Homemade Mac & Cheese
For years I have searched for just the right Homemade Mac & Cheese. I have always struggled with the cheese sauce! It would taste good but have a weird texture. Finally, after thousands {ok, maybe hundreds} of tries…I have came up with what I think is a winner. There are a couple of things that make it awesome. First of all, you need to grate your own cheese. Store bought shredded cheese just isn’t going to cut it. The secret ingredient is cornstarch. Added to the grated cheese, it will thicken the sauce without having to make a roux. Super simple.
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Want to try this dish with other main dishes? Try these…Slow Cooker Roasted Chicken & Crock Pot Pulled Pork.
It is basically cheese heaven! The kind of cheese dish that dreams are made of and our side dish of choice when I make Crock Pot Meatloaf. My Tales is probably drooling on her computer screen because it is her favorite meal in the history of EVAAA!!
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Like I mentioned above, I think it is important that you grate your own cheese. I am not exactly sure of what they put on pre-grated store bought cheese but it just doesn’t seem to have the same melting quality or texture. Then add the cornstarch directly to the cheese.
Be sure to mix it up well. This will eventually be what thickens your glorious sauce.
Once your pasta is cooked {I decided to stick with traditional macaroni}, add the butter and let it melt.
Return the pan to the heat {but turn it down to medium}, add the cheese and evaporated milk. Stir until the mixture is thick and smooth. Then add the seasoning. If the sauce is too thick add a tablespoon of milk at a time until you get the right consistency.
Friends…look at this bowl of total tastiness! A little more grated cheese on top and forget about it!
Now I have to tell you this…heated up the second time it isn’t quite as smooth and creamy. That isn’t to say that it isn’t still awesome. My family didn’t complain anyway. I guess what I am trying to say is that, it is really better the first night but please, don’t let that stop you. The fact is that you aren’t going to have much for leftovers anyway. Enjoy!
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Homemade Mac & Cheese
Ingredients
- 3 1/2 cups uncooked pasta
- 3 tbsp butter
- 2 1/2 cups cheddar cheese {grated}
- 1 tbsp corn starch
- 1 12 oz. can evaporated milk
- 1/4 tsp garlic powder
- 1/4-1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Cook your pasta according to package directions, drain, return to pot and add butter. Add cornstarch to grated cheddar cheese. Then add cheese mixture, together with evaporated milk to pasta and return to medium heat. Stir constantly until thick and smooth. If you want a thinner sauce then add a tablespoon of milk at a time until it is to desired thickness. Add seasonings {more or less to taste} and serve with extra shredded cheese if desired. Serve immediately.
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