We had to put Mac’ and Cheese on our top ten list. Josh wooed me with this dish while we were dating. The recipe cooks enough for an army but we love eating our delicious, golden mac’ and cheese for days after he make this. Josh found this recipe on a food blog and made some tweaks to make it his own. It was kind of funny and sad this last time he made it. He burnt 2 pots of cheese sauce to get to the final result. We think the pan was too thin. But on the third try he got it right and tasted spectacular.
Mac’ & Cheese Recipe*
Disclaimer: We cook like artists not scientists. These measurements are about measurements. Use your cooking intuition and these guidelines to create a masterpiece 🙂
(4) pounds of pasta
(4) pounds of grated cheese (Don’t use pre-grated cheese)
(1) 8 oz packet of cream cheese
1/4 gallon of whole milk
1 quart of Half & Half
1 cup of flour
1 cup of butter
1 splash of white wine
A few tablespoons of Worcestershire sauce
A few tablespoons of brown mustard
Boil the pasta until al dente. Create a cream sauce with the milk, half & half, flour, and butter at medium heat. Add handfuls of grated cheese until all the cheese is melted. Add the cream cheese and melt. Add a splash a white white, a few tablespoons of Worcestershire sauce, a few tablespoons of brown mustard. Add salt and pepper to taste. You can add a little more or less of these ingredients depending on your taste.
Combine the pasta and cheese sauce and put into (2) 9×13 pans. Top with bread crumbs and Parmesan cheese. Bake uncovered at 350 degrees for 35 minutes. Check the cheese occasionally for browning.