Having the house to myself again means more cooking adventures. Today I decided to make good ol’ Mac n Cheese from scratch. I read a bunch of recipes and basically did a spin of my own with whatever ingredients I had on hand. I used a mixture of mozzarella and cheddar as well as some thyme that was leftover from a random turkey I roasted last week (my parents liked the one I made at Christmas that much). I also added onion and bacon on top as garnish and it turned out delicious and worth making from scratch. I’m sure we all have KD in the cupboard right?
Here is my take on classic.
– 6 cups of cheese. The more the merrier. I mixed 3 cups each of mozzarella and cheddar but you can be creative.
– salt & pepper
– 3 springs of thyme
– 3 cloves garlic (minced)
– 6 strips of bacon (I like a lot of bacon so you can use less if you’re afraid of dying)
– 1 giant onion
– 4 cups of milk
– 1 lb of macaroni
– 3 table spoons of butter
– 3 tablespoons of flour
1. Bring a pot salted water to a boil. Poor in the pasta and put the stove on medium-high and cook for 9 minutes. It’ll be soft and chewy but still a tiny bit hard, that’s what we want.
2. Preheat oven to 400 degrees Farenheit. Note: if you’re oven has a convection setting don’t use it because it doesn’t work well for this.
3. In another pan, heat the milk with 3 sprigs of thyme and the cloves of garlic. If you’re using whole milk, you might want to take out some of the curds this makes. I used 2% and I didn’t do this. It curdled a little bit but it actually added to the creaminess.
4. In a giant pan, melt the butter and whisk in the flour. Keep stirring it so it doesn’t turn into this hard lump. Add the milk mixture into the pan and stir stir stir. When it’s all nice and smooth (you can’t see the butter separate from the milk add 4 of the 6 cups of cheese. Add some salt and pepper for taste. Then add the cooked macaroni into the mixture and mix well so it’s all coated with the cheese mixture.
5. Poor all the contents into a baking pan (if you don’t have a giant one you can use 2 mini ones). Sprinkle the rest of the cheese on top and plop it in oven for 30 minutes.
6. While it’s baking, cook the bacon to a crisp. I left it in strips but it’s probably easier to evenly coat the mac n cheese if you cut them up to pieces. Use some of the leftover bacon oil to cook the onion.
7. After 30 minutes, pour the bacon and onions on top of the macaroni and serve! Yum.