Everyday Mac n' Cheese

Look it’s my first post, how exciting!

It’s actually kind of fitting that my first post is for mac n cheese since this american classic is what got me into cooking in the first place.

Growing up my mom had to work and so dinner was often made by my oldest sister. And all she really knew how to make was boxed mac n cheese, which, in my opinion, tastes only slightly better than the box itself. I soon came to realize if I wanted something tasty for dinner I was going to have to make it myself, thus began my journey into the wonderful world of culinary delights. It also began my journey of being the person my siblings called when they had cooking questions, thus the blog.

But enough about me, let’s talk noodles.  

The part of making mac n cheese that takes the longest is boiling the noodles, especially if you live at a high altitude. Couple years back I found a recipe in Cook’s Country that helped streamline everything by boiling the noodles in the milk and water. So there is no straining here, it truly is a one pot meal. Added bonus, the noodles release their starch into the liquid and help to thicken it up so we don’t have to add as much cornstarch, cause I know this was a big concern of yours.

Ready? Of course you are. Let’s go!

Step 1- 

3 ¾ c Water

2 c Milk (the recipe was developed using whole milk, if you want to use 2% or skim you just need to add a little bit more cornstarch, lets say ¼ tsp)

½ tsp Table Salt

3 c Macaroni, or other fun shaped noodles (boring ones need not apply)

In a large pot or skillet, bring water, milk and salt to a simmer over medium-high heat. Add macaroni and cook, stirring often to keep the noodles from clumping. And I’m serious about the large pot people, this has a tendency to want to boil over because that’s what milk does. So give yourself lots of head space to try to prevent a big mess.

 Cook until the noodles are just shy of being done, just a little chewy in the center. Most of the cooking liquid will be absorbed, if it’s looking a little dry just add some more water.

Step 2-

2 tsp Cornstarch

1 Tbl Water

2 tsp hot sauce- completely optional, but it doesn’t really add much heat (stop being such a baby) just a little depth of flavor

In a small bowl whisk together cornstarch, water and hot sauce. 

This is called a slurry and its purpose is to prevent the cornstarch from clumping when you add it to the hot liquid.

The purpose of the cornstarch is to create a suspension that will allow the cheese and the milk to coexist in a creamy, happy state. Instead of a disgruntled, clumpy state.

Add slurry to noodles by slowly pouring it into the pot while stirring things up to evenly distribute the cornstarch before it starts to thicken. I know you want to just dump it in all at once but that way leads to clumping. Clumping bad.

Simmer until slightly thickened, bout 1 minute.

Remove pan from heat.

Step 3 (This is so easy there are only 3 steps)

3 c shredded Sharp Cheddar Cheese (for flavor)

2 c shredded Monterey Jack Cheese (for creaminess)

Ok here’s the kinda trick part, not too tricky, just follow my instructions. Take a handful of cheese and add it to the noodles, like so-

See how I don’t have too much cheese in there at once, this is key.

Now stir in the cheese until it is almost fully melted-

Can you see this bits of unmelted cheese? Look I took these photos with my cell phone, just kind of squint.

Keep adding cheese one handful at a time and stir in until all the cheese is fully incorporated. If it’s looking too stringy just add some more milk until it’s nice and creamy looking.

That’s better. Oh look, I added some peas and ham to make it a complete meal. Dinner is served!

Couple of quick things-

This recipe will feed a family of 3 young kids and 2 adults with some leftovers.

You can just use 5 cups of cheddar instead of cheddar and monterey jack, it will still turn out just fine. However you can’t omit the cheddar because all the other cheeses are too mild to really make a great mac n cheese. Unless you are making fancy mac n cheese, but that’s a different recipe.

Everyday Skillet Macaroni and Cheese
Salt and pepper
3 3/4 cups water, plus more as needed
2 cups milk 3 cups elbow macaroni
2 teaspoon cornstarch 2 teaspoons hot sauce- optional 3 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
INSTRUCTIONS
1. Bring water, milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.
2. Whisk 1 tablespoon of milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Serve.

~Julia :)