A few weeks ago my boyfriend’s mom tried to make a bet with me that I couldn’t go two weeks without eating cheese. I say she tried to make the bet because I instantly backed down knowing I couldn’t give up my rich, creamy, delicious blocks of cheese. I mean seriously. Cheese is something you can eat morning, noon and night. Omelets, burgers, tacos… hell I’ve even melted it onto of my instant Ramen noodles. So on this Saturday night when my friend Megan (yes we have the same name) asked if I wanted to spend the night making food and drinking wine I instantly jumped at the idea of her teaching me one of her many homemade mac and cheese recipes she has stored in her little head. For this recipe you can use any variety of cheese you like, but I wouldn’t add anymore than 3 types in one recipe. Tonight we used Montery Jack and Cheddar Melange Cheese & Gruyere from Trader Joe’s. We were in a little time crunch since we had pie in the oven and still were blending a pumpkin dip but I would have loved to sprinkle some bread crumbs on top and baked it in the oven for that extra crisp. Below is Megan’s recipe, enjoy.
Megan’s Homemade Stove Top Mac and Cheese
1 lb pasta
3 Tbsp butter
3 Tbsp flour
2 cups milk
1 lb of any variety of cheeses of your choice
Melt butter on medium. Lower heat to low, and whisk in flour; the butter and flour will coagulate. Stir in 1 cup of milk while continuing to whisk at the mixture. Turn up the heat to medium and let simmer while mixture thickens. Whisk in cheeses of your choice adding milk if necessary to maintain consistency. Once all of the cheese is melted and desired consistency is met, pour cheese mixture over pasta and fold together. For added flavor, pour into casserole dish and top with bread crumbs. Bake in over at 400⁰ for 10-15 minutes to brown breadcrumbs and top layer of macaroni. Top with salt or pepper to taste and serve.