I'm a firm believe that every person should have a signature dish. I wouldn't say that this is mine, but I also wouldn't NOT say that this is my signature dish. To be honest, I'm not really sure what defines a Signature Dish.
I mean... I've made a lot of really impressive foods and desserts in my lifetime. I've definitely created more complicated recipes that only exist in my head. But I've spent decades of my life making this deliciously cheesy carb-filled dish of wonder and delight for the people I love most in the whole world. I think that's worth some kind of title at least.
Homemade Macaroni and Cheese
Ingredients
- 16 ounces uncooked pasta
- 1/4 cup butter (57 grams)
- 1/4 cup flour (30 grams)
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1 tablespoon honey mustard (It's okay if you don't measure this. That's what you've got eyeballs for.)
- 2 cups milk (244 grams)
- 2 cups shredded cheese (divided) (240 grams)
Instructions
- Boil the pasta in a large pot.
- While the pasta is cooking, melt the butter in a small pot over medium heat.
- When the butter has completely melted, add the flour, salt, and onion powder all at once. Briefly whisk and then add 1/2 cup of the milk. Whisk together furiously. This is no joke. Don't be kidding around about this whisking. You've got to whisk that milk and flour mixture like it's trying to beat you to the passenger seat in the car, when it's CLEARLY your turn. Keep going until it's completely smooth.
- Reduce heat to medium-low and continue cooking, whisking every minute or so to keep things smooth and not stuck to the bottom of the pot.
- When the mixture starts to thicken, add the remaining milk and honey mustard. Keep cooking on medium-low heat, whisking every minute or so until it starts to get thick again.
- Turn the heat off and add 1 cup of the shredded cheese. Whisk slowly until the cheese melts.
- When the pasta is done cooking, drain the noodles - but don't rinse them. Put the noodles back in the large pot. Pour the cheese sauce over the noodles and stir gently until the noodles are covered in sauce.
- At this point, you've got a decision to make. You can sprinkle the rest of the cheese on top of those noodles right here and now and start eating 2 second later. OR...you can put the noodles in an 8x8" baking pan, cover with the remaining cheese and bake at 350°F for 20-30 minutes. You just watch for that cheese to get all those gorgeous golden brown spots and you'll know it's ready.
Notes
Do NOT come asking me which way you should make it. If you're old enough to read a recipe, you're old enough to know your own mac and cheese mind. I'm not going to boss your business. Make your own decision.
PS: Have you ever heard of Béchamel sauce? It's French. It's a sauce made with butter, flour, and milk. Sound familiar? You just made a variation of Béchamel sauce. If you keep the butter, flour, and milk ratios the same as this recipe...you can make ALL SORTS of fun sauces - both sweet and savory.
