The best mac & cheese…ever! Learn the basics of making a roux, white sauce, bechamel, and more.
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
1–2 quarts milk (1/2 gallon total, amount depends on desired thickness of sauce)
2–3 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)
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.
Find it online: https://getvie.com/henley-morning-enrichment-course/