Macaroni & Cheese

You can't really mess up Mac & Cheese and will likely always have the ingredients on hand!

​Macadoo has always been my Mac n' Cheese fan and over the years I've made about as many different types as their are cheeses.  I always welcome his feedback and I think we've pretty much nailed it with this version.

Mac- aroni & Cheese

Ingredients

• 1 lb box of macaroni noodles - I prefer small (but not tiny) elbow noodles
• 1/2 stick of butter
• 1 Tablespoon of flour (any kind is fine)
• 1 cup of heavy cream
• 8 oz of shredded cheddar.  I prefer to shred my own or use thicker shreds like Tillamook.
• 4 oz (half block) of cream cheese softened and cubed
• 1/2 cup of grated parmesan 
• 2 teaspoons of dry mustard
• Salt and Pepper to taste.

Directions

• Preheat oven to 400°
• Cook macaroni al dente (subtract 2 minutes from suggested cooking time on box) and drain reserving pasta water.
• In a heavy skillet melt butter over medium heat and let it just begin to brown.
• Sprinkle flour over butter and gently stir to combine.
• Pour in heavy cream and stir well allowing to lightly simmer before lowering heat.
• Blend in all cheeses, stirring to combine.
• Add dry mustard, salt and pepper.
• Add noodles and stir well.
• The mixture shouldn't be too thick so add in a little pasta water if it is.
• Transfer to a greased casserole and bake in oven until top is bubbly and golden.

​Love,