A really superb mac and cheese comes together like a symphony.
There’s a technique of timing. Each component needs to be added in at just the right moment.
How else could these two ingredients combine to make something so incredible?
Of course, there are other ingredients too. But pasta and cheese are the stars.
Meet the cast of characters:
2 lbs pasta (2 boxes) boiled
5 cups grated cheese (separated into a 3 cup batch and a 2 cup batch)
1/4 cup butter
1/4 olive oil
1/4 cup flour
3 cups whole milk
1 tbs salt
1 1/2 tsp mustard powder
1/2 teaspoon sugar
1 block (8oz) cream cheese
Using an electric skillet set to 350 degrees, F, combine the olive oil and the butter. Melt.
Add the flour and stir.
Stir constantly. The mixture will thicken. When it’s thick but NOT dry….
Add the milk and stir again. Use a rubber spatula and stir while scraping the bottom of the skillet. Keep stirring for about four minutes.
When the mixture has thickened and is bumpy, bubbly….
Add the mustard powder, salt and sugar. Stir well.
Next, add 3 cups of the grated cheddar cheese, and stir, stir, stir. The cheese will melt…..
Melt into this level of gorgeousness…..
Next, add the boiled pasta and stir. Turn the heat of the electric skillet down to 250 degrees, F.
Most people would stop here, but OH NO, not us.
Add the cream cheese…and stir to melt.
We’re reaching a level of awesome here…
But wait! There’s more!
Turn the heat of the skillet OFF, and add the remaining 2 cups of grated cheese in little mounds like this. Fold into the pasta GENTLY.
What are we doing is adding little POCKETS of cheese. POCKETS. OF. CHEESE.
Again….POCKETS OF CHEESE.
I really don’t need to explain much more.