Erica’s Magic Mac and Cheese
This basic recipe is is my go-to whenever I want impress someone or make a quick and delicious meal in minutes!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 4
Ingredients
- 1 lb Small Pasta I love shells
- 2 tbsp Butter
- 2 tbsp Flour
- 2 cups Milk
- 1 cup Cheddar Cheese grated; I use Hoffmans sharp or extra sharp
- 1/2 cup Fresh Mozzarella grated; if you buy the pre-shredded, bagged crap, I will judge you
- 1/2 cup Provolone shredded
- Salt
- Pepper
Instructions
- Grate all your cheese. This is the secret to this recipe. DO NOT buy the pre-shredded stuff. It’s not good and it’s not good for you. Take the time to shred the cheese. It will make all the difference in the world.
- Boil your pasta until it’s al dente. Drain it. If you cook it all the way, it will be too mushy when you add it to the sauce.
- In a medium sauce pan, melt your butter on medium. Once its melted, add your flour and whisk it in (this is called making a roux). Once the flour is incorporated and has cooked out a bit (about 2 minutes), slowly start to pour in your milk. Whisk in milk, a little at a time and making sure to stir well so that no lumps form. Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy.
- Once the milk is thick and glossy, remove from the heat and start to add in your cheese a little at a time and keep whisking. Once all your cheese is incorporated, add your drained pasta.