I finally found time (and ingredients were on hand!) to make some home-made mac and cheese. One kid liked it, the other didn’t. I thought it was excellent. I would have added more dry mustard powder, a bit more Frank’s Red Hot, and browned it more but decided to play it safe.
Cook approx. 8 oz of Macaroni till it’s al dente
Meanwhile, you’ll need approximately 8 oz (2 cups) of Sharp Cheddar, 2/3 cup (large handful) of Mozzarella, and 1/4 cup of Parmesan cheese. Set this aside.
Melt 2 Tbsp of Butter in a pan, and add 2 Tbsp Flour. Cook about a minute, then add:
2 cups Milk
1/2-3/4 tsp Salt
1/2-2/3 tsp Dry Mustard Powder
1/4-1/2 tsp Black Pepper
1/4-1/2 tsp Frank’s Red Hot/Tabasco/Tapatio
Whisk into the butter/flour mix, and cook till boiling and starts to thicken. Stir in the cheese (using a spoon, not the whisk. Trust me, the whisk is not a good idea here) till melted.
Pour the cooked Mac into a 2qt casserole dish, and pour the cheese mix over, and mix well. Cook @ 350 degrees F for at least 30 minutes, or until bubbly. You can increase the time for more of a crust.