Erica’s Magic Mac and Cheese

Did you know that in the time it takes to make a box of mac and cheese, you can actually make a homemade one (and it will taste a whole lot better)?

For those of you who know me (or follow along with my blog), you know I’m not a huge fan of store bought boxed products. The problem is, they usually have so many gross additives, colorings and preservatives, that you end up not knowing what you’re eating. Mac and cheese is a prime example of this major issue.

Today, I’m going to help you rid these boxes from your life and finally share my secret mac and cheese recipe. This basic recipe is is my go-to whenever I want impress someone or make a quick and delicious meal in minutes.

Print Recipe

Erica’s Magic Mac and Cheese

This basic recipe is is my go-to whenever I want impress someone or make a quick and delicious meal in minutes!

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

Course: Lunch, Main Course

Cuisine: American

Keyword: Mac & Cheese

Servings: 4

Ingredients

• 1 lb Small Pasta I love shells
• 2 tbsp Butter
• 2 tbsp Flour
• 2 cups Milk
• 1 cup Cheddar Cheese grated; I use Hoffmans sharp or extra sharp
• 1/2 cup Fresh Mozzarella grated; if you buy the pre-shredded, bagged crap, I will judge you
• 1/2 cup Provolone shredded
• Salt
• Pepper

Instructions

• Grate all your cheese. This is the secret to this recipe. DO NOT buy the pre-shredded stuff. It’s not good and it’s not good for you. Take the time to shred the cheese. It will make all the difference in the world.
• Boil your pasta until it’s al dente. Drain it. If you cook it all the way, it will be too mushy when you add it to the sauce.
  
• In a medium sauce pan, melt your butter on medium. Once its melted, add your flour and whisk it in (this is called making a roux). Once the flour is incorporated and has cooked out a bit (about 2 minutes), slowly start to pour in your milk. Whisk in milk, a little at a time and making sure to stir well so that no lumps form. Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy.
• Once the milk is thick and glossy, remove from the heat and start to add in your cheese a little at a time and keep whisking. Once all your cheese is incorporated, add your drained pasta.
  

It’s that simple! Not only is this recipe good on it’s own, but it’s a great base for all sorts of other variations of mac and cheese. Once you’ve mastered this basic recipe, try adding some vegetables or truffle salt to shake it up a bit!

Love always,
Erica