Mac and Cheese
You've probably had this popular side dish at many restaurants but now you can make this quick & easy Mac and Cheese pasta recipe at home!
Ingredients
- 2 tbsp. clarified butter tips & tricks
- 1 cup white onions, finely chopped
- 1/4 cup unbleached all-purpose flour
- 3 cups cold milk, divided
- 1 tbsp. Dijon mustard
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1/8 tsp. freshly grated nutmeg, or to taste
- 2 cups good quality sharp Cheddar cheese, shredded
- 2 cups good quality Monterey Jack cheese, shredded
- 1 lb. dried uncooked elbow macaroni Footnote
- 1/2 tbsp. fresh parsley, chopped tips & tricks
Directions
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to the directions; drain well and set aside.
- In a large deep skillet over medium heat, add clarified butter. When it gets hot, add onions and sauté until translucent about 3 minutes.
- Add flour and stir well making sure the onions are coated. Cook onion/flour mixture for a few minutes, about 2-3 minutes, stirring constantly.
- Pour in 1 cup cold milk and stir until smooth. Add the remaining 2 cups of milk, stir well and then add mustard, paprika, garlic powder, cayenne pepper and nutmeg; stir again.
- Whisk in the two cheeses until melted; taste and adjust if necessary.
- Add cooked and drained macaroni and gently combine into the cheese mixture. Turn up the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium and cook for 5 minutes, stirring often.
- When ready to serve, sprinkle on some fresh chopped parsley.
Notes
Footnote: I don't show how to cook macaroni in the video so please just follow the instructions on the package.