Usha’s Forever Macaroni and Cheese
Usha's Forever Macaroni and Cheese will forever be on the Thanksgiving buffet? Why you ask?… well, because every year at this time in early November, my family and friends start talking about the Thanksgiving Dinner menu. Mac and Cheese is always on the list and will be Forever! Hence the name Usha's Forever Macaroni and Cheese! When considering the side items, this dish always makes the cut. It is the first leftover to be eaten until it is all gone and it heats up in the microwave beautifully. Make a double batch for Thanksgiving. You won't be sorry.
Ingredients
- 4 tablespoons butter +4 tablespoons flour
- 2 cups whole milk
- 1 cup whipping cream liquid form (by the milk)
- 1 cup half and half or heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper fresh crushed
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 tsp paprika
- 1/2 tsp onion powder
- 2 ounces pepper jack
- 2 ounces sharp cheddar
- 2 ounces mild cheddar
- 2 ounces Colby Jack
- 2 ounces Havarti
- Salt and pepper to taste
Topper
- 4 ounces mild cheddar for a topper
- 2 tsp paprika
Instructions
- Heat 4 tablespoons butter on medium low flame in a heavy skillet. Do not burn the butter.
- Add 4 tablespoons flour and whisk until dissolved and you smell a nutty aroma. In France this is called “roux”. Do not stop whisking or risk burning the flour. If this happens throw it out and start over!! NO BIGGIE!
- Once you smell the nutty aroma
- Add the milks and cream in one cup portions. First the whipping cream, then the half and half, next the whole milk. The milk should be pre-warmed slightly. I warm mine in the microwave 1 cup at a time for 1 minute each. Stir constantly with whisk. After each cup is added you will see some small clumps and as you continue to whisk, your mixture will be well blended and look shiny.
- After the 4th cup is added, Your sauce will seem too runny but continue to whisk and it will become slightly thicker. As soon as it begins to just thicken, cut off the heat source. In France this is called "Bechamel" sauce. Look it up … you can now make a French sauce.
- At this point add in the spices and continue to whisk.
- 3/4 teaspoon salt, 1/2 teaspoon black pepper fresh crushed, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic powder and 1/4 tsp onion powder.
- Stop and taste….If you don't like the taste now, you need to add more spice. I usually start with adding more garlic and paprika, then cayenne if it is not spicy enough. If you don't like the taste now, you won't like it once you add the cheese.
- Turn OFF the heat and remove the sauce from the heat and stir in the cheese.
- Cook 1 pounds of macaroni in salted water, al dente and according to the macaroni box directions.
- Drian macaroni and add to the sauce.
- Fold in the cooked macaroni into the cheese sauce
- Now is the time to salt and pepper the Mac and Cheese to your desired taste.
- Top with mild cheddar cheese and paprika.
- Broil it on high in the oven for 10-12 minutes until the top begins to bubble and forms a crust. Voila!
