A foodie’s holy grail – the perfect mac and cheese!

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It’s like the holy grail.  We search and we search and we try countless times with no luck.  No spark.  Sure, they’re good, but they just aren’t “the one.”  We get our hearts broken when it just doesn’t turn out.  Sometimes you have such high hopes, only for those hopes to get shattered. 

My search for the perfect mac and cheese has gone on for years.  Wait, what did you think I was talking about? :)

But it’s so true.  Every foodie has their favorite mac and cheese recipe, but as I’ve learned in my search, we all have different qualities we like in our mac and cheese (much like our seach for true love): some like the baked mac and cheese, some don’t (I fall in this latter category), some like a thicker consistency, some like it creamier, etc.  One person’s favorite mac and cheese is another’s disappointment.  And as you may have noticed, there is not a single mac and cheese recipe in my archives.  Don’t believe me?  Go look, I’ll wait…..

See?  None.  That’s because all mac and cheese recipes up until this point have left me disappointed.  They’ve been too grainy (hate it when that happens!) from a bad combo of cheeses and lack of good, smooth melting, or the consistency is too thick, not enough flavor, etc.  Every mac and cheese to this point has been deemed not worthy of passing on to you.  Until now.

Ok, so it may seem like I’m being dramatic, but I want you to know how much I’m behind THIS mac and cheese.  It’s not the fanciest, but when I want a good, classic mac and cheese, this is the recipe I will always being going back to.  And this is the only one so far that I feel confident enough to pass on to you. 

Hope you like it as much as I do!  And thanks Amy (and your mom) for finally giving me a mac and cheese that I adore!!

One year ago: Tortilla Pie and Roasted Rattatouille Pasta


Classic Mac and Cheese

as seen on Sing for Your Supper, original source unknown (she got it from her mom, doesn’t get better than that!)

16 oz elbow macaroni pasta
2 tbsp butter
2 tbsp flour
1/2 tsp ground mustard
salt and pepper
12 oz can evaporated milk (I used 2%)
1 cup shredded cheddar cheese
8 oz Velveeta cheese, cubed

Boil the pasta according to package directions, drain and set aside.

While pasta is boiling, melt butter in a large pan over medium heat.  Whisk in flour, ground mustard, salt and pepper, cook for 1 minute.  Slowly pour in evaporated milk and whisk constantly until it thickens.  Add cheeses and stir until melted.  Add macaroni noodles to sauce and stir to combine.  Serve immediately.

Enjoy!

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2 thoughts on “A foodie’s holy grail – the perfect mac and cheese!

  1. Pingback: Boston Cream Pie Cupcakes with Chocolate Cream Cheese Frosting « Peace, Love and French Fries

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