Old Fashion Mac and Cheese

Written by Published on in Side Dishes
Rate this post

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Recommended Equipment

1-Quart Saucepan
6-Quart Stockpot
Stainless Steel Colander

About This Recipe

Macaroni and Cheese… What more can possibly be said about macaroni and cheese? I think I can safely say that if this is not one of your favorite things, then I do not know if we can be friends…lol. This recipe is a more old fashion take it though, hence the name “old fashion mac and cheese.” But for this one I do hope you have some big pots as you will be cooking up a pounds worth of pasta.

Boiling Pasta

The trick to cooking good pasta lies in two factors. The first is to only salt the water, never use oil. The reason for this is because pasta will get its flavor from the water and salt works perfectly for this. We do not use oil cause oil is not really going to soak into the pasta and any oil that gets left on the pasta only makes it harder for your sauce to stick to it. Secondly is the “rolling boil.” A roiling boil is where achieve a vigorous, bubbly boil that creates a stirring/active motion effect. Once you have that your pasta pretty much stirs itself. To get your rolling boil you need to maintain a high heat with causing your water to boil over.

Making Your Cheese Sauce

This is just a real quick tip when you start making your cheese sauce. Make sure you have all your ingredients measured out and ready to go. When you start this process you are going to be making a roux sauce, and if you use to high of a heat you can risk burning it. So you cannot waste anytime measuring out your milk, cream, and cheeses. If needs be have a helper in the kitchen so that they stir and you add in your ingredients. After you have everything nice and smooth you are safe to put your sauce on a low heat and stir until pasta is done.

A nice smooth cheese sauce is the goal.
Old Fashion Mac and Cheese
Pin
Print

Old Fashion Mac and Cheese

Recipe by morcayneCourse: Side DishesDifficulty: Medium
Servings

8

servings
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

Ingredients

  • 5 Tbsp Unsalted Butter

  • 1 Pound Elbow Macaroni or Shells

  • ¼ Cup Flour

  • 1 ½ Cups Whole Milk

  • 1 Cup Heavy Cream

  • 4 Ounces Cream Cheese

  • 16 Oz Shredded Sharp Cheddar (divided)

  • 2 Tsp Garlic Powder

  • 2 Large Eggs (room temperature)

  • ½ Cup Sour Cream

  • 8 Oz Extra Sharp Cheddar (cubed)

Directions

  • Preheat your oven to 350 degrees Fahrenheit and butter up a 9×13 inch baking dish.
  • Cook your macaroni as directed on label.
  • Meanwhile, melt down your butter in a large saucepan over medium heat.
  • Add in the flour and whisk until smooth.
  • While whisking slowly pour in your milk and then you cream making sure it maintains its smooth consistency and bring to a low simmer.
  • Add in your cream cheese and 1 ½ Cups of the shredded cheddar and whisk until melted and smooth.
  • Stir in your garlic powder and a pinch of salt and pepper.
  • Remove the cheese sauce from heat and stir in the macaroni.
  • In a small bowl whisk together your sour cream and eggs and fold into your mac & cheese.
  • Pour your mac & cheese into the baking dish and stir in your cubed cheddar.
  • Top with the remaining shredded cheese.
  • Bake for about 20 minutes or until the cheese starts to brown.

Comments are closed.