Scratch made Mac & Cheese

If you don't already know, Bennett is an absolute macaroni and cheese addict. He always says yes if I ask him if he wants mac and cheese for dinner, and he gets so giggly and excited. I tried to give him kraft mac and cheese once, and he spit it out on his plate! He doesn't mind the velveeta shells and cheese, but honestly, I feel like thats just noodles coated in plastic... so unhealthy!

So it took me a few times to perfect my cheese sauce, and I think this is pretty close to perfection. It's so gooey and flavorful, and it takes about 12 minutes to make, (the time the pasta takes to cook) which is awesome!

So I won't make you wait any longer, here it is.....

----Perfect Mac and Cheese----

1 cup of macaroni (elbow) noodles (cooked according to package)
1/4 cup of pasta water

2 tablespoons butter
2 tablespoons flour
3/4 to 1 cup of milk or cream ( I used half & half )
1/2 cup shredded sharp cheddar cheese
salt, pepper, onion powder, paprika TO TASTE

Boil your water and cook your pasta. Be sure to reserve 1/4 cup of the pasta water before you strain your pasta.

While your pasta is cooking, heat a saucepan to medium heat, and toss in butter. Allow the butter to somewhat melt, and add equal parts flour. Whisk continuously, the mixture will become a paste, KEEP WHISKING.

This paste is called a roux. A roux is used to thicken sauces and soups. After whisking and cooking the flour taste out of our roux (about two minutes), go ahead and add your seasonings. I put salt, pepper, onion powder, and paprika in mine.

 No specific measurements with the spices, just to your liking. I usually use garlic powder too, but I'm all out.

Now, lower your heat to low, and add your 3/4 cup of dairy. Milk, cream, or half and half work just fine. Be sure to whisk the whole time you slowly pour it into the pan, otherwise your dairy could burn and curdle. You will see the mixture thicken as you whisk the liquid in. Add the 1/4 cup of pasta water, and whisk. Once incorporated, add 1/2 cup shredded cheese and whisk until cheese is completely melted.

 If you feel our sauce is too thick, add a bit more milk. Otherwise, that's all there is to it! Throw your cooked pasta into the sauce and stir to coat!

Totally delicious, flavorful, quick and easy, scratch made mac and cheese!

It's Bennett approved ;)