• Don’t forget to salt your pasta water. • While not everyone agrees with rinsing the pasta after cooking, in this particular recipe it stops the noodles from cooking and the sauce is created with a texture that pairs perfectly with the rinsed noodles.

SO SO SO GOOD! Will be making again.

If baking the macaroni and cheese, heat the oven to 375 degrees F. Butter a 3-quart casserole dish or spray with non-stick cooking spray. If making stove-top mac and cheese, move on to the next step. Bring a large pot of salted water to the boil, add.

To make cheese sauce, start by melting 1.5 ounces of butter in a saucepan over low heat. Then, whisk in 1.5 ounces of flour and cook the mixture for 1-2 minutes or until the flour is lightly golden. Next, stir in 2 cups of cold milk and whisk for 3-4 minutes before letting the sauce simmer for 10 minutes. This is the last step in creating a fantastic homemade sauce for our Baked Classic Macaroni and Cheese. Whisk in 1/2 tsp. Salt, 1/4 tsp. Black pepper, 1 cup shredded extra-sharp Cheddar cheese, and, if desired, 1/4 tsp. Red pepper until smooth; stir in. Cheese and butter are at the heart of a good macaroni and cheese, and both ingredients tend to solidify and get grainy as they cool. The addition of a few simple ingredients, however, can transform an otherwise thick, clumpy sauce into a cheesy, creamy delight.

This recipe is the cheeses I like to use (well currently – I like to change it up often too!) – BUT you can mix other cheeses into your rotation for other flavors. Finally – to bake or not to bake – Personally I like to mix my pasta and sauce and enjoy right away – BUT some people like to pour the pasta and sauce into an oven safe pan and top with more cheese or bread crumbs and bake a bit – but I like my pasta fresher! AND today is NATIONAL PASTA DAY! Does it get better than pasta? I mean seriously.

After dinner, as I was putting leftovers away, the pasta was coated with the sauce but slightly drylike a baked mac n cheese, which is not my favorite. So, because this dish is going to be out on a buffet for at least a few hours during the party, I want it to be at its maximum creaminess even after it cools down. I’m sure I will not be disappoint. I have looked for years for a good, homemade mac n cheese recipe, and now I can stop looking. This is going in my recipe book. I love this recipe! I much prefer a creamy mac and cheese over the baked ones.

It stays nice and creamy. It’s still not exactly like my father-in-law’s recipe, but I have absolutely found my go-to stovetop macaroni and cheese recipe! Three years ago.

I used mild cheddar, sharp cheddar and Gruyere cheese (lucky my local market had cave-aged Gruyere on sale for $5.00/lb!) Folks, shred your own cheese, don’t use the pre-shredded stuff. It melts better and is fresher, easy enough to do if you have a food processor with the blade. I really recommend you *don’t* make it the night before. The sample dish we made was so much better. Don’t get me wrong, the dish we served drew rave reviews, one guest saying it was the best mac and cheese he ever had. It was very good, just not as good as the fresh test pan we made the night before.

I wanted you to be able to SEE what it looked like, so that you have a good idea of what to look for when you make your own. This process involves lots of stirring and a bit of patience. And if you are like my husband you might include a pint of beer to enjoy while you are doing all of the stirring. You may notice that my husband never measures anything. When I asked how much milk he was adding he said, “Enough.” The whole time he was adding milk he was waiting for the perfect consistency. When he got there, he knew it. When he was adding cheese, he was looking for a fantastic cheesy taste.

• Select the recording and use the options to Play or Publish (Save) the recording. Skype. • Wait until processing of your recording is complete (100%) - this can take some time if the recorded meeting is long. • Advise everyone in the online meeting that you are recording the meeting. • Use the recording controls to Pause or Stop recording. • When recording is complete, click the More Options icon and select Manage Recordings.

When choosing pasta for this, choose something that holds onto sauce nicely — elbow macaroni, shells, or spiral pasta works well. If you can, grate the cheese yourself, store-bought grated cheese does not melt as nicely. We really like using white cheddar cheese for this. It is usually much sharper than yellow cheddar and melts perfectly into the sauce. Many recipes like this call for Gruyere cheese instead of Romano. Gruyere is lovely in this recipe, so feel free to substitute it for the Romano. You Will Need 1 pound pasta, such as elbow macaroni, shells, or spiral pasta Salt, as needed 5 cups (1180 ml) milk, whole or 2% are best 1/2 cup (115 grams or 1 stick) unsalted butter 1/2 cup (65 grams) all-purpose flour 1 teaspoon Dijon mustard 1/8 teaspoon cayenne pepper, or more to taste 1/8 teaspoon fresh ground nutmeg 1 pound sharp white cheddar cheese, coarsely grated (4 heaping cups), plus more if baking (about 1/2 cup) 5 ounces (140 grams) Pecorino-Romano cheese, coarsely grated (1 1/2 cups).