Adventures of a Creatively Clever Housewife: Creamy dreamy mac and cheesy!!

DAY THREE!!!! At what point can we actually define it as “being on a roll”? One day at a time I suppose.

Who doesn't love rich and cheesy homemade baked mac and cheese? If you just raised your hand you may want to exit stage left because today, that is what's on the menu....I mean blog :) Few things are more comforting on a cold day (and it seems to be cold EVERYWHERE as of late) than a big scoop of steamy, creamy mac and cheese. The cheesier the better. Every single member of my family loves it, and that my friend is not easy to achieve in a gang this size. The reaction to seems to be universal.

Fair warning, this is NOT a low fat recipe. I am sure you could adjust it, but as written this is an indulgence and one I make only once every few months. It is so highly anticipated in my house that last night while prepping the sauce my daughter came in and said “I love your blog” lol This is definitely a treat, not an every week side dish. Let's get to it, shall we....

You will need - (don't forget Mise En Place my dearies)

2 ½ sticks butter

¾ cup flour

1 tblsp salt

1 tsp black pepper

2 cloves garlic minced (½ tsp garlic powder)

2 tblsp brown mustard

12 cups whole milk (only two pictured)

2 medium onions chopped

4 cups cheddar

2 cups mozzarella

1/3 cup grated parmesan

1/3 cup Romano cheese

two boxes elbow macaroni (or piccolini)

Let's take a minute to talk about ingredients. First up to bat, pasta. For this blog post I went with the pasta everyone would recognize, elbow macaroni. Honestly, it is not typically what I use. I prefer piccolini (or mini penne rigate). I think it's unbent tubular shape and ridges hold more cheesy goodness. If you are ok with breaking tradition I highly recommend that change.

Next item of consideration, cheese. I like layers of flavor and therefore I like using multiple cheeses. My husband prefers mild cheddar cheese, and because I love him dearly, that is what I use. Medium or even sharp cheddar will add more tang. I'm all for saving money but store brand mozzarella is virtually tasteless. If you shop at a Sam's club, their Bakers and chefs cheese, made by Stella, is a much better option. No membership? Sargento is your best grocery store bet. Parmesan and Romano...do yourself a favor, but it in wedges and shred it yourself. The flavor is so superior to the pre-grated cheese in a bottle that you will actually use less and that, in the long run, means it is more cost effective.

Moving on....

Cook your pasta of choice to al dente, drain and set aside in a large bowl. Drizzle with a little olive oil and toss to prevent sticking while you prepare the sauce. If you prefer a more saucy mac and cheese, reduce the amount of pasta by about half a box. As written this is a more dense final product.

In a large stainless steel pot on medium low heat melt your butter and add your onions and garlic. Cook until the onions are translucent.

Next add your flour. It should come together very quickly, thickening so that when you run your wooden spoon along the bottom of the pan it parts and leaves path.

At this point you want to add your salt, pepper and mustard. Stir until combined and in goes your milk. Stir constantly until thick and bubbly. You must not stop stirring and walk away. Ask me how I know? Did anyone notice the wardrobe (pot) change? Yep...I walked away. I saw another bunny. It called me away from my vulnerable pot of goodness and my attention only returned when I smelled the panic inducing aroma of scorched milk :( NO BUNNIES!...just keep stirring, just keep stirring...just keep stirring stirring stirring (Finding Nemo...Dory...love her :)

Remove from the heat and in goes the cheese. Reserve a little of each for sprinkling over the top once in your casserole dish(es). Now is the time to taste your sauce. I am a notorious undersalter. You may like more salt than I do and this is when you should add it. Once the salt level is to your taste pour your fantastimagical sauce over your pasta and stir.