Is it just me or did it get really cold really fast? We literally went from 20 to 2 degrees in the span of 3 weeks. That means  my BBQ is officially wrapped up for the winter. I know some people still bbq in the snow but I prefer to lean towards comfort foods or foods that are in season. One of the top rated comfort foods of all time has to be Mac and cheese.

I didn’t really know how to make my own cheese sauce until this past Thanks Giving when I made my cheesy veggie casserole and I needed to try it again, just to make sure it wasn’t a fluke. Turns out, it’s actually really easy!

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk or half and half ( or a mix, as long as its 2 cups)
  • 3 cups grated cheese (of your choice, I used cheddar, feta, and baldersons aged white cheddar)
  • 2-3 dashes of hot sauce
  • 1-2 tsp Dijon mustard
  • Pepper to taste
  • ½ cup parmesan cheese
  • ¼ bread crumbs
  • 1 pound elbow macaroni ( I used penne since it was in the pantry)

 

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked).

Preheat the oven to 350 degrees F.

While you’re waiting for macaroni heat a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with pepper, hot sauce, mustard and 1/4 cup ounces of the grated parmesan. Add remaining cheese of your choice stir until cheese is melted and sauce is smooth. Cover and set aside.

Drain macaroni and pour in a large oven proof dish. Pour cheese mixture over macaroni and stir to combine. Sprinkle the top with remaining parmesan cheese and breadcrumbs. Bake in the oven for about 40 min, until bubbly and hot and the top is golden brown. Allow to sit for 6 min before serving.

 

 

The combination of the cheese I used made a creamy, sharp tasting max and cheese. J and I devoured this dish and I can’t wait to try different cheese combo. The best part is it tastes even better for lunch the next day!