Hello National Mac-N-Cheese Day! Did you even know this day existed? Of course, it does, it’s mac-n-cheese! And who doesn’t love mac-n-cheese? When I created this recipe I was looking for an easy, homemade recipe that I could make for the holidays but it soon became a go-to recipe throughout the year. The best part is that I didn’t have to use the processed box mac-n-cheeses anymore.
Who doesn’t love an easy recipe?
I don’t know about you but I’m all about easy recipes. Something quick, little ingredients, and of course that tastes DELICIOUS!
So here is my easy cheesy, cheesy mac-n-cheese. Don’t be afraid to add more cheese.
Ingredients:
1 8oz organic elbow pasta
1 stick of butter
2/4 cup flour
2 cups grass-fed milk
2 cups organic heavy cream
1/2 teaspoon pink Himalayan salt or salt of your choice (add more if needed)
1/2 teaspoon ground black pepper
3 cups of sharp cheddar cheese (shred in a food processor)*
1 cup mild cheddar cheese
1 cup Monterey cheese
1 1/2 tablespoons of dijon mustard
parsley for garnish (optional)
*Note: I prefer the block cheese because it melts smoother than the already shredded cheese but you can use the already shredded cheese if you want to
Directions:
Cook pasta according to package.
On medium-high heat melt butter.
Slowly whisk in the flour a little at a time until you don’t see any lumps. It will become a paste.
Add and whisk in the milk, cream, and dijon mustard.
Season with salt and pepper.
Lower the heat and add the cheese. Add a little at a time allowing it to melt and become creamy.
Mix the pasta with the cheese and sprinkle with parsley.
If you like a crunchy top, add Panko bread and season with 1/2 to 1 tablespoon of Italian seasoning and 1/2 teaspoon of salt. Place mac-n-cheese in an oven-safe dish and sprinkle crumbs on top. Add a little cheese on top if you like and place in the oven on broil for 5 minutes or until the top becomes lightly brown and cheese melts.
Serve and ENJOY!!
