Graceful Mary

Here’s how I make mac and cheese. This is a highly requested side in our house.

Ingredients:

• 1 pound of cork screw or elbow pasta
• 1/2 stick of butter
• 1/4 cup flour
• 5 cups of milk
• 8 oz grated extra sharp white cheddar cheese
• 8 oz grated sharp cheddar
• 4 oz grated smoked Gouda
• 4 ounces cream cheese
• 1 Tablespoon better than bouillon roasted garlic
• Salt and pepper to taste
• 1 tablespoon of mustard (trust me)
• Reserve enough cheese to layer and top your macaroni.

First thing is to cook your pasta and put it to the side. I run cold water on my pasta so it will stop cooking. You don’t want overcooked pasta. Preheat oven to 350. In a medium size saucepan add the butter and melt, once melted…slowly add flour whisking until mixed well.

Once flour and butter or mixed slowly add your milk on medium heat. Constantly whisking while you are adding the milk. Once milk is heated add your cream cheese, white and regular cheddar, and Gouda. Continue to whisk until cheese is melted and well blended. It should have the consistency of a sauce. Once you have a consistency of a sauce add your roasted garlic, salt and pepper, and mustard. Mix into your sauce. Then add cooked pasta. Put half of the pasta in a baking dish and layer with grated cheese. Pour remaining pasta and top with grated cheese.

Put in oven at 350 until bubbly (about 30 minutes). You can broil for about 3-5 minutes prior to serving if you like your cheese a little crusty if not then serve without broiling.

Notes:

You can put more or less cheese. It’s all about preference. I promise no one will complain that it’s too cheesy.

You can taste the pasta before putting in the oven to make sure the flavor is how you like it.