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