Sunday, August 14, 2016

SERIOUSLY the BEST Mac and Cheese in the WORLD

I love mac and cheese more than anything and for YEARS I've been trying to find the perfect mac and cheese recipe. I like my mac and cheese creamy and cheesy (but who doesn't?!), and I will NOT settle by using velveeta. As I may have mentioned before, I hate the stuff. In order to find the perfect recipe, I am constantly trying different techniques, but nothing seems to do the trick. Usually, the mac and cheese turns out to not be creamy enough, or taste cheesy enough. Fear not though!! After continuous trial and error, I have FINALLY found the million dollar winner. THIS recipe is BY FAR the BEST mac and cheese I have ever had. As you can see, it is ridiculously rich and creamy, and it is SO flavorful. If you want to treat yourself, or impress someone special, make this recipe. If you follow the recipe perfectly, I can GUARANTEE you will love it!! This is the only mac and cheese recipe you will ever need.
Just a side note, this is a stove top recipe. If you like baked macaroni and cheese, follow these directions after making the mac and cheese: 1. Preheat the oven to 350 degrees; 2. Spray a baking dish with Pam; 3. Pour the mac and cheese in the baking dish; 4. Mix panko bread crumbs with melted butter or olive oil; 5. Top the mac and cheese with shredded cheddar; 6. Sprinkle the panko on top; and 5. Bake the mac and cheese for 25-35 minutes, or until the mac and cheese is golden brown.
  • 1 pound cellentani pasta
  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 3 cups milk
  • 1 12 oz. can evaporated milk
  • 1 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chicken bouillon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 4 cups freshly grated sharp cheddar cheese
  • Cook pasta according to package directions
  • Melt butter in a large skillet over medium heat and whisk in flour. Whisk for 2 minutes then turn heat to low. Whisk in milk. 
  • In a small bowl, whisk cornstarch into evaporated milk.
  • Add the evaporated milk to skillet.
  • Add the Dijon mustard and all remaining seasonings to the skillet.
  • Bring mixture to a boil, whisking constantly, then reduce heat to medium and simmer until thickened (continue to whisk). 
  • Whisk in sharp cheese until melted. 
  • Add pasta and toss until evenly coated.

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