2023 Holidays are going to look different this year as I take some much needed time to rest during my Corporate America sabbatical (more to come on those deets).
Since I’m not doing my normal Thanksgiving spread this year, I took the time to recall my recipe for what I believe might be the best mac I’ve ever made!
I was taught to make mac & cheese with egg (roux) however, this year, I experimented with this new Recipe and must admit I’m obsessed with the no egg roux!
Try for yourself! Count this as my Thanksgiving contribution from me to you! xoxo CWNH Friends & Family!
Disclaimer: I tried my best with the measurements considering my eyes usually tell all. Viewer discretion advised 🙂
CWNH 2023 Mac & Cheese
Ingredients:
2-3c Extra sharp Cheese
2-3 C sharp cheese or your choice (I.e. Swiss, Vermont Aged White Cheddar, Colby, Asiago, etc.)
2-4 cups Mild Sharp Cheese
2-4 cups Mozzarella
1-2 cups Parmesan Cheese, optional
1-3 sticks of butter (Half for Roux/Half for Pasta Noodles)
3TSPN All Purpose Flour
2-3 Cups of Whole Milk
1-2lbs Elbow Pasta Noodles
Garlic Powder
Seasoning Salt
Fine Ground Black Pepper
Paprika (smoked or regular)
Parsley to Garnish
Instructions:
Noodles:
Cook noodles in 1:1 parts water part chicken broth. Optional: add kosher salt to your boiling liquid before adding noodles.
Once fully cooked, strain, rinse, and add a stick of butter or oil (avocado or olive) to separate the noodles. SEASON YOUR NOODLES TO YOUR LIKING!
Preheat your oven to 350 degrees for covered Mac
Cheese Sauce:
Blend your cheeses in a bowl; you will only use about 3/4 of your bowl of cheese for this step & will need to set aside the rest for your layering.
Bring to a boil 1.5 sticks of butter to a deep pot, once boiling, add flour to create a thick roux, once roux is created, add half your cheeses, milk, garlic powder, seasoning salt, paprika, and black pepper. Continuously stir until a nice pourable consistency of cheese sauce is created.
To reach creamy sauce consistency, continue adding 1/2 stick butter and 1/2 C milk until consistency is smooth enough to pour onto noodles.
Layering:
In a casserole dish, layer using the following technique:
1). Noodles
2).Cheese Sauce
3).Mix sauce into noodles
4).Layer on additional shredded cheese
5). Repeat
Cover with foil or a casserole lid and bake for 35 min. Remove cover, then bake at 375 degrees for an additional 15-25 minutes or until cheese has browned on top.
Garnish with Dried Parsley
ENJOY THIS CREAMY, DELICIOUS RENDITION OF MAC&CHEESE without the egg!
