#My recipes mac and cheese full#

Now that I have the foundation down, I’m having a blast experimenting with different cheeses. It’s become a bartering tool I use among my circle! I now have friends who have eaten it bragging to other friends that have not, and they’re begging for me to make them some. And NAILED it! If I can conquer this, that certainly means anyone can.

Again, fresh is best, but I hope this provides you an alternative if you need it!Įven though I’m well into my 30s, this is the very first thing I have ever baked completely from scratch. Please note that all crock pots are different and one that has a bit of a higher temp may dry this recipe out quicker! Keep an eye on it and be prepared to turn it down or off if needed. It still tastes delicious, but the texture definitely changes to be more like a traditional baked mac and cheese. After that, stir it, set the temp to warm and be prepared to serve it as soon as possible since the longer it sits on warm, the more the sauce bakes in and you lose the creaminess that makes this spectacular. Keep this in your crock pot on low for about two hours. Also, make the panko topping, but set this aside to add to the top before serving. I have tested THE Mac in the crock pot and I got some decent results! For those of you who need to buy a couple hours if you’re bringing THE Mac to an event without an oven, I found a way to work it! Make all of the elements of THE Mac - make the pasta, grate the cheese, make the cream sauce and stir it all together. :o)įor Crock Pot tips, see the very bottom of this post! Of course, it is possible to make this ahead, put it in the fridge and then just add some time to your bake time, and it does taste AMAZING, but for optimal results, make it, bake it, and eat it. Many people LOVE this cheesy goodness reheated, and love the leftovers as much as fresh out of the oven, But because it is a cheese sauce, it can tend to separate and does not lead to optimal results if you are making it for a get together. It is my recommendation to make this fresh before serving. *I have received many questions regarding preparing THE Mac ahead of time. Serves 6-8 as a main dish or 10-12 as a side. Sprinkle over the pasta and cheese.īake in a preheated 325 degree oven for 12-15 minutes. Then, stir the whole beautiful cheesy goodness together and make the topping. Pour the beautiful cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese. You will get the best result if you grate a block of cheese! Because of additives, it melts differently. Over the top of the pasta sprinkle 6 cups freshly shredded Cheddar (I use white or sharp), or any mix of cheese you prefer. Grease a 9×13″ dish with butter and add the cooked pasta to the dish. If you stop heating it too soon, it will not thicken correctly so whisk and heat until thickened just like in the picture at right. This is where it will thicken considerably. Keep whisking until the sauce comes just to a very low boil - it will take several minutes. Slowly pour in 4 cups of whole milk (don’t skimp here–in fact you can even use some cream) whisking as you go until smooth. You can add it in, but you can’t take it out!) Start less and add more as needed to taste.

Please note that I have changed the numbers to reflect what works well as a general rule. each of Kosher salt and pepper, but since most readers were using table salt, the result was too salty. (Tablespoon) Kosher or Himalayan sea salt and 1/2 T. flour , and whisk together for 2-3 minutes to let it cook.Īdd in 1/2 T.

(1 stick) of butter in a large saucepan over medium heat. The only bummer is the tired hand you’ll have from grating all of that cheese.īoil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of salt until al dente. Crispy on the outside and hot and gooey on the inside. Also, we’ve grown quite fond of next-day-leftovers* pressed flat and fried in refined (no coconut flavor) coconut oil.

Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham. Add some bacon or crab if it floats your boat! Pulled pork? Oh good heavens! The possibilities are endless.

#My recipes mac and cheese full#

We love to add chunks of ham and make it a full meal. How about Loaded Roast Beef and Bleu Sliders? You should probably check them out! Heck, this would make a PBJ look great. This one is the one I make to go along with Buttermilk Fried Chicken Tenders or Hammy Sammies or Beef Roast Sandwiches. This is the original picture that made THE Mac go viral!