Wednesday, October 28

The quest for macaroni and cheese!

Let me be honest with you.

I have only enjoyed eating ONE mac 'n cheese.
The kind prepared by my aunts for Sunday dinner was the end all, be all to macaroni and cheese for me.

I once tried to eat Easy Mac. I'll spare you the gory details, but let's just say the bathroom floor got painted yellow ;)

Being away from home, and so away from my grandmother's house, I needed a mac n cheese fix.
So, I scoured the internet for recipes, and tried to use what little knowledge I had of what went into the fabled mac 'n cheese.

The first try...was horrible.
The cheese sauce separated 5 seconds after I scooped it out of the pan, it was grainy...It was SAD.

So I returned to the drawing board and discovered the ultimate recipe for creamy, delicious mac 'n cheese.

...yeah, but I'm showing you pictures of the other one because, by the time I made the perfect kind, I was mad and too tired to take pictures XD.

My roux...the heat was a little high here.

Sharp white cheddar and sharp cheddar

Part of the reason for the icky texture was too much of the liquid bubbled out. Be careful not to overfill dishes XD

Looks nice, doesn't it?


Kiara's PERFECTLY CREAMY Mac 'N Cheese:
2 tbs butter.
1-2 tbs flour (start with one, add more if you need it)
1 1/2 cup of milk
2 oz of cream cheese
3 oz of your desired cheese(s). I used Velveeta with a bit of sharp cheddar. So sue melts like heaven. XD
1 cup of pasta (dry!)
salt to taste

Cook your pasta according to the directions on the package.
When it's almost halfway done, melt the butter in a separate pot, over medium heat.
When the butter's melted, whisk in the flour to make a roux. It's used to thicken the sauce, so if it looks a little thin, add more flour, a little bit at a time.
Once that's done, add in the milk, and stir. You can turn up the heat, so that the mixture boils faster.
Once the sauce starts to boil (it should look fairly thick), add in the cream cheese and stir until it's completely melted.
Then, add whatever other cheese(s) you chose and stir until melted.
Add in the cooked pasta, and stir together.
Salt to taste.
I guess you could pepper it too. I hate pepper, though, haha.

Now, you can either eat it like this (which I do), or stick it in a casserole dish, top it with more cheese (or breadcrumbs, but I think that's gross XD ) and bake it in the oven...350-400 should do it, until the top layer of cheese is bubbly and has little happy dark spots. XD



  1. sounds delicious! is your recipe for one serving?

  2. Thanks!

    No, it should be good for like, 4 servings, I think. (I tend to make a double batch and store it in the fridge for a quick bite)

  3. Thanks for responding, and so quick too!

    I can't wait to try this! ^_^

  4. Haha, no problem.You caught me at one of those (often) times I'm religiously checking my mail for comments. :P

  5. my husband has given me the go-ahead to make this on Saturday! (he's a picky eater and i have learned to run new recipes by him first lol) i shall report back after eating. ;)

  6. I just had to say I use almost the exact same recipe, even the cream cheese. :) I got my recipe from my mom's Betty Crocker cookbook and touched it up a little. In that case, I can pretty much say the recipe is delicious.

  7. just finished supper. the mac and cheese was delicious!! will definitely make it again. :)

  8. cream cheese, you say? That's sensible, and definitely worth trying.

    I love a good fontina when I'm make my mac 'n cheese, so I'll see how cream cheese treats it.

    although I have to say i've made the first recipe to my own effect and not been unhappy with it. then again, I seasoned it with a bit of worschestershire and garlic, and am waaaay anal about making the beschemel base perfect. idk. xD

  9. Mmmm I could really use a good mac & cheese recipe, thanks :D