If you were wondering, this is how into Mac and Cheese I am! Outside of maybe one other thing, Mac and Cheese has been my favorite thing to cook. The awesome thing about perfecting Mac and Cheese is the fact that every batch I get to munch. And oh boy, do I munch!
The Perfect Combo
There are 2 things I have been trying to perfect in my Mac: the perfect amount of creaminess, and the perfect combination of cheeses. I’ve tried so many different things for creaminess. I started off using 2% milk, then bumped it up to whole milk, and then used half-and-half. They all added some creaminess, but when leftover (although still tasty), the creaminess had diminished. KEEP READING!
As for the cheese, I did a vast amount of research on different cheese combinations, and I have tasted some of those combinations. I loved some, and I absolutely hated some. But through the testing, I landed on this combo and it is damn near perfect.
Mac and Cheese, Please!
With the addition of my key ingredient, the combination of cheeses, and additional spices, this is some of the best Mac and Cheese you will ever eat. I legitimately mean that! There is a perfect little kick from Chipotle, a relatable and memory inducing Cheddar flavor, and a subtle smokiness from Smoked Gouda!
Ribs and Mac-and-Cheese…a combo made in ‘Merica Heaven! Check out these Smoked Ribs!
The Additions
This truly is a great base for a Mac and Cheese. The possibilities are endless! Maybe deep fry some Chicken, toss it in some Buffalo Sauce, and crumble some Blue Cheese on it to make yourself a Buffalo Chicken Mac. Take it to a whole new Wisconsin level by grilling up some Brats, add some Beer to your Cheese Sauce, and caramelize some onions.
To keep the Mac at a solid baseline but add even more flavor for the masses, char some jalapenos and candy some bacon. Chop it all up and add that smoky, spicy, sweet, and salty blend to the top of that Creamy Bowl of Cheesy Mac! Hit me up if you want some of the other recipes for your Classic Mac!
Mac and Cheese
Ingredients
- 1 lb. Elbow Noodles
- 1/2 c. Unsalted Butter
- 1/2 c. All-Purpose Flour
- 3 1/2 c. Half and Half
- 1 lb. Cheese (1/3 lb. Chipotle Havarti, 1/3 lb. Sharp Cheddar, 1/3 lb. Smoked Gouda)
- 1/4 c. Sour Cream
- 1/2 tsp. Smoked Paprika
- 1 tsp. Salt
- 1 tsp. Black Pepper
Instructions
For Noodles:
- Preheat oven to 350F. While oven is preheating, spread noodles onto baking sheet. Noodles should be evenly spread.
- Place Noodles in oven for 8-10 minutes. Begin watching at 8 minutes to make sure they don’t burn.
- Place large pan on burner. Pour water into pan and bring to boil. Pour Toasted Noodles into boiling water.
- Boil for 10 minutes or until Noodles are soft with a bite (al dente). Strain and place aside.
For Cheese Sauce:
- Shred all cheese. Place shredded cheese aside for later.
- Mix Flour with Smoked Paprika, Salt, and Black Pepper.
- In large sauce pan (burner turned to medium), melt Butter.
- Once bubbling, slowly stir in Flour mixture. Do NOT dump all flour in at once! Don’t stop stirring!
- Once evenly incorporated, pour in Half and Half. Keep stirring!
- Once evenly mixed, begin to dump in Cheese. While stirring, scoop in Sour Cream. Don’t stop stirring!
- Once evenly incorporated, dump in Toasted Noodles. Stir until Toasted Noodles are coated with Cheese Sauce.
- Pour the Mac and Cheese into large serving bowl!
- MUNCH!
Notes
Don’t overcook the sauce because it will break apart.
Wisconsin Style: Chopped Brats, Caramelized Onions, Beer Cheese
Buffalo Chicken: Chopped Fried Chicken tossed in Buffalo Sauce, Blue Cheese Crumbles, Ranch Drizzle
Jalapeno Popper: Fire Roasted Jalapenos, Chopped Bacon, Topped with Cream Cheese
Breakfast Mac: Breakfast Sausage crumbles, Mac topped with Fried Egg, Served on Hashbrowns
