Mac and Cheese
Appropriate for potlucks, family holiday dinners, late night cravings or just because, Mac & Cheese is a personal and crowd favorite. For the purposes of this post, video, and recipe Mac & Cheese refers to the combination of cooked pasta and cheese sauce that is served from the pan, or baked and served from the dish, and is not limited by the shape of the pasta or the type of cheese used. It is, at least for me, always going to involve a cheese sauce and not simply be a mix of cooked pasta and shredded cheese and/or cheese product. Now onto the recipe.
This is my basic, go-to, Mac & Cheese recipe. I love the simplicity and punch of the sharp cheddar cheese, the creaminess of the sauce, and how the pasta holds it all together. If this is too “saucy” for your preferences, cook a couple additional ounces of pasta to add in. If it is too “sharp” use a blend of sharp and mild cheddar or all mild to tone it down. From there, experiment with different cheeses and blends of cheese. If you use mainly milder cheeses such as cheddar, swiss, havarti, gouda, provolone, jack, etc, the amount should stay about the same. When working with sharper/stronger cheeses such as parmesan, pecorino, feta, asiago, etc, use them as a small percentage of the total cheese. For variations on this base recipe, check out our Instagram posts for sun-dried tomato & feta mac, and the Philly style roast pork and broccoli rabe mac, with more delicious twists to come.
Pro Tip: If you don’t have a saucier just yet, it’s a great style of pan and perfect for thick saucy recipes like this.
Click Below for recipe: