myself the love for this creamy and rich mac & cheese. It’s also the easiest thing to make.
- 1 lb macaroni (or your favorite pasta. I used rotini)
- 1 lb sharp cheddar cheese grated
- 1/2 cup cheese of choice grated (gruyere, gouda, asiago, parmesan)
- 5 Tbsp butter
- 3 Tbsp flour
- splash of sherry
- 3 tsp salt
- 2 tsp pepper
- 1 pinch of onion powder
- 1/2 tsp mustard powder
- pinch of paprika
Makes about 3 quarts
Cook pasta for about 10 to 13 mins or until pasta is al dente. Drain and Set aside.
To make the roux, melt the butter in a 3 qt pot over medium high heat. Add flour and stir until lightly browned, about a minute.
Quickly add milk and stir until smooth. Add cheese until smooth and melted.
Add mustard, cayenne, salt, pepper and sherry. Feel free to adjust the levels to your liking.
Add pasta back to the pot and stir. You can serve this now as is or pour into a greased baking pan with a bread crumb topping. I’m serving mine with some diced jalapeño today. Get creative with it, pasta & cheese is very versatile.