This is THE BEST macaroni and cheese. Please watch the video for specialized instruction. Thank you!
Ingredients:
2 pounds elbow macaroni
1/2 cup butter
1/4 cup olive oil
1/3 cup flour
4 cups whole milk
3 cups evaporated milk
pinch of white pepper
2 teaspoons Colman’s mustard
8 cups grated Colby/jack blend
2 cups grated extra sharp cheddar
2 teaspoons salt
Boil the pasta per package instructions.
In a large electric skillet (see video) melt the butter and add the olive oil. Add the flour and begin stirring. Be sure to use a spatula with a flat bottom so you can continually scrape the bottom of the skillet. When the flour is totally mixed into the fats and has just started to toast (this is a light roux) add the milks a little at a time, stirring constantly. Continue stirring as the sauce thickens – about ten – 15 minutes. Turn the heat down to the lowest setting and add the cheese, a little at a time. After all the cheese has been added (keep stirring) and is melted, turn off the heat entirely. Add the pasta with a large slotted spoon and stir well. Serve immediately and enjoy!!
Freeze ahead option:
topping per casserole:
1 cup panko bread crumbs
1 cup grated extra sharp cheddar
This recipe will make two casserole dishes of mac & cheese to freeze. Or you can serve 1/2 of the recipe fresh, then freeze one pan. To freeze, spray a casserole dish with nonstick spray. Top with 1 cup panko and 1 cup extra sharp cheddar. Cover with foil. Freeze for up to three months. To bake, defrost casserole on counter for about four hours. Bake covered at 350° for 30 minutes. Take foil off and bake for ten additional minutes, or until your topping is toasted.
