Everyone loves macaroni and cheese. Don’t lie to yourself. It’s warm, it’s comforting….it’s cheesy.
Up until Monday though, I had never attempted to make it from scratch! Instead, I relied on Velveeta Annie’s when I needed to get my fix. Sometimes the powdered (or packaged) cheese creeped me out, but I just stirred and went with it.
(And yes, I like to work on my girlfriend points by ringing the doorbell toting homemade mac & cheese and wing dip. These days, a girls gotta use everything she’s got)
I’m not sure what the best part of this macaroni and cheese is. It could be the extra thick cheese sauce made from a roux and a whole bag of mixed shredded cheese.
Or it could be the gentle sprinkling of blue cheese crumbles on top for that extra bang of cheesy flavor.
Actually, the best part is totally the chewy, crunchy top that neatly blankets the creamy noodles underneath.
Classic comfort food. When the rest of the world is on a miserable beginning of the year diet, you can be relishing one cheesy noodle after the other with a big smile on your face. That’s worth more than any pair of skinny jeans right there…I don’t care how cute they are.
I totally scooped some right on top of bowl of macaroni. I really did. And it was probably the best food combination that’s ever passed my lips.
I figured everyone else was drinking wine but me so I might as well have some fun!
Baked Four Cheese Macaroni
16 oz macaroni noodles
3 T butter
3 T all purpose flour
4 cups milk
16 ounces mixed grated cheese (I used a mix of cheddar, monterey jack and mozzarella)
6 ounces crumbled blue cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
Preheat oven to 400.
Cook macaroni in boiling salted water. Drain and rinse with cold water. Set aside.
In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add the 2 cups milk and whisk until smooth. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for four minutes while whisking. The mixture will get very thick!
Add 12 ounces of the grated mixed cheese and stir well so that the cheese melts. Add the salt, pepper and cayenne followed by the additional cup of milk and half of the blue cheese crumbles. Stir well.
Once everything is smooth, add the cooked macaroni and toss well. Pour into a 9″13″ casserole pan and top with the remaining grated cheese.
Bake for 15 minutes.
Top with additional blue cheese and bake 10 minutes more, until golden brown and bubbling.Pin It