'Tis the season of colder weather and warm, decadent comfort food. A delicious bowl of classic macaroni and cheese is certain to hit the spot. Not only is this a timeless dish that adults and children alike enjoy, but it's also so incredibly easy to make that anybody can do it!
Many people assume that the boxed-style macaroni and cheese is easier and just as good. Boy, are they wrong. Check out the video for a step-by-step guide to crafting your very own ooey-gooey dish of macaroni and cheese. Trust us; you'll never touch the boxed stuff again.
Mac and Cheese
6-8
10 minutes
20 minutes
30 minutes
16 ounces macaroni
2 teaspoons vegetable oil
1 stick butter
¼ cup flour
2 cups half-and-half
2 cups shredded sharp cheddar cheese
1½ cups mozzarella cheese
1½ cups Jack cheese
1½ teaspoons salt
Cook the macaroni according to package directions. Cool in cold running water. Toss in vegetable oil to avoid sticking while you make bechamel for the cheese sauce.
In a large pot, melt butter on medium heat. Add flour to make a roux. Cook roux for 10 to 15 minutes on low, stirring the whole way through to prevent burning.
While stirring with a whisk, slowly add half-and-half. Allow to thicken by simmering on low for 10 to 15 minutes. Stir frequently to prevent burning.
Once bechamel has thickened, turn off heat. Add the cheeses and salt. Mix well until cheese is completely melted into sauce.
Add macaroni to the sauce. Mix well and serve.
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