Leanne's Homemade Mac N Cheese
Lots of carbs, lots of cheese. It's like a gentle hug for your mouth.
Rating: 5/5 Because it's creamy, and comforting, and perfect.
Pro Tip: If you don't have the kinds of cheese called for, use whatever are your favourites, or whatever you have on-hand in the fridge!
1/4 c butter
1 small onion, finely chopped
3 cloves garlic, minced
1/3 c all-purpose flour
4 c hot milk (be careful not to scorch it!)
2 TB dijon mustard
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 c Gruyere or Gouda cheese, shredded
1 c Old Cheddar, Edam, or Bleu cheese, shredded/crumbled
1 lb elbow macaroni, penne, or other short-cut pasta shape
1 c coarse breadcrumbs (or, I like to use panko)
In a saucepan, melt butter over medium-low heat; cook onion and garlic, stirring until softened, about five minutes. Stir in flour; cook, stirring for two minutes.
Gradually whisk in the hot milk. Then whisk in the mustard, salt, pepper, and cayenne. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer for 10 minutes, stirring often. Stir in half each of the Gruyere and Cheddar cheeses.
Meanwhile, in a large pot of boiling, salted water, cook the pasta to al dente. Drain and return to pot. Pour in cheesy-milk mixture and stir to coat.
Preheat oven to 350 degrees.
Spread one-third into an 8” square dish; top with half of remaining Gruyere and Cheddar. Repeat layers one more time (1/3 noodles, and remaining cheeses). Spread the remaining 1/3 of the noodle mixture on top. Sprinkle with bread crumbs. Cover with foil and bake for 35 minutes. Uncover and bake until bubbly and browned, about 20 minutes more.
Serve into bowls, or eat right outta the pan while standing at the kitchen counter.