Need something warm and comforting to get you through the cold weather? Stop looking because I present to you the BEST Mac and Cheese ever. The key to making the Ultimate Mac n Cheese is grating the cheese yourself. I know, I know, it is is tedious task, but I promise it makes all the difference. We usually grate a ton of cheese, use what we need, and then freeze the rest for next time we need it. To thaw it, leave it in the fridge overnight, and you'll be good to go in the morning. This is my mom’s recipe that is basically foolproof and so easy to make. We prefer doing a combination of 3-4 cheeses. The great part is that you can use any proportions of these cheeses and still yield perfect results, making the recipe fool proof. This Mac and Cheese is creamy and cheesy but won’t leave you feeling slow and groggy for hours after which is the best part!
TOTAL TIME: 30 minutes
1 lb cavatappi pasta
4-5 cups combination of white cheddar, gruyere, Parmesan, and fontina cheese
2 cups whole milk or 2% milk
4 tablespoons butter
4 tablespoons all purpose flour
1/2 teaspoon garlic powder
Truffle salt (optional to taste)
1 cup bread crumbs (optional)
Start by boiling your pasta in heavily salted water. Cook it for about 3 minutes less time than what the box says. After it is done boiling, drain the pasta and save the pasta water.
Meanwhile, start by melting your butter in a large saucepan or pot. Add your flour and mix together until it starts to thicken on a low flame. Once it is fully combined, slowly add in the milk stirring as you pour it in. Make sure to mix to avoid any clumps.
Add in your shredded cheese while still stirring on a low flame. Thoroughly mix until it is smooth. Add salt, pepper, garlic powder, and truffle salt to taste.
Just before you are ready to serve, add in your noodles and start mixing everything together. Thin out the sauce using the reserved pasta water. Of you do not plan on baking the Mac and cheese, let the noodles cook in the sauce for a couple minutes. Season with salt and pepper if necessary and serve with parsley on top.
If you are planning on baking the back and cheese, mix together the noodles and cheese sauce. Mix the bread crumps with some salt and pepper, then sprinkle bread crumbs on top and let it broil for about 3-5 minutes at 375° or until the top is crispy and brown. Top with fresh parsley before serving.