You may be tempted to stick to Kraft macaroni and cheese, but this homemade version from chef Andy Husbands is almost as simple to make and so much more delicious. Cook the macaroni, prep the sauce, and then stir everything together to combine into a big ‘ol pot of cheesy goodness.
- 1 pound elbow macaroni
- 2 cups whole milk
- 1/4 cup water
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all purpose flour
- Tiny pinch of ground nutmeg
- 1/4 teaspoon ground white pepper
- 1 teaspoon kosher salt
- 2 cups yellow Cheddar, shredded
- 1/4 cup Parmesan, shredded
- Cook the elbow macaroni according to package instructions until al dente. When the pasta is done, strain well, place back in pan, and mix with 1 tablespoon of butter.
- While the pasta cooks, prepare the cheese sauce. In a bowl, combine the milk and water.
- In a medium, heavy-bottom saucepan over low heat, melt the remaining 3 tablespoons (45 g) of butter. Add the flour and stir with a fork continually until the mixture (roux) is well combined and has a nutty aroma, about 2 to 3 minutes. The roux should not brown.
- Slowly add the milk mixture to the roux, whisking until fully incorporated, Add the nutmeg, white pepper, and kosher salt. Increase the heat to medium-high to bring the mixture to a simmer, whisking frequently as it heats.
- Simmer the mixture, stirring occasionally with a wooden spoon to prevent scorching, until it is a little thicker than maple syrup and coats the back of the spoon, about 5 minutes. Remove the sauce from the heat.
- Fold in the cheeses and stir well. Add the macaroni and taste for seasoning, adding kosher salt and pepper as needed. Serve hot.