Many people LOVE this cheesy goodness reheated, and love the leftovers as much as fresh out of the oven, But because it is a cheese sauce, it can tend to separate and does not lead to optimal results if you are making it for a get together. It is my recommendation to make this fresh before serving. *I have received many questions regarding preparing THE Mac ahead of time. Serves 6-8 as a main dish or 10-12 as a side. Sprinkle over the pasta and cheese.īake in a preheated 325 degree oven for 12-15 minutes. Then, stir the whole beautiful cheesy goodness together and make the topping. Pour the beautiful cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese. You will get the best result if you grate a block of cheese! Because of additives, it melts differently. Over the top of the pasta sprinkle 6 cups freshly shredded Cheddar (I use white or sharp), or any mix of cheese you prefer. Grease a 9×13″ dish with butter and add the cooked pasta to the dish. If you stop heating it too soon, it will not thicken correctly so whisk and heat until thickened just like in the picture at right.
This is where it will thicken considerably. Keep whisking until the sauce comes just to a very low boil - it will take several minutes. Slowly pour in 4 cups of whole milk (don’t skimp here–in fact you can even use some cream) whisking as you go until smooth. You can add it in, but you can’t take it out!) Start less and add more as needed to taste. Please note that I have changed the numbers to reflect what works well as a general rule. each of Kosher salt and pepper, but since most readers were using table salt, the result was too salty. (Tablespoon) Kosher or Himalayan sea salt and 1/2 T. flour , and whisk together for 2-3 minutes to let it cook.Īdd in 1/2 T. (1 stick) of butter in a large saucepan over medium heat. The only bummer is the tired hand you’ll have from grating all of that cheese.īoil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of kosher salt until al dente. Crispy on the outside and hot and gooey on the inside. Also, we’ve grown quite fond of next-day-leftovers* pressed flat and fried in refined (no coconut flavor) coconut oil. Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham. Add some bacon or crab if it floats your boat! Pulled pork with onions and barbecue sauce? Oh good heavens! We love to add chunks of ham and make it a full meal. How about Loaded Roast Beef and Bleu Sliders? You should probably check them out! Heck, this would make a PBJ look great. This one is the one I make to go along with Buttermilk Fried Chicken Tenders or Hammy Sammies or Beef Roast Sandwiches. This is the original picture that made THE Mac go viral!
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