Basic Macaroni And Cheese Recipe
Anyone can learn to make a basic macaroni and cheese recipe. One of the fundamental elements of cooking is a basic white sauce which is the foundation for macaroni and cheese. While the macaroni is cooking, you will be busy making the cheesy white sauce. When the macaroni and cheesy white sauce are mixed together the result is a rich creamy pasta dish that takes less than an hour to make.
To make basic macaroni and cheese, you will need:
- 3 tablespoons butter
- ¼ cup flour
- 1 teaspoon salt
- 3 cups milk
- 4 cups shredded Cheddar cheese
- 1 pound elbow macaroni, uncooked
- Cook the macaroni. Fill a large pot 1/2 to ¾ full of water. Add a little olive or vegetable oil to the water to keep the pasta from sticking together. Bring the water to a full boil and stir in the elbow macaroni. Bring the macaroni to a boil, stir frequently, and cook until the pasta is tender. Drain the macaroni in a colander and return the drained pasta to the pot.
- Make a basic white sauce. As soon as you set the macaroni water to boil start making the white sauce. Grate 4 cups of cheddar cheese and set it aside. Melt the butter in a deep sauce pan over a medium heat. Place 3 cups of milk in the microwave for 2 minutes to warm it. Slowly add the flour and salt to the butter and mix until blended. Note: A rubber spatula works well for stirring a white sauce. Slowly add in the warm milk and continue to cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the shredded cheddar cheese. The sauce should be hot enough to melt the cheese but it can always be returned to a medium low heat on the stove to melt the cheese. Pour the cheesy white sauce over the drained macaroni and mix thoroughly. Cover the pot and let the macaroni and cheese stand for 10 to 15 minutes. This gives the cheese sauce a chance to penetrate the macaroni. Serve hot with your favorite vegetable dishes.
Tips: Basic macaroni and cheese can be spiced up by adding 1/8 teaspoon Cayenne pepper, black pepper, and nutmeg to the cooking white sauce. Never leave the white sauce unattended while cooking. Milk will scorch easily and will give your cheese sauce a burnt flavor. While the cheese sauce cooks, stir the bottom of the pot constantly to avoid burning and scrape the sides of the pot occasionally.