No-Boil Mac ‘n Cheese

     This mac ‘n cheese is mostly a recipe that I got from my dad, and it’s (in my opinion) the BEST!  You can eat it simply as-is or add beans and vegetables to the mix to up the nutrition factor.  I have made it with garbanzo beans and edamame (fresh whole soy beans), but you could also try carrots, peas, green beans… whatever you’d like.  As a refresher (or, if you’ve never made a cheese sauce before), you may want to read over: Basic Cheese Sauce

  • In about 3 Tablespoons of Butter, sautée 1/2 Cup of diced White Onion
  • To the onion, add a table spoon of Dijon Mustard, a dash of freshly grated Nutmeg and a pinch of Salt and Pepper
  • Once the onion is soft, add 1-2 cloves of minced Garlic; heat for about a minute
  • To the mixture, add about 3 Tablespoons of All-purpose Flour; whisk constantly until the flour is cooked (see: Basic White Sauce for tips)
  • After the sauce is a toasted blond color, add about 3 cups of Whole Milk
  • Whisk constantly over high heat until the sauce comes to a boil.
  • Once the sauce boils, take it off the heat and then stir in about 8oz of shredded or crumbled cheese (I prefer a mixture of sharp cheddar and mozzarella).  Whisk until the cheese is all melted and the sauce is smooth.
  • In baking dish, place 16oz of uncooked Macaroni pasta, and pour the cheese sauce over the pasta so that the pasta is completely submerged– if you need to add more milk to raise the level of the sauce so that the pasta is completely covered, do so.
  • Top with more shredded cheese if you desire a cheesy crust!
  • Cover the dish and bake at 375° for about 30 minutes.
  • After 30 minutes, increase the temperature to 400° and bake for another 10-15 minutes.  *You can add bread crumbs on top at this point if you’d like.
  • You’ll know it’s ready when the cheese on top starts to bubble and brown.  Yum!

mac 'n cheese

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