HOW TO MAKE THE BEST AND CREAMIEST MAC AND CHEESE EVER

Mac and Cheese…Macaroni and Cheese. We all love it. Most of us have made it. It’s easy to make. So why doesn’t it always come out they way we like it? Dried out. Too thick. Too thin. Not enough cheesy taste. Well, here’s the solution to making the BEST AND CREAMIEST MAC AND CHEESE ever.

What’s in most Mac and Cheese recipes? Butter…milk…cheese…and some sort of thickener, like flour. For the most part, it’s the flour that is responsible for the downfall of a lot of Mac and Cheese recipes. It can make it pasty, too thick, and taste like…flour! Sure, if you cook it enough, the flour taste will cook out. Heck, we make a lot of other things with that combination…it’s called a Béchamel Sauce. It’s one of the exalted Mother Sauces. But, not all of us know how to make Béchamel properly, or, just don’t take the time to make it properly. So, let’s take flour out of the equation.

So, wait, won’t it be too thin? How do we thickened it for Mac and Cheese. The answer: Cream instead of milk. Reduced cream to be more specific. Yes, using cream does take a bit more time than using a milk and flour béchamel, but it is well worth the extra effort.

The other recipe element that can cause epic Mac and Cheese failures is the cheese itself. USE GOOD CHEESE! Which kind of cheese you use depends on your preference…cheddar…Gruyere…cream cheese…Velveeta…it’s up to you. Just buy good, quality cheese, especially cheddar. Cheap cheddar doesn’t melt or blend well in a cheese sauce.

So, be patient. Try this creamiest of creamy Mac and Cheese method and you will be extremely please on the results of your new Mac and Cheese recipe.

By the way, how do you like your Mac and Cheese? With or without a crumbly Panko topping?

Ingredients:

• 5 ounces of Cavatappi or other curly short pasta

• 1 3/4 cups cream

• 3 tbsp unsalted butter plus 1 tbsp

• 1/4 cup grated parmesan cheese

• 1/4 cup shredded Gruyere

• 1 cup shredded sharp white cheddar

• 1/2 cup Panko crumbs – opt.

Directions:

• Cook pasta in salted water according to package directions, about 8-9 minutes. Reserve 1/4 cup of the pasta water. Drain and keep warm.

• Place a medium non-stick skillet over medium heat and add the butter. When the butter begins to melt, add the cream. Bring it to a simmer, stirring, for about 8 minutes until it reduces slightly.

• Add the cheeses and stir to combine, allowing the cheese to melt thoroughly. If it is too thick, add a little reserved pasta water to thin. It should not be thick, it should be a sauce consistency (coating the back of a spoon).

• Preheat the broiler.

• Place the cooked, warm pasta in a large bowl then add the cheese sauce. It should be thin. With a spatula or wooden spoon, fold it all together completely. Place the Mac and Cheese in a pan-sprayed baking dish.

• Combine the Panko with 1 tbsp melted butter and mix thoroughly. Spread over the top of the Mac and Cheese. This is optional.

• Place in the broiler until the top is golden brown.

• Garnish with chopped chives or green onions if desired.