What is more comforting than a big bowl of hot, creamy, gooey, mac and cheese. I love all pasta but mac and cheese is definitely a classic at our house. It’s great as a main course or perfect as a side, and it reheats just as nicely! My other favorite is that we usually have all the ingredients already on hand, we always have pasta, milk, and butter and we always have some type of cheese I can make work. You can also add in other ingredients such as, bacon, peas, chicken, sauteed mushrooms and much more. I wanted to share this quick 5 ingredient recipe but don’t let that make you eel like you can add more too it. In my recipe I suggested milk but of course you can use half and half, buttermilk, or heavy whipping cream. You can also add as many varieties of cheese that you would like!
Simply start by filling a large sauce pan or stock pot with salted water and bring to a boil. In the mean time in a smaller sauce pan start melting you butter. Once melted sprinkle in your flour and mix together, creating a roux. Let that mix cook for a couple minutes to make sure all of the flour taste cooks out, than slowly pour in your milk, whisk gently to mix. Once smooth and creamy you can ad in your grated cheeses, stir to incorporate, at this point your sauce is basically done, if you want you can season it with salt, pepper, garlic or any other flavors.
Once your pasta is cooked, drain and add into the sauce pan with your cheese sauce. Stir gently to mix, at this point you could add your other ingredients in if you want. I served mine just with a little more cheese on top but you may also pour into a casserole dish, top with more cheese and broil until golden brown. Serve immediately or save and reheat for great leftovers!
- 6 oz. penne noodles, really any pasta will work
- 4 tbsp butter, salted or unsalted
- 1/3 cup flour
- 3 cups milk, any percent will work
- 3 cups grated cheese, and kind works
- Fill a stock pot with cold salted water, bring to a boil, add your noodles and cook according to package directions
- In a small cause pan melt the butter and add in your flour. Stir together to make a roux.
- Cook the roux for 2-3 minutes so the flour taste cooks out and slowly add in your milk. Whisk to combine, once smooth add in your grated cheese and whisk again until smooth. If the sauce is too thick you can add more milk or a little of your pasta water. You can season you sauce with salt and pepper if you want.
- Once your noodles are cooked, drain and add into the pot with the cheese sauce. Gently stir to incorporate. Serve with a little grated cheese on top or pour into a casserole dish, top with more cheese and broil until golden brown.