Macaroni and (Four!) Cheese
Macaroni and (Four!) Cheese Recipe
We adapted one of our fav recipes to be even cheesier! Thank you to The Mac + Cheese Cookbook by Allison Arevalo for this classic mac recipe, and make sure to stop by Cultured Slice to fancy up your cheesy fixings.
3 cups whole milk
1/2 cup unsalted butter
1/2 cup all purpose flour
2 teaspoons kosher salt or 1 teaspoon table salt
Heat the milk in a pot over medium heat until it starts to bubble. After 3-4 minutes, remove from heat.
Heat the butter over medium heat. Add flour and whisk constantly until the mixture turns light brown. Remove from heat.
Slowly pour the warm milk, about 1 cup at a time, into the mixture, whisking.
Set the pot over medium-high heat, and continue to whisk constantly. Use the spoon test to see if the mixture has become silky and thick. If the sauce coats the spoon, you’ll know it’s ready! Add salt.
The sauce is ready to use and does not need to cool!
Macaroni and (Four!) Cheese Ingredients
1/2 pound dried elbow pasta
2 cups of Mac Sauce (recipe above)
1 1/2 cups of grated 2-year-aged, extra-sharp Cheddar Cheese (We used Barbers 1833 English Reserve Cheddar!)
1 1/2 cups grated Pecorino Romano cheese (we used Gruyere, Red Butte Hatch Chile, and Hook’s 12 Year as well!)
Macaroni and (Four!) Cheese Directions
Cook the pasta in salted boiling water until a little less than al dente. Drain. Rinse pasta in cold water. Drain again.
Add the sauce and all cheese to a pot and cook over medium heat.
Stir until the cheese is barely melted, approx. 3 minutes.
Slowly add the pasta, stirring continuously, until the pasta is hot and steaming. Approximately 5 minutes.
Add Panko Bread crumbs to the top, for a little extra flair! Spoon into your bowls, and enjoy!