Mac & Cheese part 2! Should I say cheese with a little pasta? I don't know why I call it Macaroni & Cheese, because it's definitely not macaroni I used, but you may do so. You have a free will..do as your tummy pleases. This was a second attempt in making it homemade. Dear Heavens! Be still my heart. I may have to repent after this..once..maybe twice.Macaroni & Cheese
8 cups of Whole Wheat Rotini (Raw)
16 oz. Pepper Jack Cheese (Shredded)
16 oz. Mild Cheddar (Shredded)
1/4 cup of Butter
1/4 cup of All Purpose Flour
3 cups of Milk
1/2 cup of Heavy Whipping Cream
1/4 tsp Ground Mustard
1/8 tsp Ground Black Pepper
1/2 tsp Salt
2 egg yolks
1. First start bring a large pot of water to boil. Add pasta and cook until Al dente but little harder. If its still a little to hard to eat..then its perfect! (It will continue cooking in oven). Drain and rinse with cold water to stop the cooking process. Let drain completely!
2. Preheat over @ 350. Meanwhile, in a pot melt 1/4 cup of butter (1/2 stick) once melted add flour and give a stir for about 2 minutes until fully cooked and NOT burned! This will be our roux (roo).
3. Over medium heat add milk and cream. You may start with 2 cups of milk first and later add the extra cup as needed to thin out cheese sauce if needed! Whisk together until it starts to subtly thicken and add your seasonings..
4. Add egg yolks to bowl and add about 2 tbsp of heated roux mixture. Whisk together and add back to pot. Give a good whisk and add all shredded cheese.
5. You will be whisking this until it melts and thickens. If it seems too thick, here is where you add the milk. Turn off heat during this process. Add pasta in. You can add more or less depending how much cheese moisture you want.
6. Butter a baking 9x13 baking dish, add pasta cheese mixture and top with extra cheese if you want. I added shredded mild cheddar and Parmesan.
7. Bake for 20-25 minutes. Voila! You got homemade Mac & Cheese.
I would experiment with different types of pasta and cheeses. You can add anything that rubs your tummy the right way. It was a hit with my Mom. Especially with that subtle hit of the Pepper Jack, and creaminess of the Mild cheddar. YUMMO!
8 cups of Whole Wheat Rotini (Raw)
16 oz. Pepper Jack Cheese (Shredded)
16 oz. Mild Cheddar (Shredded)
1/4 cup of Butter
1/4 cup of All Purpose Flour
3 cups of Milk
1/2 cup of Heavy Whipping Cream
1/4 tsp Ground Mustard
1/8 tsp Ground Black Pepper
1/2 tsp Salt
2 egg yolks
1. First start bring a large pot of water to boil. Add pasta and cook until Al dente but little harder. If its still a little to hard to eat..then its perfect! (It will continue cooking in oven). Drain and rinse with cold water to stop the cooking process. Let drain completely!
2. Preheat over @ 350. Meanwhile, in a pot melt 1/4 cup of butter (1/2 stick) once melted add flour and give a stir for about 2 minutes until fully cooked and NOT burned! This will be our roux (roo).
3. Over medium heat add milk and cream. You may start with 2 cups of milk first and later add the extra cup as needed to thin out cheese sauce if needed! Whisk together until it starts to subtly thicken and add your seasonings..
4. Add egg yolks to bowl and add about 2 tbsp of heated roux mixture. Whisk together and add back to pot. Give a good whisk and add all shredded cheese.
5. You will be whisking this until it melts and thickens. If it seems too thick, here is where you add the milk. Turn off heat during this process. Add pasta in. You can add more or less depending how much cheese moisture you want.
6. Butter a baking 9x13 baking dish, add pasta cheese mixture and top with extra cheese if you want. I added shredded mild cheddar and Parmesan.
7. Bake for 20-25 minutes. Voila! You got homemade Mac & Cheese.
I would experiment with different types of pasta and cheeses. You can add anything that rubs your tummy the right way. It was a hit with my Mom. Especially with that subtle hit of the Pepper Jack, and creaminess of the Mild cheddar. YUMMO!
