Homemade Creamy Macaroni and Cheese

This was great, and I found it easy to make. The bold comments are mine.

This recipe is from the Seasons & Suppers blog by Jennifer Maloney. She's from Ontario and the National Post named it "one of the best food blogs in Canada." I recommend checking out the recipe as she has some helpful notes about this.

https://www.seasonsandsuppers.ca/perfect-creamymacaroni-and-cheese/#wprm-recipe-container-19923

INGREDIENTS:

8 oz dry macaroni (1 2/3 cups measured in a 2 cup glass liquid measure. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended — I used the 1 2/3 cup measure and it was perfect.)

CHEESE SAUCE:

• 1/4 cup butter

• 1/3 cup all-purpose flour

• 3 cups whole milk recommend whole milk (I used 2% with a bit of coffee cream too)

• 7 oz (2 cups) good aged white crumbly cheddar crumbled (I used medium yellow cheddar)

• 3 oz (1 cup) Another variety orange sharp cheddar or cold-packed cheddar grated or crumbled (I used applewood smoked cheddar)

• 1/2 tsp kosher salt little less if using table salt (I thought this needed more salt)

• 1/4 tsp regular chili powder (I used more like 1/2 tsp)

• 1/8 tsp garlic powder (I used 1/4 tsp)

Summary: I used two cups of medium cheddar and one cup of applewood smoked cheddar. You could experiment with your own choices. Smoked gouda would be good. Swiss.

TOPPING:

• 1/2 oz aged cheddar grated

• 1/4 tsp chipotle chili powder

**I sprinkled on some plain panko crumbs along with the cheese (though I used a very small amount of grated cheese. All I could find was chipotle chili “pepper,” so I was careful with sprinkling it on. I could have used more, though. Generally, this could use more heat — maybe some hot sauce? You could experiment. This really was fantastic, though!

INSTRUCTIONS

• Add water and a bit of salt to a large pot and place over high heat for the pasta. While it's heating, prepare the cheese sauce.

• For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.

• Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes. (Don't rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking).

• Remove the saucepan from the heat. Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn't melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute.

• Preheat oven to 350F (175C) with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes.

• When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). When the pasta is cooked, drain and immediately rinse well with cold water. Make sure your pasta is well drained. Make sure the macaroni is fairly underdone! I boiled it for nine minutes rather than the usual 11 or 12 minutes, and it wasn’t hard, but wasn’t ready to eat at that point. 

• Add the cooked pasta and to the cheese sauce and mix gently, but thoroughly. 

The blogger says it will look like too much sauce or too little pasta, but it will all be good in the end.  *I was skeptical about this as it seemed to be too much sauce, but it really did work out! Spoon or ladle the mixture into a prepared baking dish or individual dishes. Sprinkle the top of each with a bit of additional grated sharp cheddar cheese (you don't need a lot here, as there is plenty in the sauce), then sprinkle with the chipotle chili powder.

• Bake in the preheated 350F (175C) oven uncovered for 20 to 25 minutes, until the sauce has bubbled up around the edges and the top has a nice golden crust. Let sit for a few minutes before serving.