Mac and Cheese

Calling all comfort food lovers! This is my go-to mac and cheese recipe!

Mac and cheese is definitely synonymous with comfort, carbs and ooey-gooey cheese – 3 of my favorite qualities in any food. I have always been a cheese lover and actually, mac and cheese was one of the first things I ever made as a kid. Yes.. my brother and I had our kraft dinner mac and cheese phase. Although, I never found that mac and cheese to be cheesy enough or satisfying to be honest.

I then began just dumping my favorite cheddar cheese into some cooked pasta. I’m not going to lie, twelve year-old Sarah especially loved using laughing cow cheese in pasta. It just melted so perfectly and back then I wasn’t the cheese enthusiast I am today, preferring to shop at local fromageries instead. I would add a few laughing cow cheese wedges to my pasta and pop 3 or 4 straight into my mouth (lol).

Fast forward ten years, my ideal trip to the market includes a stop by all the cheese shops. I have yet to meet a cheese I don’t like – I honestly love trying them all but I do have my favourites. I feel as though I wouldn’t be Italian if I didn’t say Parmigiano-Reggiano first. After all it is the ultimate umami as described by Massimo Bottura in Chef’s Table (if you haven’t seen that documentary, it’s a must). Among my other favourites, there’s chèvre, camembert, Gorgonzola, ricotta and fresh mozzarella.

This mac and cheese recipe calls for a cheese sauce but don’y be intimidated by making a roux. With a few simple steps, you’ll have a luscious, creamy and cheesy sauce.

You will need:

butter

brown rice flour

milk

onions

cheddar & parmesan cheese

nutmeg

pasta of choice

Mac and Cheese (serves 5-6)

Ingredients:

  • 3 tbsp butter
  • 1/4 onion, diced
  • 1/4 cup brown rice flour (or all-purpose)
  • 3 cups milk of choice
  • 1 cup sharp cheddar, grated
  • 2 ounces parmesan cheese, grated
  • salt and pepper to taste
  • 1/8 tsp nutmeg
  • 1 1/2 cups macaroni or penne pasta

Directions:

  1. In a large pot over medium heat, melt butter and add diced onion. Lightly caramelize for 4-5 minutes.
  2. Add brown rice flour and mix until a paste forms. Cook for 3 minutes.
  3. Add 1/2 cup of the milk and whisk.
  4. Continue adding milk slowly, whisking until all milk has been added.
  5. Add cheddar, parmesan, nutmeg and salt and pepper to taste. Whisk until cheese is fully melted.
  6. Cook 1 1/2 cups pasta according to the directions on the package. Drain and pour into cheese sauce. Mix and serve. Enjoy!

happy cooking,

Sarah

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