My kids love Mac and Cheese. I don't. Powdered cheese reconstituted by dairy isn't the same as a cheese sauce wrought from scratch. And then baked, where the culinary alchemy get kicks up a notch, resulting in gooey-cheesy goodness with a crunchy top of breadcrumbs and crispy cheese.
Or, for those who like box-style mac and cheese, one can omit the topping and serve without baking. My kids had it both ways but definitely preferred the not-baked style more, since it was much more gooey with sauce. When it bakes, the sauce gets a bit more dense and it changes the texture of the dish.
For this magic you'll need the following:
For the Sauce:
Equal parts butter and flour (3 tbsp)
2 cups cheese (didn't have much shredded, so I chucked in a cream-style cheese too-- recommended. SO CREAMY.)
2 cups milk
1 tsp mustard poweder
1 tsp paprika (I used Hot Hungarian)
.5 - 1 tsp turmeric (used mostly to kick up the yellow factor)
up to 1/4 cup hot sauce (this is my homemade Rampage Sauce)
couple shots of Worcestershire sauce
pepper (fresh ground is best!)
dash of nutmeg
Elbow macaroni, cooked
enough butter to cover inside of casserole dish
equal parts shredded cheese and bread crumbs (you can toast a piece of bread and crumble it up if in a pinch), about 1/4 cup each for topping
While the elbow macaroni cooks in water, throw the sauce together.
Start with a roux; in sauce pan, add butter and flour.
Cook over medium heat, whisking until homogeneous and golden. Add milk, whisking constantly. Add cheese, stir until melted. Add all seasonings, and simmer over low heat for five minutes.
If too thick, add more milk.
When macaroni has been drained, toss the macaroni with sauce until homogeneous.
Can serve as is, or bake.
FOR BAKED MACARONI AND CHEESE:
Preheat oven to 400F.
Butter casserole pan, and add sauce-covered macaroni. Top with equal parts bread crumbs and cheese.
Bake 15-20, or when bubbly and golden brown. Let cool for five minutes before serving.
Enjoy!