Gather up your ingredients:
1 lb of your favorite pasta (I prefer the tubular pastas)
3 tbsp butter
3 tbsp flour
2 cups heavy cream (you can substitute milk, but I prefer the creaminess of the heavy cream)
1-1 1/2 tbsp minced, dried onion
2 tsp dry mustard
1/2 tsp salt
1/4-1/2 tsp cayenne pepper
4 cups cheese, shredded
Cook your pasta according to package directions. You’re aiming for el dente. Drain and set aside.
*Note: if you don’t wish to bake the mac&cheese, cook to firmness of you’re liking.
Spray a 13×9 inch pan with cooking spray, set aside.
If cooking immediately, set oven to 350* F. If you are preparing ahead, skip this step for now.
Melt butter in heavy sauce pan. Whisk in flour. Continue whisking while slowly adding cream (or milk). Continue whisking or stirring constantly. Add onion, mustard, salt, and cayenne. Bring to a simmer.
Today, I am using Kraft Triple Cheddar cheese. Our favorite is a blend of Gouda, Swiss, and white cheddar.
Slowly add cheese, constantly stirring. Stir until cheese is melted and smooth. The cheese sauce will be incredibly thick.
When cheese is fully incorporated, remove from heat. Add cheese sauce to cooked pasta. Stir to combine. Go ahead and steal a bite. I always do. (You can stop here and serve it if you desire)
Spread evenly in prepared pan.
If preparing ahead, cover and refrigerate. Remove from refrigerator 15-20 minutes before putting it in the oven. Preheat oven to 350*.
Bake for 25-30 minutes until cheese is bubbly. If desired, turn the oven up to broil for last 3-4 minutes of cooking to create a crunchy, golden brown top.
Serve and enjoy.
This macaroni and cheese is great as a main dish or perfect as a side.
For dessert tonight, my husband invented some kind of S’mores Pie.
15 years ago, when we first started dating, he could start a fire boiling water or microwaving popcorn. I spent a little time in the kitchen with him, and now he comes up with dinners and desserts all alone. Goes to show, anyone can learn to cook if they really want to.