NFL
By: Rick O’Donnell
Macaroni and cheese is a staple of meals, no matter what time of year it is. It’s the way to a cheese lover’s heart, but it really shines on the holidays, especially if you’re a fan of big, hearty meals. We’re not talking the box kind either. Sure, we all make that in a pinch or when we want a quick meal. Yet nothing beats the homemade stuff we all devour in heaps. So what’s the best way to make mac and cheese?
What You’ll Need
Small to medium sauce pot – use a large one if you’re making multiple portions
Large pot – to boil your noodle of choice
Strainer – I love a good collapsible one for easy storage (https://a.co/d/iMsa7fh)
Casserole dish – for serving.
Utensils: measuring, stirring, and serving.
Food Processor (optional) – if you have a food processor with the attachment, you can shred your own cheese. If not, no one will judge you for buying store-bought. Work with what you have.
Ingredients
1 pint (16 oz) heavy cream – makes a heartier/more filling dish.
1:1 ratio of butter to flour. I use half a stick of butter with flour, as 4 tablespoons is exactly half a stick, but some use 3 or more.
32-40+ oz of cheeses of choice. This recipe is 16 oz of mozzarella, 16 oz of pepper jack (because who doesn’t love a little spice), and 8-12 oz of cheddar.
1 lb pasta of choice – If you follow viral trends, yes, cavatappi pasta is the choice these days, but again, work with what you can. Elbow mac does fine. You can use small or large shells for a Velveeta style. Long story short, don’t beat yourself up running around trying to find a specific noodle. Holidays are for family, not braving the chaos of 4 different grocery stores. Your noodle isn’t the star; the cheese is.
Seasonings – garlic powder, salt, pepper, paprika (optional smoked).
Secret ingredient – 1-2 teaspoons of Liquid Smoke. Cheat code for anyone who prefers that smoky flavor. I use Colgin (https://a.co/d/iCQPwtE), but find one you like that fits your budget.
The recipe
First, boil your noodles and preheat your oven to broil. Don’t worry about them being done before you figure out your sauce; they’re going into an oven.
Start your roux. (butter and flour mixture). Personally, I melt the butter on med-low first until melted as not to overcook, then turn it up to a medium heat when (slowly) adding in the flour. Stir until you have a paste-like texture and your flour is fully cooked. It should match the color of a golden brown French fry or pizza crust.
Stir in your heavy cream to make a béchamel sauce. Once that has warmed/thickened up, add your seasonings a Liquid Smoke. Finally, slowly add in the half cheese mixture, a little at a time, until you’ve reached the desired thickness, stirring until fully melted each time.
If you haven’t drained your pasta, do so, then add both cheese sauce and noodles to your casserole dish, and add shredded cheese on top to bake. If you’re someone who likes a thicker/cheesier mac and cheese, you can layer in the cheese. If you’re someone who likes more of the traditional stove-top mac, you can cut your cheese in half and serve it without baking. Broil until cheese is melted or slightly baked on top, depending on preference.
Tip 1: Thoroughly drain your noodles and carefully shake when straining. Too much water left over, and it will throw off the consistency of your hard work on your cheese sauce.
TIP 2: Play around with your roux and cheese sauce. Some people like a thicker sauce, while others prefer a little lighter. Once you master it, you can easily make it into a dipping sauce for nachos or pretzel bites by changing up your cheeses.
Variations
Two of my favorite mac and cheese variations are chicken, bacon ranch, and buffalo chicken. This side can easily be converted into a whole meal with either variation, but both add a fun take to a classic dish.
Buffalo chicken: add a little hot sauce to the cheese sauce. Cook diced chicken in a pan and then stir before baking.
Chicken, bacon, ranch: This can be a bit tricky. You’ll need a packet of ranch seasoning, bacon, and Alfredo sauce. Instead of cheddar, use extra mozzarella to keep the light color.
Before adding cheese to your béchamel sauce, add half the packet of ranch, then add cheese. Cook your diced chicken, then add the mixture of half a jar of Alfredo and the remaining ranch packet on a lower temp until warm. The reason you use Alfredo instead of just buying ranch dressing over your chicken is that ranch dressing cooks down faster, and Alfredo is thicker and won’t cook off as fast, so adding ranch to it accomplishes the flavor you’re looking for.
No need to bake this one. Once it’s all warmed up and ready to go, combine the sauce, diced bacon, and chicken in a serving dish and serve.
Yes, we all love the viral sensation of Tini’s mac and cheese, because well, homegirl can cook … never limit yourself in the kitchen. Be adventurous! No one who “knows how to cook” got that way by doing things by the book. If everyone just followed what everyone else did, we’d all still be roasting a fresh kill over a spit. Find what you like, then find ways to make it your own. If it doesn’t work, have a pizza place on speed dial. Happy cooking.
