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Henley Morning Enrichment Course

The best mac & cheese…ever!  Learn the basics of making a roux, white sauce, bechamel, and more.

Ingredients

Scale

1 pkg elbow macaroni

1 onion, peeled and grated or diced (you can use half of the onion if you like.  Save scraps for stock!)

1 stick unsalted butter

1/2 cup flour

12 quarts milk (1/2 gallon total, amount depends on desired thickness of sauce)

23 cups grated cheese (cheddar, jack, gouda, mozzarella are all good choices)

1 tsp salt

1 can fire roasted tomatoes (optional)

1 cup plain breadcrumbs (panko is recommended)

Instructions

1. Begin by cooking your pasta per package instructions (minus 1 minute on cooking time if you’re doing stovetop).  If using a microwave, add pasta to a large glass bowl and cover with water (two inches above pasta).  Cook in the microwave for 10-15 minutes.

2. In a large pot, add butter and onions and cook for five minutes.

3. Add flour and stir. Cook for two minutes.

4. Next, add milk (half a cup at a time) and whisk after each addition until smooth.

5. Add cheese and mix until melted, adding more milk as needed to thin the sauce.

*If your sauce gets too clumpy, remember you can always puree it in a blender!

6. Once pasta has finished cooking and sauce is done -make sure to salt and taste- combine cooked pasta with cheese sauce and spoon into a buttered baking dish.

7. Coat with panko and extra cheese, and bake at 350 F for 20-25 minutes.

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