Originally posted by: BoomerD
GOOD Mac & cheese doesn't come out of a box. That stuff isn't even fit to feed to kids.
Fresh pasta, fresh cheese (s) preferrably baked. DON'T fuck around and add any foreign substances like bits of ham, onions, or anything else...Just pasta & cheese. (although some milk in the process is OK...helps with the creaminess.)
I love the elitist that doesn't know what he's being elite about
If you're making home made mac & cheese, you have to make the cheese into a sauce or you'll get a sticky clumped together mess. When you get mac & cheese from a restaurant, from Boston Market, frozen, or whatever, they all make it pretty much the same way:
1. Heat about 1 stick of butter in a sauce pan. After it melts, add about 1/4-1/3 cup of flour (enough to make a paste). Add some pepper at this time if you'd like.
2. Stir in about 2 qts. of whole or 2% milk. Simmer and keep stirring until it gets fairly thick. If it doesn't get thick enough- add more flour. It should be about as thick as gravy.
3. Add cheese. Throw in any cheese you want. I usually add about 2 lbs. Shredded works best. Good cheeses to mix are cheddar, colby, co-jack, bleu, american, and swiss. Avoid mozzarella and parmesan as in my experience, they tend to clump together.
4. Once your cheese is melted into a nice thick sauce, pour over prepared pasta, then bake at 325 for about 30 minutes uncovered. I like to crush up potato chips on top for some extra texture, but that's optional.
5. If you want to be fancy, sprinkle paprika on top after it comes out of the oven. It's a very mild seasoning and it makes the cheese turn a deeper orange color.
There you go---you can make enough to last a few days in about an hour. It freezes well too.