1poundpasta, I like to use Barilla Cellentani, cooked and drained
5tbspbutter
5tbspflour
3cups2% or whole milk* I use 2 %
1 to 2tspsalt, seasoned to taste
1/2tspgarlic salt, to taste
1pinchonion powder
pinch of pepper, or more to taste
2 to 3cups shredded cheddar cheese *to taste*I prefer mild or medium
6 to 7oz.American Cheese slices*about 6 or 7 slices of the deli slices
Instructions
Cook your pasta according to the directions on the package. Drain and set aside after cooking.
In a large skillet or sauce pan (big enough to add the pasta too), over meduim heat, melt your butter, add the flour and whisk together, letting it bubble and cook for a few minutes.
Slowly add your milk, whisking it so it is smooth and mixed well. Let this simmer on medium heat until it has thickened, whisking occasionally. It usually takes mine a good 15 minutes to thicken, sometimes longer.
Add your cheeses, let them melt and stir them in, making sure they are melted and mixed fully. Add more cheese if needed to taste.
Season your sauce with the salt, garlic salt and pepper. I always start out with a little of each, adding them a little at a time. Taste as you go so you don't over-season.
After the sauce is seasoned to your liking, add your pasta (make sure there isn't alot of excess water on it). Mix well - you will probably need a large spoon at this point to stir it all together. You can adjust cheese and seasonings again if needed.
If your macaroni is too thick, thin it out with a little more milk.
Serve immediately and enjoy!
This macaroni and cheese can be stored in your fridge for up to a week. You may need to add some more milk if it is too thick when reheating...and you can always add more cheese too!
Notes
You can use any type of pasta that you like. I like to use Barilla's Cellentani pasta. They area bit thicker, with a long and twisty shape that the sauce clings too!
You need to use a milk with a higher fat content, so 2% or whole works best to get the thick and creamy sauce.
For the shredded cheddar cheese you can choose if you like mild, or medium, or even sharp cheddar cheese. I prefer a mild or medium cheddar for this macaroni.
For the American Cheese, I have tried the American cheese from the deli/cheese counter and have tried Kraft Deli slices and I prefer the Kraft Deli slices! They are both good and will make a great macaroni and cheese. Don't freak out if you are adding slices to the sauce, it all melts the same! Add as little or as much cheese as you prefer. Add a little at a time until it reaches your perfect level of cheesiness. You can always add more after seasoning too!
I add the cheese to my sauce first, then season it after the cheese melts. You need the cheese in the sauce so you season it right. The cheese tends to add some flavor and salt to the sauce, so I add the cheese first, then season according to taste.
Nutrition information is automatically calculated and should only be used as an approximation.