YES, it’s another homemade Mac and Cheese Recipe!
It might not be as good as the ole fashioned baked stuff your grandma made! But, in my opinion, it’s better than the boxed stuff and pretty simple to make!
What you will need:
2 qt Sauce pan (for noodles).
1 qt Sauce pan (for cheese sauce).
Whisk or large wooden fork or stir spoon.
1 Tbsp of Vegetable or Olive Oil.
1 1/2 cups of small elbow macaroni noodles.
1 “heaping” cup of graded cheddar cheese (mild or medium).
3/4 cup of heavy whipping cream (you can use regular whole milk).
3 Tbsp of butter.
1 1/2 tsp of salt, or to taste
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Follow suggested directions on the box to cook the macaroni noodles.
Add about 4 and 3/4 cups of water to the 2 qt sauce pan, Tbsp of vegetable or olive oil and 1 tsp of salt and bring to a boil. Add noodles and cook until al dente or slightly firm but not tough. Be careful not to over cook.
When noodles are close to done, melt the 3 tbsp of butter in the smaller sauce pan on low heat. Add about 1/2 tsp of salt and the 3/4 cups of heavy whipping cream, to the pan. Whisk butter and cream together until well blended.
If your noodles are done, drain briefly in a strainer (we want to retain just a little of the moisture so don’t strain it dry) and return it to the hot pan. Set it aside on a pot holder or cool burner on the stove.
Increase heat to medium-low (#3 or #4 on electric stove) on the heavy cream and butter, and whisk or stir a couple of times, until it starts to simmer (decrease heat a little).
Then pour over the done and drained noodles in the 2 qt sauce pan, and mix around until noodles are well coated with cheese sauce.
Note: If it looks a little dry, try adding a little hot water to the pan and stir until blended together and smooth again.
I am not good at making these videos with one hand, but here is a video of me making the cheese sauce.